Shortbread(Cookies) - Diabetic

3/4 cup All-purpose flour

1/2 teaspoon Double-acting baking powder

1/4 cup Reduced-calorie margarine

2 teaspoon Butter flavor

6 tablespoons fructose -- or sugar substitute

SOURCE: Lean and Luscious Cookbook by Bobbie Hinman and Millie Synder - copyright 1987. Preheat oven to 375~. In a small bowl, combine flour and baking powder. Add remaining ingredients and blend well with a fork to form a dough. Work dough into a ball with your hands. Divide into 24 pieces and roll each into a ball. Place on a nonstick cookie sheet. Flatten each cookie, using the bottom of a glass. Bake 10 minutes, until bottoms are lightly browned. Remove to a rack to cool. EACH SERVING PROVIDES: 141 calories**, 3 g protein, 6 g fat, 18 g carbohydrate, 191 mg sodium, 0 mg cholesterol. EXCHANGES: 1 bread, 1 1/2 fat and 0 additional calories**. **Add 24 calories if sugar or fructose is used as sweetner.