Sugar Cookie Cutouts


Nutrition Facts Per Serving:
- Calories 48
- Total Fat (g) 2
- Saturated Fat (g) 1
- Cholesterol (mg) 3
- Sodium (mg) 26
- Carbohydrate (g) 6
- Protein (g) 1
- Other Carbohydrates (d.e.) .5
- Fat (d.e.) .5
Diabetic Exchanges
| 1/4 | cup butter, softened |
| 1/2 | cup sugar or sugar substitute-sugar blend* equivalent to 1/2 cup sugar |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 1/4 | cup canola oil |
| 1/4 | cup refrigerated or frozen egg product, thawed, or 1 egg |
| 1 | teaspoon vanilla |
| 2-1/2 | cups sifted cake flour |
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally. Add oil, egg, and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
2. Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, to an 1/8-inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes.* Place cutouts 1 inch apart on ungreased cookie sheets. Reroll scraps as necessary.
3. Bake for 6 to 8 minutes or until edges are firm and just starting to brown. Transfer to a wire rack; cool. Makes about 48 cookies.
*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 1/2 cup sugar.
PER COOKIE WITH SUBSTITUTE: same as above, except 44 cal., 5 g carbo.
Carb Choices: 0
Note: Nutrition facts are based on 1 cookie.
Test Kitchen Tip: To make holes in cookies for hanging, use a drinking straw to cut holes in cookies before baking.
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I think that there is a typo in this recipe. I made it as written and it never formed a dough. More like a sand texture. I checked with a cookbook for a regular sugar cookie recipe and it called for 3/4 to 1 Cup of butter or shortening. This recipe came together nicely with 3/4 Cup of butter. Of course, the Nutrition data goes out the window, but you can use the recipe.
12/23/2009 10:18:39 PM Report AbuseThis is without a doubt one of the worst recipes (diabetic or otherwise) I have ever tried. The dough would'nt roll out (even after refrigeration) and when I tried to just make flat cookies they wouldn't cook!
12/19/2009 03:02:01 PM Report Abuseyou have to watch the reduced sugar iceings, carb wise they are not any better than regular iceing..
12/16/2009 11:05:50 AM Report Abusethere is a recipe for the decorating icing on the splenda website. it's splenda and cornstarch. it's pretty good, the kids couldn't tell!
12/16/2009 09:34:42 AM Report AbuseThe reduced sugar icing is great -- I add a couple of teaspoon of orange juice (plus a little lemon) to make orange frosting, lemon juice to make lemon frosting, add cinnamon and softened, fat-free cream cheese for carrot cake -- it's pretty versatile stuff.
12/9/2009 11:38:44 PM Report Abuse