RASPBERRY SPARKLE DROP COOKIES

Raspberry Sparkle Drop Cookies image

Betty Binder of Williamstown, Michigan uses Splenda and sugar-free gelatin to give these guilt-free cookies their sweetness. You can alter the gelatin flavor and color to your liking.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 9

Previous Next

Ingredients

1/4 cup shortening
1/4 cup butter, softened
1/3 cup sugar blend
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon sugar-free raspberry gelatin

Steps:

In a small bowl, beat the shortening, butter and sugar until well blended. Beat in egg and vanilla. Combine the flour, baking powder, and baking soda; gradually add to butter mixture and mix well., Shape into 1-in. balls; dip tops in gelatin. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 8-10 minutes or until edges are golden brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 92 calories, Fat 6g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 56mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.