Hey Folks,
Awesome post below
on one “Jasmine Tea Cookies” written by DiabeticLiving . I found this on
the DiabeticLivingOnline.com and I’m reprinting the whole thing here for your
convenience.
·
Makes: 24
servings
·
Carb Grams Per Serving: 8
Ingredients
·
1/2 cup cake flour
·
1/2 cup white whole wheat flour
·
1 teaspoon loose jasmine tea,
crushed
·
1/4 cup butter, softened
·
1/4 8 - ounce package reduced-fat
cream cheese (Neufchatel), softened
·
1/2 cup granulated sugar*
·
1/8 teaspoon salt
·
1 egg white
·
1/2 teaspoon vanilla
·
Powdered sugar (optional)
Directions
1.
In a small bowl, stir together cake
flour, white whole wheat flour, and jasmine tea; set aside.
2.
In a medium bowl, combine butter and
cream cheese. Beat with an electric mixer on medium to high speed for 30
seconds. Add sugar and salt. Beat until combined, scraping side of bowl
occasionally. Beat in egg white and vanilla until combined. Beat in as much of
the flour mixture as you can with the mixer. Using a wooden spoon, stir in any
remaining flour mixture. Wrap and chill dough about 4 hours or until easy to
handle.
3.
Preheat oven to 375 degrees F. Shape
dough into 1-inch balls. Place balls 1 inch apart on ungreased cookie sheets
lined parchment paper.
4.
Bake for 10 to 12 minutes or just
until edges and bottoms are lightly browned. Cool on cookie sheets for 1 minute.
Transfer cookies to wire racks; cool. If desired, sprinkle with powdered sugar.
Makes about 24.
Tip
·
*Test Kitchen Tip: We do not
recommend using sugar substitute in this recipe.
Tip
·
To Store: Layer cookies
between waxed paper in an airtight container. Cover; seal. Store at room
temperature for up to 1 day or freeze for up to 1 month.
Did anyone else out
there have tried this recipe? Share your results with me in the comments below.
Cheers,
Mauri
Source article and image :
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