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oatmeal shortbread - 'diabetic-friendly'

(1 rating)
PennyLJ55 avatar
Recipe by
penny jordan
@PennyLJ55
Lubbock, TX

This recipe comes from a cookbook called: "America's Best Cookbook for Kids With Diabetes". (I figured it is a pretty good cookbook for anyone with diabetes though)...It was written in 2005 by C Bartley. A friend gave me the book and the recipes that I have tried are awesome. I think this one would be a great "Gift In a Jar" diabetic recipe so I have done that here.

(1 rating)
yield serving(s)
prep time 20 Min
cook time 20 Min

Ingredients For oatmeal shortbread - 'diabetic-friendly'

  • 'DIABETIC-FRIENDLY' 'COOKIES IN A JAR' - OATMEAL-SHORTBREAD
  • COMBINE THE FOLLOWING 3 INGREDIENTS IN ORDER AND PLACE IN A 1 QT. JAR WITH LID - PACKING TIGHTLY AFTER EACH LAYER
  • 1 1/2 c
    all purpose flour
  • 1 tsp
    ground ginger
  • 1 tsp
    salt
  • LAYER 2 - PACK TIGHTLY
  • 1 1/2 c
    quick-cooking rolled oats
  • LAYER 3 - PACK TIGHTLY
  • 1/4 c
    brown sugar, packed
  • 1/4 c
    granulated sugar
  • COMBINE THE FOLLOWING 3 INGREDIENTS IN A LARGE BOWL:
  • 3/4 c
    butter, softened
  • 1/4 c
    applesauce, unsweetened
  • 1 tsp
    vanilla extract

How To Make oatmeal shortbread - 'diabetic-friendly'

  • 1
    USING: An electric mixer beat butter until creamy. STIR in: applesauce and vanilla. GRADUALLY; Stir in sugars, then flour/oat mixture from jar until blended. PRESS: The dough into a ball and knead slightly until smooth. DIVIDE: The dough in half and shape each half into a roll about 2" in diameter. WRAP: The rolls in waxed paper and refrigerate until firm, 1 hour or overnight.
  • 2
    PREHEAT: Oven to 300 degrees F (150 degrees C). CUT: Chilled rolls of cookie dough into 50 (1/4-inch thick slices and place about 2 inches apart on baking sheets. BAKE: In preheated oven for 20 minutes, or until slightly golden brown. COOL: On baking sheets for 5 minutes, then remove to rack and cool completely. ENJOY! DIETICIAN'S MESSAGE: Shortbread cookies are traditionally made with butter, which provides the characteristic rich, buttery flavor. If you wish, however, soft non-hydrogenated tub margarine can be substituted. TIP: Refrigerator cookie rolls can be wrapped in foil and refrigerated for up to two weeks or frozen in an airtight container for up to two months. When you are ready to bake, thaw the frozen rolls just until soft enough to slice.
  • 3
    EXCHANGES PER SERVING: (2 COOKIES/SERVING) 1/2 - STARCH 1/2 - OTHER CARBOHYDRATE 1 - FAT NUTRIENT ANALYSIS PER SERVING: (2 COOKIES/SERVING) CALORIES - 116 PROTEIN - 2 g FAT - 6 g SATURATED FAT - 4 g CARBOHYDRATE - 14 g FIBER - 1 g CHOLESTEROL - 15 mg SODIUM - 143 mg
  • 4
    Decorate jar and lid for appropriate occasion. GIFT TAG: 'GIFT IN A JAR' 'DIABETIC-FRIENDLY' 'OATMEAL SHORTBREAD COOKIES' USING: An electric mixer beat: 3/4 C. butter until creamy. STIR In: 1/4 C. UNSWEETENED APPLESAUCE and 1 tsp. VANILLA. GRADUALLY; Stir in sugars, then flour/oat mixture from jar until blended. PRESS: The dough into a ball and knead slightly until smooth. DIVIDE: The dough in half and shape each half into a roll about 2" in diameter. WRAP: The rolls in waxed paper and refrigerate until firm, 1 hour or overnight. PREHEAT: Oven to 300 degrees F (150 degrees C). CUT: Chilled rolls of cookie dough into 50 (1/4-inch thick slices and place about 2 inches apart on baking sheets. BAKE: In preheated oven for 20 minutes, or until slightly golden brown. COOL: On baking sheets for 5 minutes, then remove to rack and cool completely. ENJOY! EXCHANGES PER SERVING: (2 COOKIES/SERVING) 1/2 - STARCH 1/2 - OTHER CARBOHYDRATE 1 - FAT NUTRIENT ANALYSIS PER SERVING: (2 COOKIES/SERVING) CALORIES - 116 PROTEIN - 2 g FAT - 6 g SATURATED FAT - 4 g CARBOHYDRATE - 14 g FIBER - 1 g CHOLESTEROL - 15 mg SODIUM - 143 mg
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