Sugar Cookies Cut Outs - made w/Splenda
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 1/4 cup - Great Value Granulated No Calorie Sweetnener1 cup - Butter Flavored Crisco (1 stick)2 - Eggs1/4 cup - Light Corn Syrup/Regular Pancake Syrup1tbsp - Vanilla3 cups - Flour3/4tsp - Baking Powder1/2tsp - Baking Soda
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.
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.
Nutritional Info 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
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