Recipe: Gastroparesis Friendly Cutout Cookies
I made these pumpkin-shaped cutout cookies today. Nothing too special about that...other than the fact that they're totally GP-friendly! Just a little over two grams of fat per cookie, soft and easy to chew completely. I treated myself to one tonight after my new favorite dinner. Yum!
Cutout Cookies
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- ½ cup sugar*
- 1 egg
- 1 tablespoons non-fat milk
- 1/4 teaspoon vanilla extract
Icing
- 1 ½ cups powdered sugar
- ¼ teaspoon lemon extract
- ¼ teaspoon vanilla extract
- 2-3 tablespoons non-fat milk
DirectionsPreheat oven to 350 degrees. Line cookie sheets with parchment paper.In a small bowl, combine the flour, salt and baking soda. In a separate large bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg, milk and vanilla and mix until well combined. Gradually add the flour mixture to the butter mixture and mix well.Divide dough in half. On a lightly floured surface, roll one portion of dough to ¼ inch thickness. Cut with a floured cookie cutter. Place 1 inch apart on baking sheets. Repeat with remaining dough.Bake for 8-9 minutes or until set. Do not over bake. Cool for 1 minute before removing from pans to wire racks. Cool completely before icing.For icing, beat powdered sugar, extracts and 1 tablespoon milk until combined. . Add remaining milk, 1 tablespoon at a time, until desired consistency is achieved. Decorate cookies as desired.*Note: if you do not plan to ice the cookies, you may wish to use 2/3 cup sugar, as the cookies themselves are not very sweet as written. You can sprinkle the cookies with colored sugar prior to baking instead of decorating after.Makes 20 cookies. Approximately 2.5 grams of fat and 0 grams of fiber each.