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Nonstick cooking spray |
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| 1/4 Cup |
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Browned Butter |
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| 1 Tbl |
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Reduced-fat cream cheese |
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| 2 tsp |
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non-hydrogenated shortening |
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| 2 Tbl |
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Powdered sugar* |
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| 1 Tbl |
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Liquid egg substitute |
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| 1 tsp |
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Pure vanilla extract |
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| 1 Cup |
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All-purpose flour |
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| 1/4 tsp |
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Salt |
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| 1 |
Prehead the oven to 350 degrees with a rack in the center position. Coat a baking sheet with non-stick spray. |
| 2 |
Using a mixer, beat the butter, cream cheese, shortening, and powdered sugar together on medium speed for 10 minutes. Add the egg substitute and vanilla; beat for 2 minutes longer. Add the flour and salt; mix for 10 minutes more. |
| 3 |
Transfer the dough to a lightly floured surface and pat it into a 1/2-inch-thick disk. Cut the dough into 4 strips in one direction, then 4 in the other, to make 16 pieces. |
| 4 |
Transfer the cookies to the prepared baking sheet, placing them 1/2 inch apart (they will not spread). Bake for 30 minutes, or until the bottomsare golden. Transfer the cookies directly to a wire rack and let them cool completely, about 1 hour. |
| 5 |
Process the cooled cookies in a food processor until they have the consistency of sand. |
| 6 |
Press the crumbs into the bottom of the pan specified in the recipe. Fill and bake according to the recipes. |
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| Servings: 12 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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60.67 |
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| Calories From Fat (42%) |
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25.39 |
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% Daily Value |
| Total Fat 3.53g |
|
5% |
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| Saturated Fat 2.88g |
|
14% |
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| Cholesterol 10.88mg |
|
4% |
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| Sodium 82.00mg |
|
3% |
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| Potassium 19.32mg |
|
1% |
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| Carbohydrates 9.42g |
|
3% |
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| Dietary Fiber 0.28g |
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1% |
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| Sugar 1.39g |
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|
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 9.14g |
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| Protein 1.41g |
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3% |
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| Cooking Tips |
| *For a sugar-free version, substitute 1 Tbl + 2 tsp (6 packets) of Truvia for the powdered sugar. |
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