I made these Sugar Free Pistachio shortbread cookies last weekend. very tender and nice

A

angak

Well-known member
from the King Arthur Flour site. Uses Instant Pistachio pudding for color/flavor/tenderness. I halved the recipe and used a small box of sugar free pudding and Splenda for the sugar. Then I pressed the dough out into a narrow rectangle about 1/3 inch high on a parchment lined cookie sheet and baked it. Then just cut the cookies into triangles for the wedges. no flipping necessary(except when eating one, or four). I needed to add a T or so of water to the dough like she suggested if the dough is too stiff.http://www.kingarthurflour.com/blog/2010/02/28/hitting-the-jackpot-pistachio-shortbread/

 
When I made the regular recipe-it was great! Did you add cornstarch as recommended w/the sugarfree?

 
no. I don't think it needs it. they were very "tender". I would leave out the salt though.

I didn't see the cornstarch hint until today. I really don't think it needs it. I used 1/8 cup of Splenda for the half recipe, but I think it could use the whole 1/4 cup. We liked it.

 
You must log in or register to reply here.
Back
Top