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1 md Orange
1/2 c Shortening
2 tb Granualted sugar replacement
Or granulated fructose
1 Egg
2 c flour
1/2 ts baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 c buttermilk
Juice the grate the rind of the orange, remove seeds from the juice.
Cream together shortening and sugar replacement. Add egg, orange juice and
grated orange rind, beating until light and fluffy. Combine flour, baking
powder, baking soda and salt in sifter, and add alternately with buttermilk
to creamed ixture. stir to blend. Drop by teaspoonsful onto lightly greased
cookie sheets, 2-3 inches apart.
Bake at 375 F for 10-12 minutes. Exchange 1 cookie with sugar
replacement:1/3 fruit, 1/3 fat Calories 1 cookie with sugar repalcement: 27
Exchange 1 cookie with frutose: 1/3 fruit, 1/3 fat Calories 1 cookie with
frutose: 30 Source; Diabetic Candy, Cookie and Dessertr Cookbook by
MaryJane Finsand.
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