Cooking with Splenda

[Guest]

Sweet As Sugar Cookies

Prep Time: 27 Minutes

Cook Time: 10 Minutes

Serves: 30

Ingredients

1 cup unsalted butter, softened

1 cup SPLENDA Sugar Blend for Baking

2 large eggs

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Optional Garnishes: decorative candies and colored sugars

Directions Beat butter at medium speed with an electric mixer in a

medium mixing bowl until creamy. Gradually add splenda sugar blend

for baking, beating well. add eggs, one at a time, mixing well after

each addition. stir in vanilla.

combine flour, baking powder, and salt in a separate mixing bowl.

gradually add flour mixture splenda sugar blend for baking mixture,

beating until blended. do not over-mix.

place dough on a lightly floured work surface. divide dough in half;

pat each half into a circle and wrap with plastic wrap. chill cookie

dough for one hour or until slightly firm.

preheat oven to 325 degrees F.

Remove dough from refrigerator. Work with one portion of dough at a

time. Roll each portion to 1/8-inch thickness on a lightly floured

surface. Cut with a cookie cutter, and place on lightly greased

cookie sheets. Sprinkle with decorative candies or colored sugars, if

desired.

Bake in preheated oven 8 to 10 minutes or until edges of cookies are

lightly browned. Cool slightly on cookie sheets; remove to wire racks

to cool completely.

==================================

Merry Gingerbread Cookies

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Serves: 54

Ingredients

6 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

4 teaspoons ground ginger

4 teaspoons cinnamon

1 1/2 teaspoons ground cloves

1 cup unsalted butter, softened

1 cup SPLENDA No Calorie Sweetener, Granulated

1 teaspoon salt

2 eggs

1 cup molasses

3 tablespoons water

Directions Blend together flour, baking soda, baking powder, and

spices in a large mixing bowl.

Cream butter, SPLENDA Granulated Sweetener and salt together in a

large mixing bowl. Add eggs one at a time, beating well after each

addition. Add the molasses and water. Stir well.

Add the flour

mixture and stir until well blended. Refrigerate dough 1-2 hours

before rolling out and cutting into shapes.

Preheat oven to 350 degrees F. Roll cookie dough out slightly less

than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10

minutes or until lightly browned on the bottom.

======================================

Just-Like-Mom’s Chocolate Chip Cookies

Prep Time: 15 Minutes

Cook Time: 11 Minutes

Serves: 36

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter or margarine

1/2 cup SPLENDA® Sugar Blend for Baking

1/2 cup firmly packed light brown sugar

1 teaspoon vanilla extract

2 large eggs

1 (12 ounce) package semi-sweet chocolate morsels

Directions Preheat oven to 375 degrees F.

Combine flour, baking soda, and salt in a small bowl. Set aside.

Beat butter, SPLENDA Sugar Blend for Baking, brown sugar, and vanilla

at medium speed with an electric mixer until blended. Add eggs, one

at a time, mixing well after each addition. Scrape sides of bowl.

Gradually add flour mixture, beating until blended. Stir in chocolate

morsels.

Spoon rounded tablespoons of cookie dough onto ungreased baking

sheets.

Bake cookies 9 to 11 minutes or until lightly browned. Remove from

oven and cool on a wire rack.

===============================

Coconut-Date-Nut Balls

Prep Time: 10 Minutes

Cook Time: 14 Minutes

Serves: 36

Ingredients

3/4 cup flaked coconut

1/2 cup butter

1 (8 ounce) package dates, chopped

3/4 cup chopped pecans

1/2 cup egg substitute

3/4 cup SPLENDA No Calorie Sweetener, Granulated

3 1/2 cups crispy rice cereal

Directions Preheat oven to 350 degrees F. Bake coconut, stirring

occasionally, 5 to 6 minutes or until toasted. Set aside.

Melt butter in a large skillet over low heat. Add dates and pecans;

cook over low heat, stirring constantly until dates are softened.

Cool to touch (about 5 minutes).

Beat egg substitute and SPLENDA Granulated Sweetener for 3 minutes at

medium speed with an electric mixer; add to date mixture. Cook over

low-heat, stirring constantly, until mixture thickens (about 3

minutes). Stir in rice cereal. Cool to touch.

Shape into 1-inch

balls. Roll in toasted coconut.

====================================

Love holiday cookies? Host a cookie exchange that’ll keep you from

having to spend hours and hours in the kitchen.

• Invite six to eight friends and ask that each guest bring two

dozen cookies, the recipe and festive tins in which to package their

goodies

• Try to avoid duplicates by asking guests what type of cookie

they’ll bring and keeping track of the cookie varieties

• Prepare a large display table for the swapping of cookies, turn

on some holiday music and you’ll be set

=================================

Warm up your refreshments menu with drinks that’ll have your guests

wishing they were snowed in.

• Select beverages that can be made ahead of time so there is

minimal preparation the day of the party

• Set up a beverage table so guests can help themselves and keep

hot beverages hot by using a carafe

• Looking for delicious holiday beverages to complement your

cookies? Try our Sweet Hot Chocolate, Spiced Apple Mulled Cider or

our ultrarich Elegant Eggnog – easy to prepare and makes enough for a

crowd

===============================

Cut your cookie time in half by preparing cookie dough ahead of time

and freezing until you’re ready to bake. These easy preparation tips

can be used for our Sweet as Sugar Cookies, Merry Gingerbread Men and

Just-Like-Mom’s Chocolate Chip Cookies.

• Prepare cookie dough, divide it into two batches and freeze

separately in freezer-safe bags – this reduces the time it takes to

thaw later as well as prevents dough from absorbing freezer odors

• Make sure to label the dough with the date (cookie dough will

keep in the freezer for four to six weeks), type of cookie, baking

temperature and time

• Store cookie dough inside the freezer rather than on the door to

avoid changes in temperature

• Let the dough defrost in the refrigerator for about two to three

hours before use

[Author]

Posts