LOW CARB SUGAR COOKIES
Source of Recipe
From the book �Eat Yourself Thin with Fabulous Desserts� by Nancy Moshier, R.N.
1 cup butter, softened (2 sticks)
2 1/4 cups Carb Solutions vanilla shake mix
1/2 cup Splenda sweetener, divided
1/2 tsp. vanilla extract
1 large egg
Preheat oven to 375�. Spray nonstick cookie sheet and then set aside.
Place 1/4 cup Splenda in a small, shallow bowl and then set aside. In a medium
bowl, cream butter, shake mix, remaining Splenda, and vanilla extract
thoroughly. Stir in egg until well mixed. Shape into 1� balls and place on prepared
cookie sheet 2� apart. Flatten with the bottom of a glass, sprayed with
vegetable spray and then dipped in Splenda. Dip glass in Splenda between each
cookie, shaking off excess. Bake 8-10 minutes (8 minutes were enough.) Cool
on a rack to room temperature. Store covered in the refrigerator. Best when
served cold.
40 cookies (I got 37) at .7 grams carbs each.
Laurie�s Notes:
I can see why it says these are best when served cold. They weren't good
at all when they were warm, but I liked them a lot after they'd cooled off. I
think they could be a little sweeter, so don't leave out the step of dipping
the glass in Splenda to flatten them. You might even want to sprinkle a
little extra Splenda on them.
Thanks for sharing, Laurie!
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