Diabetic Delight

[Guest guest]

Diabetic Delight

 

 

Cookie Base:

 

 

1/2 cup (1 stick) unsalted butter

1 cup flour

 

 

Filling:

 

 

1/2 cup packed organic brown sugar

1 cup chopped walnuts or pecans

1 cup shredded coconut

1/3 cup WW pastry flour

1 tsp. baking powder

3 Tbsp. powdered flax seeds

1/3 cup milk or water

1 tsp. vanilla extract

2 Tbsp. maple syrup

 

 

Frosting:

 

 

6 Tbsp. unsalted butter, at room temperature

1 pound organic powdered sugar

1/4 cup heavy cream

1 1/2 tsp. vanilla extract

 

 

1. Cookie base: Heat over to 350. Oil 9x13 inch pan.

 

2. Put butter in food processor and cut in small pieces and then add

flour. Put in baking pan and bake for 15 min.

 

3. Filling: Mix dry ingredients and wet ingredients in separate

bowls. Mix wet and dry ingredients together and spread over cookie

base.

 

4. Bake at 350 for 25 min. and cool.

 

5. Frosting; Cream butter until soft and add half sugar, mix and

add remaining sugar and rest of ingredients until it is a creamy

consistency.

Frost cooled pastry and allow to set for 30 minutes. Cut into

squares and top each square with a nut.

 

 

GB