|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Vegetable shortening||2 Teaspoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Caraway seeds||1⁄2 Teaspoon, crushed|
Sift flour, and set aside.
Using an electric mixer, beat together shortening, margarine, and sugar replacement until light and fluffy.
Beat in egg and vanilla.
Gradually add flour to creamed mixture.
Stir in caraway seeds.
Roll out dough on lightly floured surface to 1/8 in. (4 mm) thickness.
Cut into 2 in. (5 cm) diamonds.
Place dough on greased cookie sheets.
Bake at 325°F (165°C) for 10 to 12 minutes.
Move to cooling racks.