CRANBERRY SPICE TEA COOKIES
Delicate spice cookies made with Splenda. Perfect for the holidays or anytime. The recipe is from Prevention Magazine.
Provided by PaulaG
Categories Dessert
Time 1h35m
Yield 4 1/2 dozen, 54 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°.
- Spray cookie sheets with non-stick cooking spray and set aside.
- In a medium bowl, combine the butter, Splenda and vanilla.
- With electric mixer, beat on medium until butter is softened.
- Add egg substitute and orange peel, mixing briefly.
- Add the cornmeal, flour, baking powder, cinnamon, and nutmeg.
- Mix on low speed until dough is formed.
- Stir in cranberries until blended evenly, taking care not to overmix.
- Divide the dough in half and roll each into a log about 1-inch in diameter.
- Cover with plastic wrap and freeze approximately 1 hour, allowing dough to chill.
- Remove dough from freezer, unwrap and cut into slices about 1/4-inch thick.
- Place 1-inch apart on prepared baking sheet.
- Bake 8-10 minutes or until lightly browed.
- Remove to wire rack to cool.
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