I’d like to find a tasty diabetic traditional holiday cookie recipe.?

Question by JaimieS: I’d like to find a tasty diabetic traditional holiday cookie recipe.?
I was so disappointed, I tried looking on Yahoo! and ended up getting bombarded by smut! So gross. Cookies/smut – people are sick – does anyone have ideas such as clean websites to visit that have good recipes like this – do you know of any not using artificial sweetners – perhaps fruity?

Best answer:

Answer by libby l
Holiday Fruit Squares
(Adapted from “Christmas Fruit Squares” from Diabetic-lifestyles.com)

1/2 teaspoon baking powder
3/4 cup cake flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup spoonable brown sugar substitute
1/4 cup walnuts, chopped
1/4 cup golden raisins
1/2 cup dried no sugar added cherries
1/2 cup peeled apple, chopped
1/3 cup dried figs, chopped
1 large egg and 1 egg white
1 tablespoon vegetable oil
1 tablespoon fresh orange juice
1 tablespoon pineapple juice
Butter-flavored cooking spray

Preheat oven to 350 °F. Line a 9 inch square pan with parchment paper and spray the paper lightly with the butter flavored cooking spray.

Mix the flour, baking powder, salt, cinnamon, brown sugar substitute, and walnuts together in a large bowl. In a second bowl mix the raisins, cherries, apple and figs. Add the fruit to the flour. Mix well to separate the fruit and coat all the fruit with the flour mix.

Beat the egg, egg white, oil, orange juice and pineapple juice together and add to the flour and fruit, stirring until the mixture is evenly moist.

Pour the mixture into the prepared pan and press down so it forms an even surface. Bake on the middle rack for ten minutes. Cool for ten minutes. Cut into 25 squares and allow to cool completely.

One serving equals two squares and is a diabetic exchange for 1 carbohydrate (fruit) and 1 fat.

Gingerbread House Recipe
The following is a simple recipe for making a gingerbread house. Before you start, choose a pattern so that you know the number and size of cut outs you will need. (Adapted from “Building Gingerbread Houses” from allrecipes.com)

1 cup butter
1 cup white sugar
1 cup molasses
1 teaspoon baking soda
1 teaspoon ground allspice
1 tablespoon ginger
1 teaspoon salt
5 cups all purpose flour

Preheat the oven to 375 °F. Melt the cup of butter in a large pan, and then mix in the sugar and molasses, stirring the mixture well. In a separate bowl combine the remaining dry ingredients (baking soda, allspice, ginger, salt, and flour). Slowly mix them into the wet sugar mixture.

Roll the dough for gingerbread houses on a floured surface to an even thickness of 1/4 of an inch. Cut the dough into the pieces required to make gingerbread houses (based on the pattern you have selected). Bake for thirteen to fifteen minutes. Let the pieces cool for a few minutes, and then transfer them to cookie racks.

Cement Icing for Gingerbread Houses
1/4 teaspoon cream of tartar
2 1/2 cups confectioner’s (icing) sugar
1/2 teaspoon almond extract (optional)
2 egg whites

Because the cement dries soon after it is made, wait until the gingerbread is completely cool before making the cement. Mix the cream of tartar with the confectioner’s sugar. Add the vanilla and the egg whites.

Beat the mixture at high speed until the frosting holds its own shape (add more confectioner’s sugar if necessary).

Use the cement to build gingerbread houses immediately, as the cement dries quickly. Cover the cement bowl with a damp cloth to slow the drying process.

Cookies as Ornaments
Some people use cookies as Christmas decorations, hanging cookies on the tree as ornaments. Nearly any of your favorite cookie recipes can be adapted to make Christmas ornaments. The key to turning a cookie into an ornament is to poke a hole in the top of the cookies (a straw generally works best) before you bake them. After baking and decorating the cookies, you can string a ribbon through them and pepper them all over your Christmas tree.

Christmas Cookies Recipes: Cinnamon-Orange Snickerdoodles
While Christmas cookies can serve as decorations, they are most commonly a yummy, festive snack. Baking Christmas cookies can be a kid’s favorite Christmas activity and can be given to friends as a heartfelt Christmas gift. Easy to make and even easier to eat, snickerdoodles are popular Christmas cookies.

