Diabetic Shortbread Recipes

BROWN SUGAR SHORTBREAD

Brown Sugar Shortbread image

If there's one cookie recipe to have in your back pocket, this is it. This shortbread is so easy and so good, and it only has five ingredients. You can make the dough into various shapes rolling and cutting it, but I prefer classic (and super-simple) rounds cut into wedges. Feel free to add different flavorings to the dough, like grated lemon zest or cinnamon (2 grams or 1 teaspoon), or dunk the finished cookies in 6 grams (2 tablespoons) melted chocolate.

Provided by Erin Jeanne McDowell

Categories dessert

Time 1h

Yield 16 cookies

Number Of Ingredients 6

Ingredients

227 grams (8 ounces) unsalted butter, at room temperature
106 grams (1/2 cup) packed light brown sugar
5 grams (1 teaspoon) vanilla extract
2 1/2 cups all-purpose flour
3 grams (3/4 teaspoon) fine sea salt
Egg wash (optional)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. If you want to make yourself a guide, use a 6-inch round cake pan or bowl to trace two circles onto the parchment, then turn the parchment over (so the ink won't touch the dough). Or just wing it.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and brown sugar on medium-low speed until light and fluffy, 4 to 5 minutes.
Add the vanilla and mix on low speed to combine. Scrape the bowl well. Add the flour and salt and mix on low speed just until incorporated, 1 to 2 minutes.
Divide the dough into 2 equal portions (about 306 grams each) and shape into disks. Place one disk on one half of the prepared baking sheet and use your hands to flatten the dough into a 6-inch round. Repeat with the second disk, leaving 1/2 inch of space between the rounds. If using, brush a coat of egg wash onto the surface of each round.
Use a sharp knife to score each round gently into 8 wedges--press down just enough to barely cut into the dough, to a depth of about 1/4 inch. Bake until the edges of the shortbread are just beginning to turn golden and the surface appears set, 12 to 14 minutes.
Cool the shortbread completely on the baking sheet, then cut along the score lines into wedges.

DIABETIC SHORTBREAD WEDGES

Diabetic Shortbread Wedges image

Diabetic Shortbread cookies. I have not tried these yet. The recipe is in response to a request for diabetic shortbread.

Provided by Steve P.

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
3 1/2 teaspoons Equal sugar substitute
1 tablespoon cornstarch
1/8 teaspoon salt
8 tablespoons cold margarine, cut into pieces
1/2 teaspoon vanilla
1/2 teaspoon almond extract
12 whole unblanched almonds or 12 whole pecan halves

Steps:

Combine flour, Equal® for Recipes or Equal® Spoonful?
,cornstarch, and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs.
Sprinkle vanilla and almond extracts over mixture and stir in; mix with hands briefly until dough begins to hold together.
Pat dough evenly in bottom of greased 8-inch round cake pan.
Lightly cut dough into 12 wedges with sharp knife, cutting about halfway through dough.
Pierce each wedge 2 to 3 times with tines of fork; press almond into each wedge.
Bake in preheated 325*F (160*C) oven until shortbread is lightly browned 25 to 30 minutes.
Cool on wire rack; cut into wedges while warm.

DIABETIC SHORTBREAD

Diabetic Shortbread image

Make and share this Diabetic Shortbread recipe from Food.com.

Provided by Bluenoser

Categories Dessert

Time 30m

Yield 60 cookies

Number Of Ingredients 4

Ingredients

1/2 lb butter
1/2 cup sugar
1/2 cup rice flour
1 3/4 cups flour

Steps:

Cream butter with sugar in mixing bowl til soft and fluffy.
Stir in rice flour and all purpose flour until blended.
Roll on lightly floured board.
Cut into 1 1/2" rounds.
Place on ungreased cookie sheets.
Prick with a fork (to form design if desired).
Bake 325F 25 mins til golden.

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