Reb's Sugar Cookies (diabetic friendly)

1.5 C whole wheat white flour, 1/4 tsp each of baking powder and baking soda; 1/8 tsp salt (optional), 4 tbsp of Bestlife buttery baking sticks; 1/2 C Splenda No-Calorie Sweetener, granulated; 2 large egg whites; 1 tsp vanilla extract

Heat oven to 350F. Whisk together flour, baking powder and soda, and salt into a bowl. Set aside. In another bowl, beat the butter sticks and Splenda until fluffy. Add egg whites and vanilla until just combined, do NOT overbake. Slowly stir in the dry ingredients mixture (flour etc from earlier) until combined.Coat cookie sheets with cooking spray. Cut the dough in half and roll each half out into even 1/4-inch thickness. Cut out 18 cookies from each half and place them 1 inch apart on the greased cookie sheets until firm (about 6 to 8 minutes). Remember that when using Splenda, cookies will not appear as dark as a full-calorie cookie. Be sure to determine when your cookies are ready according to their firmness, not color. **The calorie count for these cookies do not take into consideration the amount of calories in any frosting or glaze that may be used for these cookies, only the cookie itself.

Serving Size: makes approx 36 or 3 dozen cookies, depending on desired thickness

Number of Servings: 36

Recipe submitted by SparkPeople user HAYROLA.