crispie sugar cookies with splenda and whole wheat flour

1.5 cup Flour - Gold medal all purpose flour
1 cup Whole Wheat Flour
1 stick Butter, unsalted
1 large Egg, fresh, whole, raw
.5 tsp Baking Powder
24 tsp Splenda
.25 cup Milk, 3.25%

Preheat your oven to 325 and prep a cookie sheet for nonstick. I use parchment paper. In a bowl, mix together the flour, baking powder, and baking soda. Set this aside. Now, in a mixing bowl, cream together the butter and the sugar alternative. Add the dry ingredients from the first bowl to the mixing bowl and gently stir. Add the egg and vanilla extract and mix. To the mixing bowl, add the milk a tablespoon at a time, stirring between additions. Place heaping teaspoonfuls of the cookie dough on to the cookie sheet leaving a couple of inches between each cookie. Then, press the cookie down to flatten it with the palm of your hand or the back of a spoon. Make them very thin. Bake for 12 to 15 minutes or until your cookies appear to darken around the edges. Allow them to cool on the cookie sheet to allow them to further crisp.

Serving Size: 28 cookies

Number of Servings: 1

Recipe submitted by SparkPeople user CGREER5188.