Cookies without their sugar

Sugar-free Sugar cookies

Made: September 14, 2012

Ingredients
- 1/4 cup butter, softened
- Sugar substitute equivalent to 1/2 sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups sifted flour

Directions
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds
- Add sugar, baking powder and salt; beat until combined
- Add oil, egg and vanilla; beat until combined
- Beat in as much of the flour as you can with the mixer; using a wooden spoon, mix in rest of the flour
- Divide dough in half
- Cover and chill for 1-2 hours or until easy to handle
- Preheat oven to 375 F
- Bake for 6-8 minutes or until edges are firm and just starting to brown
- Transfer to a wire rack to cool

** You can use the dough to make cut outs with cookie cutters or roll into small 1-in balls like I did **

For this recipe, I used Splenda that was equal to sugar measurements; so I only needed 1/2 cup of Splenda overall. I also used enough flour to make the dough stable without making the cookies taste like only flour. So I used about 2 sifted cups. I also didn't use a spoon, but my hands to mix it to a consistency I liked. I think they came out great :)