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Cranberry Spice Tea Cookies




Source of Recipe


Prevention


List of Ingredients




½ c light butter
¼ c unsalted butter
2/3 c Splenda
1 Tbsp vanilla extract
¼ c liquid egg substitute
1 Tbsp orange peel

¼ c cornmeal
1½ c all-purpose flour
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ c dried cranberries


Recipe



1. Preheat oven to 325 degrees F. Lightly oil baking sheet or coat with cooking spray and set aside.

2. In medium bowl, combine butters, Splenda, and vanilla extract. With electric mixer, beat on medium speed until butter is softened. Add egg substitute and orange peel. Mix briefly. Add cornmeal, flour, baking powder, cinnamon, and nutmeg. Mix on low speed, or by hand, until dough is formed. Add cranberries. Do not overmix.

3. Remove dough from bowl and divide in half. Roll each half into a log about 1" in diameter. Cover with plastic wrap and freeze approximately 1 hour, allowing dough to chill.

4. Remove dough from freezer, unwrap, and cut into slices about ¼" thick. Place 1" apart on prepared baking sheet.

5. Bake 8 to 10 minutes or until lightly browned. Remove to plate to cool.

Makes 4½ Dozen

Per 4 Cookies: 160 cal, 4 g pro, 20 g carb, 8 g fat, 6 g sat fat, 20 mg chol, 0 g fiber, 80 mg sodium