swozze
Sun, Dec-08-02, 20:41
I thought I would pass along this receipe I used this evening to make "sugar cookies."
1 cup butter melted (2 sticks)
1/2 cups of splenda divided into two 1/4 cups
2 1/2 cups Carb Solution Vanilla Shake Mix
1/2 tsp. vanilla extract
1 large egg
1 glass drinking glass (to flaten and add sugar to the cookies)
Preheat oven to 375 degrees. Spray a non stick cookie sheet and set aside. Mix 1/4 cup of splenda, the Carb Solution Vanilla Shake Mix , and the vanilla extract together. Now mix in the melted butter and the egg. After mixing the above ingredients shape the dough mixture into 1 inch balls and place on cookie sheet about 2 inches apart. Spray the bottom of the drinking glass with cooking spray and dip into the 1/4 cup of splenda remaing. Then flatten the dough with the glass and sugar. Repeat dipping the glass into the sugar for each cookie and shaking off any extra sugar from the glass. Bake for 8-10 minutes. Allow to cool on a cooling rack.
So far my husband says they are pretty good. Please let me know what you think of this recipe or any ideas you may have.
Suzanne
1 cup butter melted (2 sticks)
1/2 cups of splenda divided into two 1/4 cups
2 1/2 cups Carb Solution Vanilla Shake Mix
1/2 tsp. vanilla extract
1 large egg
1 glass drinking glass (to flaten and add sugar to the cookies)
Preheat oven to 375 degrees. Spray a non stick cookie sheet and set aside. Mix 1/4 cup of splenda, the Carb Solution Vanilla Shake Mix , and the vanilla extract together. Now mix in the melted butter and the egg. After mixing the above ingredients shape the dough mixture into 1 inch balls and place on cookie sheet about 2 inches apart. Spray the bottom of the drinking glass with cooking spray and dip into the 1/4 cup of splenda remaing. Then flatten the dough with the glass and sugar. Repeat dipping the glass into the sugar for each cookie and shaking off any extra sugar from the glass. Bake for 8-10 minutes. Allow to cool on a cooling rack.
So far my husband says they are pretty good. Please let me know what you think of this recipe or any ideas you may have.
Suzanne