I am still finding recipes from my Christmas cookie swap 2 years ago.
In a large bowl, mix:
1/4 cup softened margarine
1 egg
1/3 cup Splenda for baking *
1/3 cup brown sugar
Blend well and then add:
3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
Mix just until flour is mixed in. Roll dough into small balls and place on lightly greased cookie sheet. Press a chocolate rosette or Hershey's kiss or mint smoothie into centre (not all the way to the bottom) about 1/2 way. Refrigerate for 1-2 hours or overnight (covered if overnight). Bake at 350F for 8-10 minutes. Makes 2 dozen small cookies.
Enjoy.
* may substitute 8 packets Equal sweetener.
In a large bowl, mix:
1/4 cup softened margarine
1 egg
1/3 cup Splenda for baking *
1/3 cup brown sugar
Blend well and then add:
3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
Mix just until flour is mixed in. Roll dough into small balls and place on lightly greased cookie sheet. Press a chocolate rosette or Hershey's kiss or mint smoothie into centre (not all the way to the bottom) about 1/2 way. Refrigerate for 1-2 hours or overnight (covered if overnight). Bake at 350F for 8-10 minutes. Makes 2 dozen small cookies.
Enjoy.
* may substitute 8 packets Equal sweetener.
Comments
Post a Comment