Look, it's about as healthy as you're ever going to see shortbread.
Well, not really. Not much, but ever so slightly, marginally better for you than standard shortbread. A smidgen healthier – don’t get too excited. This is adapted from a Whole Foods recipe, but my changes make these cookies diabetic friendly. As long as you don’t roll them in the sugar at the end. However, they look lovely and festive with the delicate sugar coating. You could also roll these in icing sugar, or even special dusting sugar, but they look great with regular sugar, and that is the thing people are most likely to have on hand.
The other benefit is that these cookies are almost silly they’re so easy to make, so if you need to put together some last minute baking as a gift, you can be in and out of the kitchen with a wrapped tin of cookies in under an hour!
This makes a big batch of about 28 – 30 cookies, which is perfect for gifting/bringing to a potluck at Christmas, but could easily be halved if you don’t need 30 shortbread cookies hanging around. I certainly don’t.
Ingredients:
- 1 cup butter/margarine
- 1/2 cup + 2 tbsp splenda
- 2 SCANT cups whole wheat flour
- 2 tsp allspice
- 1 tsp cinnamon
- 1 tsp ground ginger
- 2 tsp vanilla extract
- 1/2 cup of granulated sugar – for rolling cookies in (optional)
Method:
Using a hand mixer, mix together butter and splenda for at least five minutes until butter is very whipped up and fluffy.
Add spices, flour and vanilla, use hand mixer to mix all ingredients together. Mix should be a little crumbly.
Using a teaspoon, scoop up the mix and form into slightly flattened balls.
Bake in a 250 degree oven for 18 minutes. Cool on the baking sheet for a couple of minutes, then roll the tops of the cookies in the sugar.
Eat copious amounts, thinking to yourself, “they have fiber! And almost no sugar! And spices! Spices are healthy, right?”