1 cup shortening
1 cup sugar
1/2 cup brown sugar
1/2 teaspoon orange extract
1 tablespoon grated orange rind
2 eggs
2 3/4 cups flour
2 teaspoons cinnamon
1/2 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda

Preheat the oven to 375 °F. Beat shortening, brown sugar, white sugar, orange extract, and orange rind until fluffy. Beat in the two eggs.

In a separate bowl combine the dry ingredients: flour, cinnamon, salt, cream of tartar and baking soda. Add dry ingredients to the wet sugar mixture and mix well.

Grease a cookie sheet and drop rounded teaspoons of cookie dough onto the sheet. Combine the remaining tablespoon of sugar and teaspoon of cinnamon and sprinkle over the cookies. Bake for eight to ten minutes.

Christmas Sugar Cookies
Sugary goodness! Sugar cookies are often included in Christmas cookies recipes. If you feel even more creative, bust out the food coloring and make fun, festive Christmas designs on them. (Adapted from “Sugar Cookies” recipe from gardenhelper.com)

1 cup butter
1 1/4 cup sugar
2 egg
1 tablespoon vanilla
4 cups flour
4 teaspoons baking soda

In a large bowl, beat together the butter, sugar, egg, and vanilla extract until the mixture is fluffy. Then mix in the dry ingredients (flour and baking soda) until well combined.

Chill the dough at least two hours, then roll on a floured surface until 1/8 of an inch thick. Cut with Christmas cookie cutters, place the shapes on an ungreased cookie sheet. Bake at 375 °F for ten minutes or until lightly browned.

Add your own answer in the comments!

  1. scrappykins says:

    Here is a great website (no smut I promise) They have all kinds of great recipes for diabetics. There is even a special section for cookies


  2. andreapie says:

    Christmas Fruit Squares
    (makes 25)
    butter-flavored cooking spray
    3/4 cup (72 g) sifted cake flour
    1/2 teaspoon (2.5 ml) baking powder
    1/8 teaspoon (0.6 ml) salt
    1 teaspoon (5 ml) ground cinnamon
    2/3 cup (19 g) spoonable brown sugar substitute
    1/4 cup (32 g) chopped walnuts
    1/2 cup (55 g) chopped peeled apple
    1/2 cup (66 g) dried no-sugar-added dried cherries
    1/3 cup (53 g) chopped dried apricots
    1/4 cup (36 g) golden raisins
    1 large egg + 1 large egg white
    2 tablespoons (30 ml) fresh orange juice
    1 tablespoon (15 ml) canola oil

