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:
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.

0 Comments