Diabetic Butterscotch Cookie Recipe
Butterscotch Cookies For Diabetics
1/2 tsp. baking powder
1 c. flour
Pinch of salt
1/4 c. shortening
2 tbsp. brown sugar
1 env. or 1 1/16 oz. artificially sweetened butterscotch pudding and pie filling mix
1/4 tsp. vanilla
1 egg
Start by Sifting together the salt, flour, and baking powder. Then combine the shortening, sugar and cream together and slowly add pudding mix, and mix together thoroughly. Next add egg, and beat until the mixture is light and fluffy. Stir in your vanilla, then add ingredients; mixing it well. Place the dough on wax paper and shape into a roll around 2 inches in diameter.
Wrap in dough in wax paper. Place in the freezer for around 30 minutes or just refrigerate overnight. Cut the cooled dough into 1/8 inch slices then place it on an ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes.
2 cookies = 2 fruit and 1 fat exchange.
Makes 24 cookies.
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I made these delicious Diabetic Butterscotch Cookies for diabetics, thank you I highly recommend these cookies for diabetics.
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