    Position the rack in the middle of the oven. Preheat oven to 350°F (180°C), Gas Mark. Line a 9-inch (22.5 cm) square baking pan with parchment paper. Lightly coat the paper with cooking spray.
    In a bowl, mix together the flour, baking powder, salt, cinnamon, brown sugar substitute, and walnuts.
    In a small bowl, combine apple, dried cherries, apricots, and raisins. Add to flour mixture and using your hands, toss the fruits with the flour, separating the fruits and coating them evenly with flour mixture.
    In a large measuring cup, beat together egg, egg white, orange juice, and oil. Mix well. Add to flour-fruit mixture and stir with a wooden spoon until mixture is thoroughly mixed and evenly moistened.
    Spoon into prepared pan and press down evenly. Bake for 25 minutes, until top is golden and a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Using a sharp knife, cut into 25 squares. Cool completely. Store in an airtight container.
    Per 2-square serving: 94 calories (29% calories from fat), 2 g protein, 4 g total fat (0.4 g saturated fat), 16 g carbohydrates, 2 g dietary fiber, 18 mg cholesterol, 54 mg sodium
    Diabetic exchanges: 1 carbohydrate (fruit), 1 fat
    Chocolate Meringue Drops
    (makes about 48 cookies)
    4 large egg whites, at room temperature
    pinch of salt
    1/4 teaspoon (1.25 ml) cream of tartar
    1/2 cup plus 2 tablespoons (119 g) granulated sugar
    1 teaspoon (5 ml) vanilla extract
    3 tablespoons (18 g) unsweetened cocoa powder
    1 1/2 teaspoons (7.5 ml) ground cinnamon
    1/2 cup (90 g) reduced-fat chocolate chip morsels
    Position the 2 oven racks to divide oven in thirds; preheat oven to 325°F (160°C). Line 2 cookie sheets with baking parchment or foil.
    In a large mixing bowl, beat the egg whites, salt, and cream of tartar with an electric mixer set on medium speed until egg whites are foamy. Continue beating, gradually add the sugar, 2 tablespoons at a time, until mixture forms firm but still moist peaks. Add the vanilla and beat just until blended. In 2 additions, fold the cocoa and cinnamon into the beaten whites just until blended (a few streaks may remain).
    Drop heaping teaspoonfuls of the batter, 1 inch (2.5 cm) apart on the prepared baking sheets or scoop the meringue into a pastry bag fitted with a 1/2-inch (1.25 cm) star tip and pipe 1-inch (2.5 cm) rosettes.
    Bake the drops for 13 to 15 minutes until the tops have cracked and the centers are fairly dry. Cool on baking sheet on a rack for 10 minutes. Using a metal spatula, transfer drops to a rack to finish cooling.
    When drops are cool, place the chocolate morsels in a metal bowl and set over a saucepan on gently simmering water. Stir until chocolate is almost melted. Remove from heat and continue to stir until completely melted and smooth. Using a small pastry brush, apply a thin coating of chocolate onto the flat side of each drop. Let the drops stand, chocolate-side up, until the chocolate has set. Store the drops in a tightly covered container for up to 3 days.
    Per 3 cookies: 68 calories (14% calories from fat), 2 g protein, 1 g total fat (1.1 g saturated fat), 14 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 14 mg sodium
    Exchanges: 1 carbohydrate (1 bread/starch)
    Almond Sugar Cookies
    (makes about 32 cookies)
    5 tablespoons (75 g) margarine
    1 1/2 tablespoons (18 g) sugar
    1 tablespoon (15 ml) egg white
    1/4 teaspoon (1.25 ml) almond extract
    1 cup (1.25 g) unbleached all-purpose flour
    1/8 teaspoon (0.6 ml) baking soda
    pinch cream of tartar
    32 almond slices
    Preheat oven to 350°F (180°C), Gas Mark, 4.
    In a medium bowl, cream margarine and sugar, beating until light and fluffy. Stir in egg white and almond extract.
    Gradually stir in flour, baking soda, and cream of tartar; mix well. Form into 1/2-inch (1.25 cm) balls. Place on a nonstick cookie sheet at least 2 inches (5 cm) apart. Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie. Top each cookie with an almond slice.
    Bake for 8 to 10 minutes, until lightly browned. Cool on pan for 3 minutes, then transfer to wire racks to cool.
    Per 2-cookie serving: 90 calories (40% calories from fat), 2 g protein, 4 g total fat, 10 g carbohydrate, trace dietary fiber, 0 cholesterol, 49 mg sodium
    Diabetic exchanges: 1 carbohydrate (bread/starch), 1 fat
    Pumpkin Cookie Bars
    (makes 36)
    baking spray with flour
    1/4 cup (120 ml) liquid egg substitute
    2 large egg whites
    3/4 cup (143 g) one-to-one sugar substitute
    1/3 cup (65 g) plus 1 tablespoon (8 g) nonfat dry milk
    1/4 cup (60 ml) canola oil
    1 16-ounce can (480 g) unsweetened pumpkin
    1/4 cup (36g) currants
    2 cups (280 g) unbleached all-purpose flour
    2 teaspoons (10 ml) pumpkin pie spice
    2 teaspoons (10 ml) baking powder
    1/8 teaspoon salt (0.6 ml) (optional)
    Preheat oven to 350° F (180° C), Gas Mark 4. Coat a 13 x 9 inch (32.5 X 22.5 cm) baking pan with baking spray.
    In a large bowl, combine egg substitute, egg whites, sugar substitute. dry skim milk, canola oil, and pumpkin. Mix for about 2 minutes. Stir in currants.
    Sift dry ingredients over the mixture and fold in. Place the batter into he prepared pan and bake for about 40 minutes until the batter springs bake when touched in the center. Cool in the pan and cut into 36 bars.
    Per 1-bar serving: 56 calories (23% calories from fat), 2 g protein, 2 g total fat (0.1 g saturated fat), 10 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 39 mg sodium
    Diabetic exchanges: 1/2 carbohydrate (bread/starch)

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