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Fructose Sugar Cookies

By: Heidi Miller

"This recipe uses fructose as a sugar substitute and you must refrigerate the dough for 24 hours."

Rate/Review | Read Reviews (3)

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 dozen

Ingredients

2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon cream of tartar
1 1/3 tablespoons ground cloves
1/2 teaspoon ground cinnamon
1 1/3 tablespoons ground nutmeg
1 teaspoon salt
2 cups shortening
1 cup fructose (fruit sugar)
2 eggs
1 teaspoon lemon zest

Directions

In a large bowl, combine the flours, baking soda, cream of tartar, cloves, nutmeg, cinnamon and salt. In another bowl, cream the shortening, and fructose. Beat in the eggs, lemon zest and dry ingredients. Mix until well blended. Cover dough and refrigerate for 24 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Drop dough by spoonfuls 1 1/2 inches apart onto cookie sheets.
Bake for 10 to 12 minutes until lightly colored. Let cool on wire racks.