ISO: ISO: does anyone have a T&T cookie recipe made with Splenda. Want to give my DD cookies for Hanukah.

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I've never baked with it, but have heard that you can sub half of the sugar for Splenda

in any baked goods recipe with no problem, but never all of it. Sugar is needed to carmelize/brown the dough. I know you measure it spoon-for-spoon, cup-for-cup.

Does that help at all? What recipe did you have in mind?

 
I made these a few years ago.

These had a good flavor, but tended to break easily. They do contain some brown sugar. I haven't tried them with the Splenda brown sugar.

Peanut Butter Cookies

1 1/2 cups AP flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 cup + 2 Tbs. peanut butter
1/4 cup margarine
2 Tbs. non-fat cream cheese (I used full fat)
3/4 cup splenda Grandular
3 Tbs. brown sugar
1 large egg
2 Tbs. 1% milk (I used fat-free Lactaid milk)
2 tsp. vanilla

Preheat oven to 375 degrees F. Spray cookie sheet with nonstick cooking spray

Whisk flour, baking soda, and baking powder together; set aside. In a medium mixing bowl, with an electric mixer, beat peanut butter, margarine, cream cheese, Splenda and brown sugar until creamy. Add egg, milk and vanilla. Beat well. Stir in flour mixture. Roll 1-Tbs. sized pieces of dough into balls. Place onto cookie sheet and flatten with a fork forming a criss-cross on top of each cookie. Bake for 9 to 10 minutes. Remove from pan and cool on rack. Makes 26 cookies.

 
That is why I asked!! Last passover, I made our favorite strawberry...

shortcake recipe 2 times and could not figure
out what happened until I remembered I was using
Splenda.
I guess I will just try several recipes.

 
I didnt have a specific in mind - just find the one to one ratio

not really true.
I will fool around and then let you all know.

 
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