I'd like to find a tasty diabetic traditional holiday cookie recipe.?

Question

I was so disappointed, I tried looking on Yahoo! and ended up getting bombarded by smut! So gross. Cookies/smut - people are sick - does anyone have ideas such as clean websites to visit that have good recipes like this - do you know of any not using artificial sweetners - perhaps fruity?

Answer 1

Here is a great website (no smut I promise) They have all kinds of great recipes for diabetics. There is even a special section for cookies

http://www.diabetic-recipes.com/recipes.htm

Answer 2

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Answer 3

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Answer 4

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Answer 5

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Answer 6

This is a very easy and great-tasting "sugar cookie" recipe that works up quick and the dough is nice to work with. I made some over the weekend and got many compliments. I used Christmas tree cookie cutters and garnished with melted chocolate chips placed in a zip-lock bag and clipped a small hole in the corner after melting. I just drizzled this over the trees like garland on a tree. Leave them out on wax paper overnight so the chocolate will set. Hope you enjoy them! Roll-Out Cookies Makes: About 2 dozen cookies Prep Time: 10 minutes Cook Time: 6-7 minutes Ready In: 16-17 minutes Ingredients * 1 cup unsalted butter, softened * 1-1/2 cups granulated sugar * 1 egg * 1-1/2 tsp. vanilla extract * 1/2 tsp. almond extract * 2-3/4 cups all-purpose flour * 2 tsp. baking powder * 1 tsp. salt Directions: Preheat oven to 400 degrees. In a mixer bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Knead in a small amount of icing color, if desired, for tinted dough. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.

Answer 7

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Answer 8

www.allrecipes.com

Answer 9

Christmas Fruit Squares
(makes 25)
butter-flavored cooking spray
3/4 cup (72 g) sifted cake flour
1/2 teaspoon (2.5 ml) baking powder
1/8 teaspoon (0.6 ml) salt
1 teaspoon (5 ml) ground cinnamon
2/3 cup (19 g) spoonable brown sugar substitute
1/4 cup (32 g) chopped walnuts
1/2 cup (55 g) chopped peeled apple
1/2 cup (66 g) dried no-sugar-added dried cherries
1/3 cup (53 g) chopped dried apricots
1/4 cup (36 g) golden raisins
1 large egg + 1 large egg white
2 tablespoons (30 ml) fresh orange juice
1 tablespoon (15 ml) canola oil

