Brown Sugar Icebox Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 54
Ingredients
1 cup Splenda brown sugar blend3/4 cup Smart Balance Light1/4 cup Egg Beaters1 teaspoon vanilla extract2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon cream of tartar1/2 cup chopped pecans
Combine brown sugar and Smart Balance in a medium bowl with an electric mixer until well mixed. Add Egg Beaters and vanilla, beat well. In a small bowl, mix flour, baking soda, and cream of tartar. Add mixture to brown sugar mixture, and beat on low speed until a soft dough forms. Stir in pecans.
Divide dough in half. Shape each into a roll about 1 3/4 inches in diameter. Wrap rolls in waxed paper, and refrigerate for at least 2 hours (or overnight).
Preheat oven to 375. Cut dough into 3/4 inch slices, and place on ungreased baking sheets. Bake cookies until set and lightly browned (about 8-11 minutes). Remove immediately from baking sheets onto wire racks to cool.
Makes 4-5 dozen cookies.
Number of Servings: 54
Recipe submitted by SparkPeople user XKELLYBEANER.
Divide dough in half. Shape each into a roll about 1 3/4 inches in diameter. Wrap rolls in waxed paper, and refrigerate for at least 2 hours (or overnight).
Preheat oven to 375. Cut dough into 3/4 inch slices, and place on ungreased baking sheets. Bake cookies until set and lightly browned (about 8-11 minutes). Remove immediately from baking sheets onto wire racks to cool.
Makes 4-5 dozen cookies.
Number of Servings: 54
Recipe submitted by SparkPeople user XKELLYBEANER.
Nutritional Info Amount Per Serving
- Calories: 54.2
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 32.8 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.2 g
- Protein: 0.7 g
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