<<Disclaimer: Verify this information before applying it to your situation.>>
 
--- Recipe via Meal-Master (tm) v8.x    [adapted from Now You're Cooking!]
      Yield: 60 servings
 
      1 md orange
    1/2 c  (125 ml) shortening
      2 tb (30 ml) granulated sugar
      1    replacement
      1    or granulated fructose
    1/4 c  water & flax seed egg-substitute*
      2 c  (500 ml) flour, gluten-free**
    1/2 ts (2 ml) baking powder
    1/2 ts (2 ml) baking soda
    1/4 ts (1 ml) salt
    1/2 c  (125 ml) darifree & lemon-juice***
 
  *mix one teaspoon ground flax seed with 1/4 cup water, boil gently till it
  thickens like an egg white. I keep ground flax seed in the freezer, then
  mix with water and zap in the 'wave as needed
 
  **use your fav flour, I have used corn flour, rice, rice+sweet rice, and
  Bette hagman's mix, all worked, but  each had their own personality
 
  ***adding an acid to a milk sub makes a mock buttermilk, and helps in
  rising. You couls also use unbuffered vit c crystals
 
  Juice and grate the rind of the orange; remove seeds
  from the juice. Cream together shortening and sugar
  replacement.  Add flax seed mixture, orange juice and grated orange
  rind, beating until light and fluffy.  Combine flour,
  baking powder, baking soda and salt in sifter, and add
  alternately with darifree to creamed mixture.  Stir
  to blend.  Drop by teaspoonfuls onto lightly greased
  cookie sheets, 2 to 3 in.  (5 to 7 cm) apart.  Bake at
  375 degrees F (190 C) for 10 to 12 minutes.
 
  Exchange 1 cookie with sugar replacement: 1/3 fruit
  1/3    fat Calories 1 cookie with sugar
  replacement: 27 Exchange 1 cookie with fructose: 1/3
  fruit
  1/3    fat Calories 1 cookie with fructose: 30
 
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