Ingredients

• 3/4 cup unsalted butter
• 1/4 cup light butter
• 1 cup Splenda No Calorie Sweetener, Granulated
• 1 tablespoon vanilla
• 1/4 cup egg substitute
• 1/4 cup water
• 3/4 teaspoon vinegar (white or cider)
• 1-1/2 cups all-purpose flour
• 1-1/2 cups cake flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F. Lightly oil a cookie sheet and set aside.
2. Blend together butters, Splenda Granulated Sweetener and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix.
3. Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approx. 1 hour, allowing dough to chill.
4. Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approx. 1/4 inch. Cut with cookie cutters. Place cookies on prepared sheet.
5. Bake in a preheated 350 degrees F oven 10-12 minutes or until lightly browned on the back. Cool on a wire rack. Note: If you want to ice these cookies, use this sugar-free glaze recipe.

Ingredients

• 2/3 cup Splenda No Calorie Sweetener, Granulated
• 3/4 cup sugar
• 2/3 cup unsalted butter
• 1/3 cup molasses*
• 2 tablespoons canola oil
• 1/4 cup egg substitute
• 3 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 8 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 2 teaspoons cinnamon*Use Robust Molasses for a more robust molasses flavor.**Cookie Dough can also be rolled out and cut into circles or shapes.

Directions

1. Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
2. Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
3. Preheat oven to 350 degrees F. Lightly oil cookie sheets.
4. Slice cookies approx. 1/4 inch thick. ** Place on prepared sheets.
5. Bake 10-12 minutes or until bottoms are lightly browned.

Ingredients

• 1/2 cup chopped hazelnuts
• 1/2 cup canola oil
• 2/3 cup Splenda No Calorie Sweetener, Granulated
• 3 tablespoons white granulated sugar
• 2 eggs
• 3 tablespoons sugar free hazelnut syrup
• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup nonfat dry milk
• 2 tablespoons Mini Chocolate Chips, melted (optional)

Directions

1. Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2. Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.
3. Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.
4. Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.
5. Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.
6. Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.
7. Bake in a preheated 350 degrees F oven for 20-25 minutes.
8. Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.
9. If desired, lay slices on their sides and drizzle with melted chocolate chips. You can also use this Sugar-Free Glaze Recipe.
10. Store in airtight containers. Cookies will stay fresh up to 5 days.

Ingredients

• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 1/3 cup Splenda Sugar Blend for Baking
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract or grated peel of 1 orange
• 3 cups quick or old-fashioned oats
• 1 2/3 cups (11-ounce package)
• Nestle Toll House Butter-scotch Flavored Morsels

Directions

1. Preheat oven to 375F.
2. Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugar blend, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
3. Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Ingredients

• 1 cup unsalted butter
• 1/2 cup Splenda No Calorie Sweetener, Granulated
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 6 tablespoons Dutch cocoa powder
• 1 3/4 cups flour
• 2 tablespoons flour

Directions

1. Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
2. Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
3. Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
4. Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 3/4 cup unsalted butter, room temperature
• 1 cup Splenda Brown Sugar Blend
• 1 large egg
• 1 large egg yolk

Directions

1. Mix together flour, baking soda, salt, ginger, cinnamon and allspice into a medium bowl. Set aside.
2. Cream butter and Splenda Brown Sugar Blend in a large bowl until smooth. Beat in egg and egg yolk. Stir in dry ingredients and mix until dough forms. Shape dough into a disc, wrap, and refrigerate for 2 hours.
3. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
4. Roll out dough to 1/4 inch thick on a lightly floured surface. Using a 4-inch cookie cutter, cut dough and place on cookie sheet.
5. Bake for 15 to 18 minutes. Allow cookies to cool for 2 minutes, then remove from pan and let cool completely on rack.If you want to decorate with icing, use this sugarfree glaze recipe.