Juice and 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 mixture. Stir to blend. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart. Bake at 190ºC (190 C) for 10 to dozen minutes.

Exchange 1 cookie with sugar replacement: one third fruit one third fat Calories 1 cookie with sugar replacement: 27 Exchange 1 cookie with fructose: one third fruit one third fat Calories 1 cookie with fructose: 30