No-Sugar Sugar Cookies
13 people added this to their Recipe Box
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 120120 cal |
| total fat | 7 g7g total fat |
| sat. fat | 5 g5g sat. fat |
| chol | 20 mg20mg chol |
| sodium | 60 mg60mg sodium |
| carb | 13 g13g carb |
| fibre | 0 g0g fibre |
| pro | 2 g2g pro |
- Preparation time: 20 minutes
- Cook time : 10 minutes
- Total time : PT30M
Ingredients
- 3/4 cup unsalted butter 3/4 cup unsalted butter
- 1/4 cup light butter 1/4 cup light butter
- 1 cup Splenda® No Calorie Sweetener, Granular 1 cup Splenda® No calorie Sweetener, Granular
- 1 tbsp vanilla 1 tbsp vanilla
- 1/4 cup egg substitute 1/4 cup egg substitute
- 1/4 cup water 1/4 cup water
- 3/4 tsp vinegar , white or cider3/4 tsp vinegar, white or cider
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1-1/2 cups cake flour 1-1/2 cups cake flour
- 1/4 tsp salt 1/4 tsp salt
- 1 tsp baking powder 1 tsp baking powder
Preparation
Preheat oven to 350° F (177° C). Lightly oil a cookie sheet and set aside.
Blend together butters, SPLENDA® Granular and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix.
Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approx. 1 hour, allowing dough to chill.
Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approx. 1/4 inch. Cut with cookie cutters. Place cookies on prepared sheet.
Bake for 10-12 minutes or until lightly browned on the back. Cool on a wire rack.
Blend together butters, SPLENDA® Granular and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix.
Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approx. 1 hour, allowing dough to chill.
Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approx. 1/4 inch. Cut with cookie cutters. Place cookies on prepared sheet.
Bake for 10-12 minutes or until lightly browned on the back. Cool on a wire rack.
Additional information : Exchanges per Serving: 1 Fat, 1 Starch
For more recipes, tips and information about SPLENDA®, click here
Source : SPLENDA®
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