Position the rack in the middle of the oven. Preheat oven to 350°F (180°C), Gas Mark. Line a 9-inch (22.5 cm) square baking pan with parchment paper. Lightly coat the paper with cooking spray.
In a bowl, mix together the flour, baking powder, salt, cinnamon, brown sugar substitute, and walnuts.
In a small bowl, combine apple, dried cherries, apricots, and raisins. Add to flour mixture and using your hands, toss the fruits with the flour, separating the fruits and coating them evenly with flour mixture.
In a large measuring cup, beat together egg, egg white, orange juice, and oil. Mix well. Add to flour-fruit mixture and stir with a wooden spoon until mixture is thoroughly mixed and evenly moistened.
Spoon into prepared pan and press down evenly. Bake for 25 minutes, until top is golden and a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Using a sharp knife, cut into 25 squares. Cool completely. Store in an airtight container.
Per 2-square serving: 94 calories (29% calories from fat), 2 g protein, 4 g total fat (0.4 g saturated fat), 16 g carbohydrates, 2 g dietary fiber, 18 mg cholesterol, 54 mg sodium
Diabetic exchanges: 1 carbohydrate (fruit), 1 fat
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Chocolate Meringue Drops
(makes about 48 cookies)
4 large egg whites, at room temperature
pinch of salt
1/4 teaspoon (1.25 ml) cream of tartar
1/2 cup plus 2 tablespoons (119 g) granulated sugar
1 teaspoon (5 ml) vanilla extract
3 tablespoons (18 g) unsweetened cocoa powder
1 1/2 teaspoons (7.5 ml) ground cinnamon
1/2 cup (90 g) reduced-fat chocolate chip morsels
Position the 2 oven racks to divide oven in thirds; preheat oven to 325°F (160°C). Line 2 cookie sheets with baking parchment or foil.
In a large mixing bowl, beat the egg whites, salt, and cream of tartar with an electric mixer set on medium speed until egg whites are foamy. Continue beating, gradually add the sugar, 2 tablespoons at a time, until mixture forms firm but still moist peaks. Add the vanilla and beat just until blended. In 2 additions, fold the cocoa and cinnamon into the beaten whites just until blended (a few streaks may remain).
Drop heaping teaspoonfuls of the batter, 1 inch (2.5 cm) apart on the prepared baking sheets or scoop the meringue into a pastry bag fitted with a 1/2-inch (1.25 cm) star tip and pipe 1-inch (2.5 cm) rosettes.
Bake the drops for 13 to 15 minutes until the tops have cracked and the centers are fairly dry. Cool on baking sheet on a rack for 10 minutes. Using a metal spatula, transfer drops to a rack to finish cooling.
When drops are cool, place the chocolate morsels in a metal bowl and set over a saucepan on gently simmering water. Stir until chocolate is almost melted. Remove from heat and continue to stir until completely melted and smooth. Using a small pastry brush, apply a thin coating of chocolate onto the flat side of each drop. Let the drops stand, chocolate-side up, until the chocolate has set. Store the drops in a tightly covered container for up to 3 days.
Per 3 cookies: 68 calories (14% calories from fat), 2 g protein, 1 g total fat (1.1 g saturated fat), 14 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 14 mg sodium
Exchanges: 1 carbohydrate (1 bread/starch)
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Almond Sugar Cookies
(makes about 32 cookies)
5 tablespoons (75 g) margarine
1 1/2 tablespoons (18 g) sugar
1 tablespoon (15 ml) egg white
1/4 teaspoon (1.25 ml) almond extract
1 cup (1.25 g) unbleached all-purpose flour
1/8 teaspoon (0.6 ml) baking soda
pinch cream of tartar
32 almond slices
Preheat oven to 350°F (180°C), Gas Mark, 4.
In a medium bowl, cream margarine and sugar, beating until light and fluffy. Stir in egg white and almond extract.
Gradually stir in flour, baking soda, and cream of tartar; mix well. Form into 1/2-inch (1.25 cm) balls. Place on a nonstick cookie sheet at least 2 inches (5 cm) apart. Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie. Top each cookie with an almond slice.
Bake for 8 to 10 minutes, until lightly browned. Cool on pan for 3 minutes, then transfer to wire racks to cool.
Per 2-cookie serving: 90 calories (40% calories from fat), 2 g protein, 4 g total fat, 10 g carbohydrate, trace dietary fiber, 0 cholesterol, 49 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 1 fat
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Pumpkin Cookie Bars
(makes 36)
baking spray with flour
1/4 cup (120 ml) liquid egg substitute
2 large egg whites
3/4 cup (143 g) one-to-one sugar substitute
1/3 cup (65 g) plus 1 tablespoon (8 g) nonfat dry milk
1/4 cup (60 ml) canola oil
1 16-ounce can (480 g) unsweetened pumpkin
1/4 cup (36g) currants
2 cups (280 g) unbleached all-purpose flour
2 teaspoons (10 ml) pumpkin pie spice
2 teaspoons (10 ml) baking powder
1/8 teaspoon salt (0.6 ml) (optional)
Preheat oven to 350° F (180° C), Gas Mark 4. Coat a 13 x 9 inch (32.5 X 22.5 cm) baking pan with baking spray.
In a large bowl, combine egg substitute, egg whites, sugar substitute. dry skim milk, canola oil, and pumpkin. Mix for about 2 minutes. Stir in currants.
Sift dry ingredients over the mixture and fold in. Place the batter into he prepared pan and bake for about 40 minutes until the batter springs bake when touched in the center. Cool in the pan and cut into 36 bars.
Per 1-bar serving: 56 calories (23% calories from fat), 2 g protein, 2 g total fat (0.1 g saturated fat), 10 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 39 mg sodium
Diabetic exchanges: 1/2 carbohydrate (bread/starch)