1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup margarine
3/4 cup Splenda Granular
2 tablepsoons corn syrup
1/4 cup sour cream
1 teaspoon vanilla
1/4 teaspoon almond extract
1 egg yolk
Preheat oven to 375. Lightly spray baking sheet with nonstick cooking spray.
In a small bowl sift together, flour, baking soda, and baking powder. Set aside.
In a medium bowl with an electric mixer, beat together margarine, Splenda, and corn syrup until creamy. Add sour cream, vanilla, almond extract, and egg yolk. Beat 2-3 minutes until light and fluffy.
Stir in flour mixture.
Drop by tablespoonful onto a baking sheet. Press down on dough with bottom of glass or spatula to flatten. Bake 3 minutes; tap pan against baking rack to flatten cookies; bake 4-5 minutes more.
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