1/2 tsp. baking powder
1 c. flour
Pinch of salt
1/4 c. shortening
2 tbsp. brown sugar
1 env. or 1 1/16 oz. artificially
sweetened butterscotch pudding and
pie filling mix
1/4 tsp. vanilla
1 egg

Sift together salt, flour, and baking powder.  Combine shortening and sugar and cream together; slowly add pudding mix, mixing thoroughly. Then add egg, beat until mixture is light and fluffy.  Stir in vanilla; and then add ingredients; mixing well.  Place dough on wax paper; shape into a roll about 2 inches in diameter.  Wrap in wax paper.  Place in freezer for about 30 minutes or refrigerate overnight. Cut into 1/8 inch slices then place on ungreased cookie sheet.  Bake at 375 degrees for 8-10 minutes.  2 cookies = 2 fruit and 1 fat exchange.  Yields 24 cookies.

Tags: BUTTERSCOTCH COOKIES, cuisine, diabet, Diabetic Recipes, recipe, Recipes