If you have CKD and love holiday cookies, you need to add this one to your baking list. So low in sodium, potassium, and phosphorus that you can enjoy two! These cookies are full of warm holiday flavor and is sure to be a family favorite.
Tip: If you have diabetes and would like to lower the amount of added sugar in this recipe, omit the sugar and replace with ¾ cup of Splenda. Splenda is heat stable and is a great alternative to sugar when baking.
- 3 2/3 cups all-purpose flour
- ½ tsp. salt
- 1 ¼ Tbsp. cinnamon
- ½ cup butter
- ½ cup canola oil
- 1 ¼ cup sugar (or ¾ cup Splenda)
- 2 eggs
- 1 tsp. vanilla
- Canola oil
- Granulated sugar (or Splenda)
1.Into a small bowl, sift the flour, salt, and cinnamon and set aside.
2. In a large bowl, using a wooden spoon or mixer at medium speed, cream the butter, oil and sugar until smooth. Add the eggs one at a time and the vanilla, mixing after each addition. Gradually add the flour mixture (low speed if using a mixer) until well blended.
3. Flatten the dough into a round disc and wrap in plastic wrap. Refrigerate for 1 hour.
4. Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper. Roll dough into 1-inch in diameter balls. Place on cookie sheets, 2-inches apart and flatten with the bottom of a glass that has been lightly brushed with canola oil and dipped in granulated sugar (re-dip the bottom of the glass frequently).
5. Bake 10-12 minutes or until lightly browned. Cool on wire rack. Make 5 dozen cookies.
Nutrition Info (per 1 cookie)
77 kcal, 33mg sodium, 12mg potassium, 12mg phosphorus.
Recipe used with permission from ARA