Splenda Spice Cookies Recipes

SPLENDA SPICE COOKIES

Steps:

• Beat eggs in a mixing bowl.
• Add brown sugar, cinnamon, ginger, allspice and pepper.
• Combine baking soda, flour and salt in a seperate bowl. Gradually add to the sugar mixture.
• Drop tablespoon size portions on a lightly greased baking sheet 2 inches apart.
• Bake at 400 degrees for 8-10 minutes or until the surface begins to crack.
• Cool on wire racks.

SPICE COOKIES

Steps:

• In a mixing bowl, combine shortening, margarine, Splenda Sweetener, egg, and molasses. Beat until smooth.
• Sift dry ingredients together and add to shortening mixture. Mix thoroughly.
• Wrap dough in plastic wrap and refrigerate until firm, about 2 hours.
• Preheat oven to 350°F.
• Form dough into 30 balls, approximately 1 tablespoon each. Place cookies on ungreased baking sheet and press with a fork to make a crosshatch pattern.
• Bake for 10-12 minutes. Cool slightly, then transfer to a wire rack to cool completely. Cookies will be chewy when they come out but will become crisp as they cool.

CRANBERRY SPICE TEA COOKIES

Steps:

• Preheat oven to 325°.
• Spray cookie sheets with non-stick cooking spray and set aside.
• In a medium bowl, combine the butter, Splenda and vanilla.
• With electric mixer, beat on medium until butter is softened.
• Add egg substitute and orange peel, mixing briefly.
• Add the cornmeal, flour, baking powder, cinnamon, and nutmeg.
• Mix on low speed until dough is formed.
• Stir in cranberries until blended evenly, taking care not to overmix.
• Divide the dough in half and roll each into a log about 1-inch in diameter.
• Cover with plastic wrap and freeze approximately 1 hour, allowing dough to chill.
• Remove dough from freezer, unwrap and cut into slices about 1/4-inch thick.
• Place 1-inch apart on prepared baking sheet.
• Bake 8-10 minutes or until lightly browed.
• Remove to wire rack to cool.