mwb3779
Kitchenhawk
So I am adding this recipe in here. These "cookies" seem to make dealing with the D better. I will add things as I find more I like. If anyone has any ideas for something ask, I will figure out new stuff.
-- 2 cups of butter/ margarine (whatever it doesn't much matter, if you use butter, use the unsalted kind) Should be 4 sticks
-- 2 and 1/2 cups of Splenda
-- about 1/2 to 3/4 cup of brown sugar or Splenda brown sugar (for taste)
-- 6 to 7 tsp of vanilla extract
-- 1 cup of egg beaters (egg substitute, or 4 eggs)
-- 8 cups of flour (doesn't matter what kind of flour)
-- 2 tsp of baking soda (recipe calls for baking powder but I like it with soda. Its a little flatter)
-- 1 tsp of salt
-- 2 tsp of pumpkin pie spice
-- 2 - 6 tsp of cinnamon (depending on your like of cinnamon, I like cinnamon so....)
-- If you like it, mulling spice to taste. I like it so..... If you don't know where to buy it, my sister sells it through tastefully simple.
-Cream the butter (I just take two sticks and put them in the microwave for 30 secs, you don't want it melted just soft.) Use your regular mixing tools with a mixer to cream butter and add the rest of the ingredients until the flour.
-Add the Splenda, brown sugar, cinnamon, baking soda (or powder), salt, and pumpkin pie spice. Mix them till they are well mixed. Add the egg beaters (or eggs) a little at a time. About 3 or 4 times for the whole amount of eggs.
-Switch to dough hooks for dough, then start adding flour starting with 4 cups, after its mixed add the last 4 cups.
-Once its all mixed, It will be tacky. Spread flour out on a flat surface and then dump the whole thing out on it. Knead the dough slightly until its no longer tacky with flour. Split the dough into two separate "balls". I put them on plates covering each plate with plastic wrap. Pu them in the fridge for a while at least a hour or two. I usually leave them in overnight.
*Pre-heat the oven to 325 degrees
*Take the dough "balls" out flatten them with a roller until they are about 1/8 in to 1/16 in thick. (Cookie thickness?? They don't rise much so.... yeah.)
*I use a glass cup to cut the cookies out. (You can use a cookie cutter) Take the left over and flatten it out again and repeat process till you have no dough left.
*Put each cut out cookie on a greased (I use Pam) cookie sheet and bake for 14-15 mins. Just keep checking them until the edges are a little golden brown.
*Put them on a wire rack to cool.
They are pretty good when you need something that won't upset your stomach. At least for me. Let me know if you have any questions. I've made them a lot so, I've improvised as time went on. I also have a fantastic chocolate chip cookie recipe that doesn't bug me either. And they are low sugar remember, I'm a diabetic. Enjoy!
Oh I would like to know if anyone tries them and what they think.
-- 2 cups of butter/ margarine (whatever it doesn't much matter, if you use butter, use the unsalted kind) Should be 4 sticks
-- 2 and 1/2 cups of Splenda
-- about 1/2 to 3/4 cup of brown sugar or Splenda brown sugar (for taste)
-- 6 to 7 tsp of vanilla extract
-- 1 cup of egg beaters (egg substitute, or 4 eggs)
-- 8 cups of flour (doesn't matter what kind of flour)
-- 2 tsp of baking soda (recipe calls for baking powder but I like it with soda. Its a little flatter)
-- 1 tsp of salt
-- 2 tsp of pumpkin pie spice
-- 2 - 6 tsp of cinnamon (depending on your like of cinnamon, I like cinnamon so....)
-- If you like it, mulling spice to taste. I like it so..... If you don't know where to buy it, my sister sells it through tastefully simple.
-Cream the butter (I just take two sticks and put them in the microwave for 30 secs, you don't want it melted just soft.) Use your regular mixing tools with a mixer to cream butter and add the rest of the ingredients until the flour.
-Add the Splenda, brown sugar, cinnamon, baking soda (or powder), salt, and pumpkin pie spice. Mix them till they are well mixed. Add the egg beaters (or eggs) a little at a time. About 3 or 4 times for the whole amount of eggs.
-Switch to dough hooks for dough, then start adding flour starting with 4 cups, after its mixed add the last 4 cups.
-Once its all mixed, It will be tacky. Spread flour out on a flat surface and then dump the whole thing out on it. Knead the dough slightly until its no longer tacky with flour. Split the dough into two separate "balls". I put them on plates covering each plate with plastic wrap. Pu them in the fridge for a while at least a hour or two. I usually leave them in overnight.
*Pre-heat the oven to 325 degrees
*Take the dough "balls" out flatten them with a roller until they are about 1/8 in to 1/16 in thick. (Cookie thickness?? They don't rise much so.... yeah.)
*I use a glass cup to cut the cookies out. (You can use a cookie cutter) Take the left over and flatten it out again and repeat process till you have no dough left.
*Put each cut out cookie on a greased (I use Pam) cookie sheet and bake for 14-15 mins. Just keep checking them until the edges are a little golden brown.
*Put them on a wire rack to cool.
They are pretty good when you need something that won't upset your stomach. At least for me. Let me know if you have any questions. I've made them a lot so, I've improvised as time went on. I also have a fantastic chocolate chip cookie recipe that doesn't bug me either. And they are low sugar remember, I'm a diabetic. Enjoy!
Oh I would like to know if anyone tries them and what they think.
