RCI-BR.005.0020.001
Almost Shortbread Cookies
From "Healthy Recipes For Diabetic Friends Y-Group" Source: The New Family Cookbook For People with Diabetes Yield: 2 dozen cookies (24 servings)
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 1½ tsp
- corn or canola oil½ unit
- 1 large
- 2 tbsp
- 1 tsp
Method
1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2
Whisk together the all-purpose flour and baking powder in a large bowl until evenly combined.
3
In a separate bowl, beat the egg, sugar, corn or canola oil, and pure vanilla extract together until the mixture is light and well combined.
4
Pour the wet ingredients into the dry ingredients and stir until a soft dough forms, being careful not to overmix.
5
Turn the dough out onto a lightly floured work surface and gently knead until just smooth, about 1 minute.
6
Roll the dough out to approximately ¼-inch thickness using a rolling pin or between two sheets of parchment paper.
7
Cut the dough into shapes using cookie cutters or cut into rectangles with a sharp knife, then transfer to the prepared baking sheet, spacing them about 1 inch apart.
8
Bake for 12 minutes, or until the edges are light golden brown and the cookies are set but still tender.
12 minutes
9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.