Sugar Free Christmas Cookies
Yield
24 servingsPrep
10 minCook
3⅓ hrsReady
3½ hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
vegetable shortening
|
* |
3 | tablespoons |
sugar substitute
|
* |
1 | large |
eggs
|
|
4 | drops |
food coloring
optional |
* |
2 ½ | cups |
cake flour
|
|
½ | teaspoon |
salt
|
|
2 | teaspoons |
baking powder
|
|
½ | cup |
milk
skim |
|
2 | tablespoons |
water
|
|
1 | tablespoon |
vanilla extract
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
vegetable shortening
|
* |
45 | ml |
sugar substitute
|
* |
1 | large |
eggs
|
|
4 | drops |
food coloring
optional |
* |
591 | ml |
cake flour
|
|
2.5 | ml |
salt
|
|
1E+1 | ml |
baking powder
|
|
118 | ml |
milk
skim |
|
3E+1 | ml |
water
|
|
15 | ml |
vanilla extract
|
Directions
Cream shortening.
Add sweetener, egg, and food coloring (if desired); beat well.
In a separate bowl, combine dry ingredients, add the milk, vanilla, and water.
Put in flour mixture and stir well.
Chill dough 2 to 4 hours.
Preheat oven to 325℉ (160℃).
Roll out ⅛ inch thick and cut the cookies into desired shapes.
Bake for 8 to 10 minutes.
Cool. Decorate if desired.
Store in air tight container.