Daisy Hagaman sent in two recipes for Nancy Tutterow of Mocksville.
Tutterow had asked for some cookie recipes made with artificial sweeteners so she could make them for a diabetic family member.
The recipe for spice cookies, which originally came from the makers of Splenda, uses Splenda sweetener in place of sugar, but it contains a modest amount of molasses. Her no-bake peanut-butter cookies, from a recipe similar to one that appeared in Diabetic magazine in July-August 2009, are made with Splenda or another sweetener in combination with brown sugar.
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Crispy, No-Bake Peanut-Butter Oat Cookies
Makes 24 cookies
½ cup dark brown sugar (not packed)
½ cup sugar substitute (such as Splenda)
2 tablespoons margarine
¼ cup low-fat (1 percent) milk
6 tablespoons peanut butter
¾ teaspoon vanilla extract
1 cup old-fashioned oats
1 cup crisp rice cereal
1. Heat small saucepan over medium-high heat. Whisk together brown sugar, sugar substitute, margarine, milk and peanut butter in the pan. Boil for 1 minute.
2. Remove pan from heat and stir in vanilla and oats. Let sit 1 minute, then stir in cereal.
3. Line a baking sheet with parchment paper. Drop full tablespoons of dough onto baking sheet. Refrigerate at least 20 minutes until firm.
Splenda and Spice Cookies
Makes 16 cookies
6 tablespoons vegetable shortening
6 tablespoons margarine
1 cup Splenda granular
1 egg
¼ cup molasses
2 cups all-purpose flour, sifted
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¾ teaspoon ground ginger
1. Mix together shortening, margarine, Splenda, egg and molasses.
2. Sift flour with cinnamon, cloves and ginger. Add to shortening mixture and stir to form dough. Wrap in plastic wrap and chill in refrigerator until firm, about 2 hours.
3. Heat oven to 350 degrees. Shape dough in balls using about 1 heaping teaspoon each. Space apart on greased cookie sheet, pressing gently with a fork to make crisscross pattern.
4. Bake in center of oven for 10 to 12 minutes. Do not overbake. Cookies will look chewy but will become crisp after they cool. Cool on wire rack.
Recipe from Splenda
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