Recipe from Diabetic Living
Distinct in both flavor and texture, these mildly sweet and tangy Scandinavian treats are almost breadlike.
Prep Time: 45 mins
3/4 cupsugar or sugar substitute-sugar blend* equivalent to 3/4 cup sugar
1/2 cupcooking oil
1/2 teaspoonbaking soda
3 cupsall-purpose flour
1 teaspoonbaking powder
In a large bowl, stir together sugar and oil. Add 1/2 cup of the buttermilk, the egg yolks, and vanilla. Whisk until batter is smooth. Add the remaining 1/4 cup buttermilk and the baking soda; stir just until combined. Stir together 1 cup of the flour and the baking powder; add to buttermilk mixture. Whisk until smooth. Gradually add the remaining flour, stirring until well mixed. Cover and chill dough for 4 to 24 hours.
Preheat oven to 450 degrees F. On a lightly floured surface, drop 1 rounded tablespoon of the dough; roll into a 9- to 10-inch-long rope. About 1 inch from ends, cross one end of the rope over the other end of the rope to form an oval. Lift ends across to opposite side of circle; press to seal. Repeat with remaining dough. Place cookies about 1 inch apart on ungreased cookie sheet.
Bake about 6 minutes or just until starting to brown. Remove from cookie sheet and place on a clean kitchen towel; cover with another clean kitchen towel. Cool completely. To serve, sprinkle tops of cookies with powdered sugar. Makes about 36 cookies.
Choose Equal® Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar.
PER COOKIE WITH SUBSTITUTE: same as above, except 79 cal., 10 carbo. Exchanges: 0.5 other carbo. Carb choices: 0.5
Per Serving: cal. (kcal) 86, Fat, total (g) 3, chol. (mg) 12, sat. fat (g) 1, carb. (g) 12, fiber (g) 0, pro. (g) 1, sodium (mg) 30, Other Carb () 1, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet