Food Q & A

December 07, 1999

Reader requests some sugar-free cookie recipes

The holidays often are times for sweet indulgences, but what can people who have to watch their sugar intake do to partake of the fun?

cont. from lifestyle

Rita Pope, 75, of Hagerstown, asked if we could find her some sugar-free cookie recipes to make for her brother-in-law, Ed Norys of Boynton Beach, Fla., who is a diabetic.

She plans to wrap each cookie individually in plastic wrap for shipping to prevent breaking, a tip she got from Heloise's column.


"I'm retired. I have all the time in the world," Pope says.

We found her some recipes, which are reprinted with permission from Recipe Network

Sugar-Free Christmas Cutouts

  • 1/2 cup shortening
  • 3 tablespoons sugar substitute
  • 1 egg
  • 2 1/2 cups cake flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup skim milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons water

Cream shortening, add sugar substitute and egg; beat well. In a separate bowl, combine dry ingredients, add milk, vanilla and water. Put in flour mixture and stir well.

Chill dough 2 to 4 hours.

Preheat oven to 325 degrees.

Roll out 1/8-inch thick and cut cookies. Bake for 8 to 10 minutes. Cool. Keep in air-tight container.

Makes 4 dozen.

- Submitted to by Sherry Lewis

Sugar-Free Cinnamon Cookies

  • 2 eggs
  • 2 tablespoons water
  • 5 teaspoons granulated sugar replacement
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Beat eggs and water until light and fluffy. Beat in sugar replacement and ground cinnamon. Combine flour, baking soda and salt in sifter; sift half dry ingredients over egg mixture. Fold to completely blend. Repeat with remaining dry ingredients.

Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches apart. Bake at 375 degrees for 10 to 12 minutes.

Makes 20 cookies.

- Submitted to by Potter Fogharty

Sugar-Free Sour Cream Linzer Cookies

  • 1/2 cup butter or margarine
  • 2 cups all-purpose flour
  • 1 cup sugar substitute (make sure it measures out the same as real sugar)
  • 1/3 cup sour cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2/3 cup ground almonds
  • 1/2 cup red raspberry spreadable fruit

In a large mixing bowl, cream together butter and sugar substitute with an an electric mixer. Gradually add egg and vanilla while mixing. Sift together flour, baking powder and baking soda. Stir in by hand. Stir in sour cream and ground almonds. Divide dough in half and refrigerate for at least 2 hours.

Preheat oven to 375 degrees.

On a well-floured surface, roll out each half of the dough to 1/8-inch thickness. Cut out cookies using a 2-inch round cookie cutter. Using a 3/4-inch star or heart-shaped cookie cutter, cut the center from half of all the rounds. Place cookies 1 inch apart on an ungreased cookie sheet and bake in preheated oven for 6 to 8 minutes. Remove cookies from cookie sheet and cool on a wire rack.

To assemble: Stir spreadable fruit until fruit is smooth. Spoon 1/2 teaspoonful of fruit onto each of the cookies without the holes. Set a cookie with a hole on top of the fruit layer.

Makes 40 cookies.

- Submitted to by Jenn Hall

- All rights reserved Copyright 1999 Emergent Media Inc.

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