A Little Sweeter Everyday (Diabetic Friendly Orange-Infused Shortbread Cookies Dipped in Dark Chocolate)
A friend of mine recently found out her daughter is diabetic. My friend was so worried that her daughter would miss out on the things she loved about childhood: freedom, fearlessness, and food. One day while she was lamenting about how hard all of this was to manage, her daughter turned to her and said, "don't worry mommy, it will get a little sweet everyday."
Here is a recipe for that wise beyond her years little girl.
Ingredients:
Here is a recipe for that wise beyond her years little girl.
Ingredients:
2 Cups All
Purpose Flour
1 ½ tsp
Baking Powder
Zest of one
Orange
2 Tbsp
Granulated Sugar
2 tsp
Vanilla
1 Egg
¼ Cup
unsalted Butter
¼ Cup Grape
Seed Oil (Can use Vegetable or Canola Oil as well)
1/3 Cup Warm
Water
1 Cup Dark
Chocolate
1 tsp
Vegetable Shortening
Active Prep Time: 15 Minutes
Total Prep Time: 1 ½ Hours
Yields: 2 Dozen Cookies (24 Cookies)
Directions:
In the bowl
of a mixer, combine the sugar, oil and butter. Add the vanilla and egg and mix
until incorporated. Pour into the mixture, the flour, baking powder, and orange
zest. Turn the mixer on low and slowly stream in the water. Watch the dough it
will go from separated dime sized pieces to coming completely together into one
big ball of dough. When it becomes a big ball of dough stop streaming the
water. Take the dough and form into a flat disk, wrap in plastic wrap and put
in the refrigerator for an hour, or 30 minutes in the freezer.
When the
dough is nice and cool preheat the oven at 350 and flour a clean, flat surface
and roll out your dough to ¼ inch thick. Don’t be concerned if the dough is a
little oily, or bounces back just keep working the dough until you get the
desired thickness. Use cookie cutters to cut out shapes and place them on a
parchment lined cookie sheet. Place the cookies in the freezer for five minutes
and then transfer them directly into the oven. Bake for 15 minutes or until the
bottoms are a light golden brown. Place on a wire cooling rack and cool
completely.
While the
cookies are cooling, place the chocolate and shortening into a microwave safe
bowl. Temper the chocolate on high at 30 second increments until chocolate is
melted. Stir until glossy and smooth. Dip your cookies in the chocolate or use
a spatula to decorate the cookies as you like. Let the cookies set for 2 hours
before storing in an airtight container.
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