Sugar Cookies Cut Outs - made w/Splenda
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
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.
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.