Easy Holiday Shortbread Cookies (Diabetic)


1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons packed light brown sugar
1/4 teaspoon salt
2 cups all-purpose flour
Red, white, and green decorating sugars



Beat butter, powdered sugar, brown sugar, and salt in large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Add flour, 1/2 cup at a time, beating well after each addition. Shape dough into 14-inch-long square log. Cut log into thirds. Roll each third in red, white, and green decorating sugars. Wrap logs tightly in plastic wrap; refrigerate 1 hour.

Preheat oven to 300�F. Cut logs into 1/2-inch-thick slices; place on ungreased cookie sheets.

Bake 20 to 25 minutes or until lightly browned. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.

Note: This dough can be stored in the refrigerator for up to two days or in the freezer for up to one month. If frozen, thaw the dough log in the refrigerator overnight before slicing and baking.

Yield: 28 cookies.

Helpful Hints:

Serving size: 1 cookie.

Nutrition Facts Per Serving:

�Calories:� 106
Carbohydrates:� 10 g
Protein:� 1 g
Fat:� 7 g
Saturated Fat:� 4 g
Cholesterol:� 18 mg
Sodium:� 22 mg
Fiber:� 1 g
Exchanges per serving:

�1/2 Bread/Starch, 1 1/2 Fat.

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