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LOW CARB SUGAR COOKIES




Source of Recipe


From the book “Eat Yourself Thin with Fabulous Desserts” by Nancy Moshier, R.N.
1 cup butter, softened (2 sticks)
2 1/4 cups Carb Solutions vanilla shake mix
1/2 cup Splenda sweetener, divided
1/2 tsp. vanilla extract
1 large egg

Preheat oven to 375°. Spray nonstick cookie sheet and then set aside.
Place 1/4 cup Splenda in a small, shallow bowl and then set aside. In a medium
bowl, cream butter, shake mix, remaining Splenda, and vanilla extract
thoroughly. Stir in egg until well mixed. Shape into 1” balls and place on prepared
cookie sheet 2” apart. Flatten with the bottom of a glass, sprayed with
vegetable spray and then dipped in Splenda. Dip glass in Splenda between each
cookie, shaking off excess. Bake 8-10 minutes (8 minutes were enough.) Cool
on a rack to room temperature. Store covered in the refrigerator. Best when
served cold.
40 cookies (I got 37) at .7 grams carbs each.


Laurie’s Notes:
I can see why it says these are best when served cold. They weren't good
at all when they were warm, but I liked them a lot after they'd cooled off. I
think they could be a little sweeter, so don't leave out the step of dipping
the glass in Splenda to flatten them. You might even want to sprinkle a
little extra Splenda on them.

Thanks for sharing, Laurie!