Juice the grate the rind of the orange, remove seeds from the juice. Cream together shortening and sugar replacement. Add egg, orange juice and grated orange rind, beating until light and fluffy. Combine flour, baking powder, baking soda and salt in sifter, and add alternately with buttermilk to creamed ixture. stir to blend. Drop by teaspoonsful onto lightly greased cookie sheets, 2-3 inches apart. Bake at 190ºC for 10-12 minutes. Exchange 1 cookie with sugar replacement: one third fruit, one third fat Calories 1 cookie with sugar repalcement: 27 Exchange 1 cookie with frutose: one third fruit, one third fat Calories 1 cookie with frutose: 30 Source; Diabetic Candy, Cookie and Dessertr Cookbook by MaryJane Finsand. ----