Ingredientes para Raspberry Fig Linzer Cookies Diabetic
- Sweet Butter
- Splenda Sugar Substitute
- 1 teaspoon baking powder
- Vegetable Oil
- 1/4 teaspoon salt
- Eggs
- 1 teaspoon vanilla extract
- Cake Flour
- Cornmeal
- Orange Juice
- 1 cup fresh raspberries
- Dried Figs
- powdered sugar substitute (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Raspberry Fig Linzer Cookies Diabetic? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Raspberry Fig Linzer Cookies Diabetic
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1/4 cup oil, and 1/2 cup sugar substitute (e.g., erythritol or stevia) until light and fluffy.
- Beat in 1 large egg (or egg substitute) and 1 teaspoon vanilla extract. Add 1/4 teaspoon salt and 1 teaspoon baking powder.
- Gradually add 1 cup cornmeal and 2 1/2 cups all-purpose flour, mixing until just combined. If the dough is too stiff, add more flour, 1 tablespoon at a time, until it forms a ball.
- Divide the dough in half, wrap each half in plastic wrap, and chill for at least 2 hours.
- While the dough chills, prepare the filling. In a small saucepan, combine 1 cup fresh raspberries, 1/2 cup chopped fresh figs, 1/4 cup sugar substitute, 1 tablespoon lemon juice, and 1 tablespoon cornstarch.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for 5 minutes, or until thickened, stirring frequently.
- Remove from heat and let cool completely. Once cool, puree the mixture using a mini-chopper or immersion blender until smooth.
- On a lightly floured surface, roll out one half of the dough to 1/8 inch thickness.
- Use a 2-inch cookie cutter to cut out cookies and place them on ungreased baking sheets, about 1 inch apart.
- Bake for 5-7 minutes, or until the edges are lightly golden.
- Remove from oven and let cool completely on a wire rack.
- Repeat steps 9-12 with the remaining dough, using a 1.5-inch cookie cutter to cut out smaller circles for the tops.
- Dust the smaller cookies lightly with powdered sugar substitute.
- Spread a small amount of the raspberry-fig filling onto the larger cookies.
- Carefully place a smaller cookie on top of each filled cookie, gently pressing down.
- Let the cookies cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
3g
Carbs
3g
