RecipesTry this Recipe for Cinnamon Flat Cookies for the Diabetics in your group
Surprise the diabetics among your family and/or friends with these tasty little Cinnamon Flat Cookies. These tasty little Cinnamon Cookies are pretty drizzled with a sugar-free "sugar" glaze. Hint: For the Christmas holidays, tint half of the drizzle green and half red. Diabetics deserve special cookie treats, too.
CINNAMON FLAT COOKIES
1 3/4 cups all-purpose flour
1/2 cup Splenda granular
1 1/2 tsps ground cinnamon
1/2 cup cold butter
3 egg whites, divided
1 tsp vanilla extract
1 tsp water
Preheat oven to 350 degrees. Grease a 15 x 10-inch jelly roll pan; set aside.
In a medium mixing bowl combine the flour, Splenda, cinnamon, salt, and nutmeg. Using a pastry blender or two knives cut in the butter until the mixture resembles coarse crumbs. Beat in two of the egg whites and the vanilla. Mix the dough with your hands until it forms a soft dough.
Divide the dough into 6 equal parts and place on the prepared jelly roll pan. Press dough evenly to the edges of the pan; smooth top with a metal spatula or the palms of your hands. Mix the last egg white with the water in a small cup. Brush the mixture over the top of the dough. Lightly score dough into squares about 2 x 1 1/2-inch square-type pieces. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. While still warm, cut along the scored lines. Drizzle the sugary glaze over the top and let set for 15 minutes so the glaze can set before removing from the pan.
Sugary Glaze:
1 cup sugar-free powdered sugar*
2 to 3 tbsps milk
1 tsp vanilla extract
Combine the powdered sugar, two tablespoons of milk and the vanilla in a small bowl. If the glaze is too thick, add up to another tablespoon of milk gradually until consistency is reached.
*To make sugar-free powdered sugar put a ratio of 3/4 cup Splenda granular to 2 tablespoons of cornstarch into a blender container. Blend until a fine powder of powdered sugar consistency.
Enjoy!