OATMEAL SHORTBREAD - 'DIABETIC-FRIENDLY'

Oatmeal Shortbread - 'diabetic-friendly' Recipe

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penny jordan

By
@PennyLJ55

This recipe comes from a cookbook called: "America's Best Cookbook for Kids With Diabetes". (I figured it is a pretty good cookbook for anyone with diabetes though)...It was written in 2005 by C Bartley. A friend gave me the book and the recipes that I have tried are awesome. I think this one would be a great "Gift In a Jar" diabetic recipe so I have done that here.

Rating:
★★★★★ 1 vote
Comments:
Serves:
MAKES 50 COOKIES - (2 per serving )
Prep:
20 Min
Cook:
20 Min

Ingredients

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'DIABETIC-FRIENDLY' 'COOKIES IN A JAR' - OATMEAL-SHORTBREAD

COMBINE THE FOLLOWING 3 INGREDIENTS IN ORDER AND PLACE IN A 1 QT. JAR WITH LID - PACKING TIGHTLY AFTER EACH LAYER

1 1/2 c
all purpose flour
1 tsp
ground ginger
1 tsp
salt

LAYER 2 - PACK TIGHTLY

1 1/2 c
quick-cooking rolled oats

LAYER 3 - PACK TIGHTLY

1/4 c
brown sugar, packed
1/4 c
granulated sugar

COMBINE THE FOLLOWING 3 INGREDIENTS IN A LARGE BOWL:

3/4 c
butter, softened
1/4 c
applesauce, unsweetened
1 tsp
vanilla extract

How to Make OATMEAL SHORTBREAD - 'DIABETIC-FRIENDLY'

Step-by-Step

  • 1USING: An electric mixer beat butter until creamy.
    STIR in: applesauce and vanilla.
    GRADUALLY; Stir in sugars, then flour/oat mixture from jar until blended.
    PRESS: The dough into a ball and knead slightly until smooth.
    DIVIDE: The dough in half and shape each half into a roll about 2" in diameter.
    WRAP: The rolls in waxed paper and refrigerate until firm, 1 hour or overnight.
  • 2PREHEAT: Oven to 300 degrees F (150 degrees C).
    CUT: Chilled rolls of cookie dough into 50 (1/4-inch thick slices and place about 2 inches apart on baking sheets.
    BAKE: In preheated oven for 20 minutes, or until slightly golden brown.
    COOL: On baking sheets for 5 minutes, then remove to rack and cool completely.
    ENJOY!
    DIETICIAN'S MESSAGE: Shortbread cookies are traditionally made with butter, which provides the characteristic rich, buttery flavor. If you wish, however, soft non-hydrogenated tub margarine can be substituted.

    TIP:
    Refrigerator cookie rolls can be wrapped in foil and refrigerated for up to two weeks or frozen in an airtight container for up to two months. When you are ready to bake, thaw the frozen rolls just until soft enough to slice.
  • 3EXCHANGES PER SERVING: (2 COOKIES/SERVING)
    1/2 - STARCH
    1/2 - OTHER CARBOHYDRATE
    1 - FAT

    NUTRIENT ANALYSIS PER SERVING: (2 COOKIES/SERVING)
    CALORIES - 116
    PROTEIN - 2 g
    FAT - 6 g
    SATURATED FAT - 4 g
    CARBOHYDRATE - 14 g
    FIBER - 1 g
    CHOLESTEROL - 15 mg
    SODIUM - 143 mg
  • 4Decorate jar and lid for appropriate occasion.
    GIFT TAG:
    'GIFT IN A JAR'
    'DIABETIC-FRIENDLY'
    'OATMEAL SHORTBREAD COOKIES'

    USING: An electric mixer beat:
    3/4 C. butter until creamy.
    STIR In: 1/4 C. UNSWEETENED APPLESAUCE and
    1 tsp. VANILLA.
    GRADUALLY; Stir in sugars, then flour/oat mixture from jar until blended.
    PRESS: The dough into a ball and knead slightly until smooth.
    DIVIDE: The dough in half and shape each half into a roll about 2" in diameter.
    WRAP: The rolls in waxed paper and refrigerate until firm, 1 hour or overnight.
    PREHEAT: Oven to 300 degrees F (150 degrees C).
    CUT: Chilled rolls of cookie dough into 50 (1/4-inch thick slices and place about 2 inches apart on baking sheets.
    BAKE: In preheated oven for 20 minutes, or until slightly golden brown.
    COOL: On baking sheets for 5 minutes, then remove to rack and cool completely.
    ENJOY!

    EXCHANGES PER SERVING: (2 COOKIES/SERVING)
    1/2 - STARCH
    1/2 - OTHER CARBOHYDRATE
    1 - FAT

    NUTRIENT ANALYSIS PER SERVING: (2 COOKIES/SERVING)
    CALORIES - 116
    PROTEIN - 2 g
    FAT - 6 g
    SATURATED FAT - 4 g
    CARBOHYDRATE - 14 g
    FIBER - 1 g
    CHOLESTEROL - 15 mg
    SODIUM - 143 mg

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