SPLENDA NO-SUGAR SUGAR COOKIES
3/4 Cup Unsalted Butter
1/4 Cup Light Butter
1 Cup SPLENDA® Granular
1 Tbsp. Vanilla Extract
1/4 Cup Egg Substitute
1/4 Cup Water
3/4 tsp. Vinegar (white or cider)
1 1/2 Cups All Purpose Flour
1 1/2 Cups Cake Flour
1/4 tsp. Salt
1 tsp. Baking powder
Preheat oven to 350°. Lightly oil a cookie sheet and set aside.
Blend together butters, SPLEND® Granular and vanilla in a medium sized mixing bowl. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix using low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle. Cover with plastic wrap and refrigerate approx. 1 hour, allowing dough to chill.
Remove dough from refrigerator and roll out on a floured work surface to desired thickness (approx. 1/4 inch). Cut with cookie cutters. Place cookies on a lightly oiled cookie sheet.
Bake in a preheated 350° oven 10-12 minutes or until lightly browned on the back. Cool on a wire rack.
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