Christmas Cookie Recipes That Use Splenda

It's getting closer to that time of year and thinking about those in your family that prefer artificial sugars for their own personal reasons or because of health issues, it's always good to keep recipes on hand that allow them to indulge, too. :) Here are a few recipes I've found just for that purpose.

Sweet Cinna-Spice Ginger Cookies

6 tablespoons vegetable shortening

6 tablespoons margarine

1 cup SPLENDA® No Calorie Sweetener, Granulated

1 large egg

1/4 cup molasses

2 cups sifted all-purpose flour

3/4 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1. Mix together shortening, margarine, SPLENDA® Granulated Sweetener, egg and molasses in a large mixing bowl.
2. Sift dry ingredients together and add to shortening mixture. Mix thoroughly.
3. Chill dough in refrigerator until firm (approximately 2 hours).
4. Preheat oven to 350 degrees F.
5. Form dough into 30 balls, approximately 1 level tablespoons each. Place cookies on ungreased cookie sheet and pat down gently with fork making a criss-cross pattern.
6. Bake cookies in the center of the preheated 350 degrees F oven for 10-12 minutes. Do not overbake. Cookies will look chewy when they come out but will become crisp. Cool cookies on wire cooling rack.

Peanut Butter Chocolate Cookies

1 cup unsalted butter

1 1/3 cups SPLENDA® No Calorie Sweetener, Granulated

2/3 cup dark brown sugar

1 teaspoon vanilla

2 eggs

3 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup creamy peanut butter

2 ounces unsweetened chocolate, finely chopped

1. Preheat oven to 350 degrees F.
2. Place the butter, SPLENDA® Granulated Sweetener, brown sugar, and vanilla in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer, until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add eggs one at a time, mixing well after each addition. Add flour, baking soda and salt. Mix well. Add peanut butter and stir until well mixed. Add chocolate and mix briefly.
3. Roll cookie dough into 48 balls using approx. 1 Tbsp. dough per ball. Place balls on an ungreased cookie pan. Dip a fork in water and press a criss-cross pattern into the top of each cookie.
4. Bake in preheated 350 degrees F oven 10-15 minutes.

Christmas Shortbread Cookies

1 cup butter, at room temperature

1/2 cup shortening

1/2 cup Splenda®

1 egg

3/4 teaspoon Kool Aid® or Wylers® no sugar added drink mix**

1 cup vanilla whey protein powder

1/2 cup oat flour

1 teaspoon baking powder

1/3 cup Splenda, additional

Food coloring (optional)

Preheat the oven to 350 degrees. Cream the softened butter, shortening and 1/2 cup Splenda. Add egg and mix. (If you're using the optional food color for added drama, add a few drops now and mix thoroughly.) Add drink mix, vanilla whey protein powder, oat flour and baking powder and mix till blended. Refrigerate 1/2 hour. Put 1/3 cup Splenda in a small bowl. Roll dough into small balls and roll each lightly in Splenda. Bake at 350°F for 5-7 minutes, being careful to watch so they don't burn.