Title: Fruit Sweet & Sugar Free - Basic Shortbread Cookies
Categories: Diabetic Cookie
Yield: 3 Dozen

1/2	c	Nuts (almonds, walnuts
		Pecans, hazelnuts or combo)
1	c	Butter (1/2 pound)
9	tb	Fruit sweetener
1/8	ts	Salt
2	ts	Vanilla extract
2	c	+2T white flour

Preheat the oven to 350 degrees. Toast the nuts in the preheated oven for 7 to ten minutes, stirring occasionally. Let the nuts cool. Then process in a food process using the pulsing action, until they are finely chopped. Cream together the butter and sweetener. When light and fluffy, add the remaining ingredients in the order listed, mixing just to blend. Stir in the nuts. Cover the dough and refrigerate it for 20 minutes to make it easier to handle. Preheat the oven to 350 degrees and line baking sheets with parchment paper.

Shortbread cookies can be formed in 2 ways:

1. Form the dough into walnut sized balls. Roll the balls in finely ground nuts and flatten them to 1/3 inch thickness; or

2. Roll the dough out 1/4 inch thick and cut it into different shapes with cookie cutters.

Place the cookies 1 inch apart on insulated baking sheets. Bake until lightly browned around the edges, approximately 15-20 minutes. Remove the cookies to a wire rack to cool. Submitted By JANE KNOX MSG# 2076

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