Selena friendly Sugar Cookies
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 95.0
- Total Fat: 4.3 g
- Cholesterol: 8.9 mg
- Sodium: 55.0 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 0.2 g
- Protein: 0.9 g
View full nutritional breakdown of Selena friendly Sugar Cookies calories by ingredient
Introduction
My daughter Selena is highly allergic to certain foods. These cookies I altered original recipe with a safer version for her. My daughter Selena is highly allergic to certain foods. These cookies I altered original recipe with a safer version for her.Number of Servings: 48
Ingredients
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2-1/4cups all purpose flour ( persons with wheat allergens, use wheat free all purpose flour.)
1 tsp baking soda
1/2 tsp salt
1cup butter flavored Crisco+6tsp water(mix well)
1 cup sugar( Diabetics , use sugar substitute)
1 cup brown sugar( Diabetics use sugar substitute)
2 tsp vanilla extract( persons with wheat allergies, use wheat free vanilla)
2 large eggs ( I used 1 tablespoon ener G egg replacer +6 tablespoons warm water mixed well)
This recipe is your basic cookie recipe. Due to a lot of food allergic people I found ways to make it safe and still taste good. Plus the nutritional value gets better this way.
Total calorie intake for the whole batter is 3,184. If you use actual eggs the calorie intake is 3.303 calories.
Directions
Makes 48 2" cookies.
pre-heat oven 375 degreesF
Stir flour, baking soda and salt together, set aside
In a large bowl , mix crisco with sugar and brown sugar at medium speed until creamy. Add vanilla and eggs (or egg replacer) 1 at a time. Mix on low speed until thoroughly mixed.
Gradually blend dry mixture into the creamy batter. Drop by tablespoon onto a cookie sheet. Bake 9-11 minutes or until golden brown.
I used a teaspoon and they made good size cookies. Enjoy
Number of Servings: 48
Recipe submitted by SparkPeople user JADE_ROSE.
pre-heat oven 375 degreesF
Stir flour, baking soda and salt together, set aside
In a large bowl , mix crisco with sugar and brown sugar at medium speed until creamy. Add vanilla and eggs (or egg replacer) 1 at a time. Mix on low speed until thoroughly mixed.
Gradually blend dry mixture into the creamy batter. Drop by tablespoon onto a cookie sheet. Bake 9-11 minutes or until golden brown.
I used a teaspoon and they made good size cookies. Enjoy
Number of Servings: 48
Recipe submitted by SparkPeople user JADE_ROSE.