As it is official cookie decorating time, "Hello, Santa needs those cookies or not gifts for you!", I have cracked open the Splenda recipe book. I now present the lower calorie alternative to Santa's favorite -- THE SUGAR COOKIE. Special thanks to those delightful little “elves” who put together The Splenda World of Sweetness cookbook! See page 108 in the book for the actual recipe...
Nonstick spray for baking sheets
4 c all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, room temp
1 cup Splenda Sugar Blend
2 large eggs, room temp
2 tsp vanilla extract
Preheat oven to 325 F. Spray 2 baking sheets with cooking spray. SIFT flour, baking powder, and salt into a bowl. Next use a mixer to cream the butter. Gradually add in the Splenda Baking Blend, while still mixing (aprox 2 minutes). Add each egg, mixing well after each addition. Add vanilla and continue to blend. Turn the mixer to LOW speed and gradually add the flour mixture, mixing until just blended. Now divide the dough in half, cover with plastic wrap and stick into the fridge for about 1 hr. Go get a mani/pedi while waiting for dough to chill.
An hour or so later, return to kitchen with freshly manicured nails, and make sure your polish is dry before advancing to next step. With dry nails, remove dough from fridge. Work with one portion at a time. Sprinkle flour onto your CLEAN counter, sprinkle flour on the dough, grab your rolling pin and get to work flattening out the dough until 1/8 inch thickness. Now use your fave cookie cut outs to create your sugar cookies. Place cut out cookies on greased baking sheet and bake until lightly brown, 8-10 minutes. If you plan on frosting these babies, make sure they are nice and cool before you begin. To frost -- call up your best gal-pals, grab a super bottle of wine, invite everyone over to slather frosting and sprinkles on the cookies, and catch up on all the latest gossip. Now that is multi-tasking at its finest! ~Happy Holidays~ Audrey T.
More Splenda recipes here.