1 c. margarine, softened
1 c. splenda/sugar
1 large egg
1 t. vanilla
3 c. SR flour
Preheat oven to 400 degrees. In large bowl, cream margarine and splenda/sugar. Beat in egg and vanilla. Add flour, 1 c. at a time, mixing well after each addition. Dough will be stiff. Do not chill. Divide into 2 balls. Add flour to keep dough from being too sticky, if needed. Roll dough directly onto cookie sheet, 1/4-1/8" thick. Dip cookie cutters in flour before using. Cut each cookie and pull away excess dough. Reroll scrapes. Bake cookies 10-12 minutes. Let stand 2 minutes before removing with spatula.
*Dipping a cutter in slightly warm oil will give you a cleaner cut.
**Decorate as desired.
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