Tuesday, January 8, 2013

Sour Cream Sugar Cookies - Fantastic Foods with Splenda

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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