Close
Ingredients
| unsalted butter: 3/4 cup |
| Splenda: 2/3 cup |
| vanilla extract: 1 Tbl |
| egg substitute: 1/4 cup |
| orange zest: 1 Tbl |
| cornmeal: 1/4 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| dried sweetened cranberries: 1/2 cup |
Cranberry Spice Tea Cookies
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
75 min -
Servings
4 serving(s)
Tags
- Preheat oven to 325°.
- Spray cookie sheets with non-stick cooking spray and set aside.
- In a medium bowl, combine the butter, Splenda and vanilla.
- With electric mixer, beat on medium until butter is softened.
- Add egg substitute and orange peel, mixing briefly.
- Add the cornmeal, flour, baking powder, cinnamon, and nutmeg.
- Mix on low speed until dough is formed.
- Stir in cranberries until blended evenly, taking care not to overmix.
- Divide the dough in half and roll each into a log about 1-inch in diameter.
- Cover with plastic wrap and freeze approximately 1 hour, allowing dough to chill.
- Remove dough from freezer, unwrap and cut into slices about 1/4-inch thick.
- Place 1-inch apart on prepared baking sheet.
- Bake 8-10 minutes or until lightly browed.
- Remove to wire rack to cool.