 |
Prep Time: 30 Minutes Cook Time: 9 Minutes |
Ready In: 39 Minutes Servings: 6 |
|
Diabetics can enjoy a sugarless sugar cookie! Ingredients:
3/4 cup unsalted butter |
1/4 cup light butter |
1 cup splenda granular |
1 tablespoon vanilla |
1/4 cup egg substitute |
1/4 cup water |
3/4 teaspoon vinegar |
1 1/2 cups all-purpose flour |
1 1/2 cups cake flour |
1/4 teaspoon salt |
1 teaspoon baking powder |
Directions:
1. Preheat oven to 350°.
2. Lightly oil a cookie sheet and set aside.
3. Blend together butters, Splenda and vanilla in a medium size mixing bowl.
4. Blend until butter is softened.
5. Add egg substitute, water and vinegar.
6. Mix briefly.
7. Add flours, salt and baking powder.
8. Mix using low speed (or by hand) until dough is formed.
9. Do not over mix.
10. Remove dough from bowl and place on a floured work surface.
11. Divide dough in half.
12. Pat each half into a circle.
13. Cover with plastic wrap and refrigerate about 1 hour, allowing dough to chill.
14. Remove dough from refrigerator and roll out on a floured work surface to desired thickness (approximately 1/4-inch).
15. Cut with cookie cutters.
16. Place cookies on cookie sheet.
17. Bake in preheated 350° for 7 to 9 minutes or until slightly browned on the back.
18. Cool on a wire rack.
|
|