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Shortbread Jam Cookies Recipe
|Unsalted butter/Low salt tub margarine||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Granulated fructose/2 teaspoons sugar substitute||3 Tablespoon|
|Almond extract/Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|No sugar added seedless raspberry jam||2 Tablespoon|
Serving size: Complete recipe
Calories 1622 Calories from Fat 817
% Daily Value*
Total Fat 93 g143.2%
Saturated Fat 58.1 g290.4%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 17.2 mg0.7%
Total Carbohydrates 178 g59.2%
Dietary Fiber 5.1 g20.3%
Sugars 12.7 g
Protein 20 g40.6%
Vitamin A 56.2% Vitamin C
Calcium 5.5% Iron 48.5%
*Based on a 2000 Calorie diet
In a bowl, beat together butter, fructose, and almond extract until soft, pale, and fluffy.
Gradually add flour in small amounts.
Beat until smooth.
When it becomes thick, knead with your hands until smooth.
Knead in a slight bit more flour if it's too sticky, but it should be just right.
Form a ball in the bowl.
From the dough ball, pull off pieces the size of a rounded teaspoon and place 1/2-inch apart on a large baking sheet.
Form 32 dough mounds, each about the size of a rounded teaspoon.
Do not flatten.
After placing all the mounds, use your index finger to slightly indent each cookie and add a small dab of jelly.
Bake 15 to 25 minutes, watching carefully so that cookies do not burn.
Edges should be lightly golden.
Remove from oven.
Cool 10 minutes.
Tran-fer cookies to paper towels on rack.