Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Christmas Cookies




Source of Recipe


Di Bauer


Recipe Introduction


A Christmas cookie stamp is nice for this recipe, but not
absolutely necessary. You can also "mold" the cookies in
greased simple Christmas candy molds, then pop them out to
bake them.


List of Ingredients




2 sticks butter, room temperature
1/2 cup shortening
1/2 cup Splenda
1 egg
1 teaspoon vanilla extract
1 cup vanilla whey protein powder
1/2 cup oat flour
1 teaspoon baking powder
1/2 cup finely chopped walnuts (optional)
Additional 1/3 cup Splenda
few drops red food coloring, optional



Recipe



Preheat oven to 350°F. Cream 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 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. Place balls on a lightly greased cookie sheet.
Press design in with cookie stamp, if desired. Otherwise,
just flatten them slightly with a fork, glass, or the palm
of your hand. Bake at 350°F for 5-7 minutes. Watch so they
don't burn.
Makes 5 dozen cookies. 1 carb per cookie.
```````````````````````````````````