1/4 c. vegetable shortening
1/4 c. cream cheese, softened
2 tsp. granulated fructose
1 tsp. granulated sugar replacement
1 egg
1 tbsp. water
1 c. flour
1/2 tsp. baking powder
dash of salt

Cream together shortening, cream cheese, fructose and sugar replacement. Add egg and water, beating well. Sift together flour, baking powder and salt and add to creamed mixture. Mix until thoroughly blended.

Shape into a roll 1-1/2 inches in diameter. Refrigerate at least 2 hours or overnight.

Cut into thin slices and place on ungreased cookie sheets.

Bake at 350°F for 8 to 10 minutes.

Yield: 30 cookies.