Ingredients
- 2 diet raspberry spread
- 1 egg yolk
- 65 gr flour
- 55 gr brown sugar
- 50 gr shortening
- 2 gr vanilla
- 1 gr salt
Cream shortening and sugar together. Beat in yolk and vanilla. Stir in flour and salt. Roll dought into 20 balls and place on ungreased baking sheets. Dent the top with the end of a table knife. Bake at 180ºC for 5 min then dent tops again. Continue to bake another 5 min or until lightly browned. Spoon half tsp diet spread in depressions while still hot. Makes 20 cookies. One serving = 2 cookies -20ºC ruit & Veg Choice, -20ºC ats & Oils Choice
