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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 47.5
  • Total Fat: 0.3 g
  • Cholesterol: 8.9 mg
  • Sodium: 9.7 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.1 g

View full nutritional breakdown of Sugar Cookies Cut Outs - made w/Splenda calories by ingredient
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Sugar Cookies Cut Outs - made w/Splenda

Submitted by: LYDIAAS

Introduction

Wonderful sugarfree cookies (especially for Santa) Wonderful sugarfree cookies (especially for Santa)
Number of Servings: 48

Ingredients

    1 1/4 cup - Great Value Granulated No Calorie
    Sweetnener
    1 cup - Butter Flavored Crisco (1 stick)
    2 - Eggs
    1/4 cup - Light Corn Syrup/Regular Pancake Syrup
    1tbsp - Vanilla
    3 cups - Flour
    3/4tsp - Baking Powder
    1/2tsp - Baking Soda

Tips

If you would like to add the salt you would need to add 1/2tsp of Salt.Cooking time is 5-9 minutes per baking sheet.


Directions

Combine sugar & Butter Flavored Crisco in a large mixing bowl. Beat at Medium Speed with electric mixer until well blended. Add eggs, syrup & Vanilla. Beat until well blended & fluffy. Next combine flour, baking powder & baking sod. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters. Refrigerate for at least 1 hour.
Spread 1tbsp of flour on a large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands. Turn dough over & cover with another large sheet of waxed paper. Roll dough to 1/4" thickness. Cut out with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2" apart/ Sprinkle with sugar, colored sugar or just leave plain to frost when cool.
Preheat the oven to 375 degrees. Bake one sheet at a time for 5-9 minutes, depending on how thick the cookie is. Bake the smaller/thinner ones for 5 minutes and the thicker for 9 minutes. Do not overbake. Cool for 2 minutes on baking sheet then move to foil to finish cooling & frost if desired.

Serving Size: Makes 3/4 Dozen Cookies

Number of Servings: 48

Recipe submitted by SparkPeople user LYDIAAS.






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