Shortbread

[morghon]

I've been wondering for a long time if making shortbread with Splenda would ruin a perfectly good cup of butter. I just made a half batch with Splenda and it turns out my fears were groundless. They still have the great buttery texture and taste almost as good as the real thing. Yay.

Comments

[javagoth]

Oooh! Good to know! Yay!

[morghon]

I was wondering if you might be willing to share the sesame cookie recipe? It sounded extremely yummy! Although, I am planning to give up sugar for the new year, so maybe it would be dangerous.

Sesame Seed Cookies

[javagoth]

1/2 cup butter
1 cup sugar
1 egg
2 tbsp. water
2 tbsp toasted sesame seeds
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground Cardamom
1/4 tsp. ground Cloves

Heat oven to 375 degrees. Mix 1/2 cup butter, sugar, and egg thoroughly. Add 2 tbsp. sesame seeds to sugar mixture. Blend in water (I stirred this in by hand with no issues).

Measure flour by dipping method or by sifting. Stir dry ingredients together. Blend into sugar mixture (again I mixed this by hand with no issues).

Drop dough by teaspoonfuls on an ungreased baking sheet. Flatten with bottom of greased glass dipped in sugar.

Bake about 10 min., or until lightly browned around the edges. It says it makes 4-5 doz cookies - but they have to be pretty small for that - like quarter size or a bit more when flattened. It still makes about 3 dozen 50 cent piece sized cookies. They are light and crispy and I find them really yummy.

Re: Sesame Seed Cookies

[morghon]

Thank you! I may just try these right now. I have to check to see if I have cardamom. I think I have all the rest on hand.

[justbreathe247]

That's good to know! I was going to make some cinnamon toast the other morning with Splenda, but was too chicken. There's nothing like sugar... so why try? LOL Might try that now, though!

I'm getting used to Splenda. I never thought it had much sweetness to it. Think it was all in my head or I was just having TOO MUCH sugar in the first place! ahhaaa