Raspberry Heart Cookies

February 5, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s the perfect Valentine Day Gift, Homemade Cookies. Raspberry Heart Cookies! Heart shaped cookies with a cut out center filled with raspberry filling and made using Splenda® Granulated Sweetener! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

Raspberry Heart Cookies
Cute cookie sandwiches are made with a raspberry filling and attractive heart cut-out in the center.

Recipe Ingredients:

3/4 cup unsalted butter, room temperature
1/4 cup light butter, room temperature
1 cup Splenda® Granulated No Calorie Sweetener
1 tablespoon vanilla
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1/3 cup low sugar or no sugar raspberry jam
3 ounces sugar free chocolate, melted

Cooking Directions:

1 – Blend together butters, Splenda® Granulated Sweetener and vanilla in a medium mixing bowl. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix with electric mixer on low speed (or by hand) until dough is formed. Do not over mix.
2 – Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle. Cover with plastic wrap and refrigerate at least 1 hour.
3 – Preheat oven to 350°F (175°C). Lightly oil a baking pan or cookie sheet. Set aside.
4 – Remove dough from refrigerator and roll out on a floured work surface to approximately 1/8-inch thickness. Cut with two-inch heart shaped cookie cutter. Cut small heart shapes out of the center of half of the cookies (these will be the tops of the finished cookies). Place cookies on prepared cookie sheet.
5 – Bake for 8 to 10 minutes or until lightly browned on the bottom. Cool on a wire rack.
6 – Lightly drizzle melted chocolate over cookies with the heart cutouts. Spread 1 teaspoon raspberry jam on the remaining cookies and top with the cutout cookies.
Makes 24 cookies.

Nutritional Information Per Serving (1 cookie): Calories 150 | Calories from Fat 70 | Fat 8g (sat 4.5g) | Cholesterol 20mg | Sodium 65mg | Carbohydrates 17g | Fiber 1g | Sugars 2g | Protein 2g.

https://diabeticgourmet.com/diabetic-recipes/raspberry-heart-cookies

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