Fructose Sugar Cookies3 Reviews
“This recipe uses fructose as a sugar substitute and you must refrigerate the dough for 24 hours.” - by Heidi Miller
Original recipe yields 5 dozen
- In a large bowl, combine the flours, baking soda, cream of tartar, cloves, nutmeg, cinnamon and salt. In another bowl, cream the shortening, and fructose. Beat in the eggs, lemon zest and dry ingredients. Mix until well blended. Cover dough and refrigerate for 24 hours.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Drop dough by spoonfuls 1 1/2 inches apart onto cookie sheets.
- Bake for 10 to 12 minutes until lightly colored. Let cool on wire racks.
Amount Per Serving (60 total)
- 99 cal
- 7.2 g
- 8.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"I really enjoyed the taste, not too sweet. The spices really add a lot of flavour. Very recommended, big hit with children who like gingerbread cookies...." See more"
"It was a little too greasy for me...maybe I would have had better results using butter instead of crisco...." See more"
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