Sugar-Free Orange Almond Shortbread
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This recipe makes 24 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 67 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | 0 |
| chol | 10 mg |
| sodium | 8 mg |
| % RDI: | - |
| iron | 2 |
| vit A | 4 |
| folate | 3 |
Orange rind and almonds add a touch of elegance to these little cookies.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup white or brown low-calorie sweetener
- 1/4 cup rice flour
- 1 tsp grated orange rind
- 1 tsp vanilla
- 1 cup all-purpose flour
- 24 almond slices
Preparation
Line rimless baking sheets with parchment paper or leave ungreased; set aside.
In large bowl, beat butter with sweetener until fluffy; beat in rice flour, orange rind and vanilla. Stir in all-purpose flour, one-third at a time. With hands, press into rectangle; wrap in plastic wrap and chill until firm, about 15 minutes.
Between waxed paper, roll out dough to generous 1/4-inch (5 mm) thickness. Using 1-1/2-inch (4 cm) decorative round cookie cutter, cut out circles, rerolling scraps; place, 1 inch (2.5) apart, on prepared pans. Stick almond slice onto each. Refrigerate until firm, about 15 minutes.
Bake in centre of 275°F (140°C) oven until bottoms are light golden, about 40 minutes. Let cool for 2 minutes on pans on racks. Transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
In large bowl, beat butter with sweetener until fluffy; beat in rice flour, orange rind and vanilla. Stir in all-purpose flour, one-third at a time. With hands, press into rectangle; wrap in plastic wrap and chill until firm, about 15 minutes.
Between waxed paper, roll out dough to generous 1/4-inch (5 mm) thickness. Using 1-1/2-inch (4 cm) decorative round cookie cutter, cut out circles, rerolling scraps; place, 1 inch (2.5) apart, on prepared pans. Stick almond slice onto each. Refrigerate until firm, about 15 minutes.
Bake in centre of 275°F (140°C) oven until bottoms are light golden, about 40 minutes. Let cool for 2 minutes on pans on racks. Transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
Source : Canadian Living Holiday Best: Fall 2005
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