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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is a recipe that I love to make. I got it from Splenda and use the dough for my strawberry pizza dessert. It's a great recipe for those counting calories. I love Splenda. Ingredients:
3/4 cup unsalted butter |
1/4 cup light butter |
1 cup no calorie splenda granular |
1 tablespoon vanilla |
1/4 cup egg substitute |
1/4 cup water |
3/4 teaspoon white vinegar or 3/4 teaspoon cider 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°F Lightly oil a cookie sheet; set aside.
2. Blend together butters, Splenda granular and vanilla in a medium mixing bowl with an electric mixer, or by hand.
3. 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.
4. 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 approximately 1 hour, allowing dough to chill.
5. Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approximately 1/4-inch. Cut with cookie cutters. Place cookies on prepared sheet.
6. Bake in a preheated 350° oven 10- 12 minutes or until lightly browned on the back. Cool on a wire rack.
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