You could try and use Splenda instead of real sugar!!
I tried the "no fail" recipe using splenda the other day...it says to measure the same as real sugar...I threw the dough away it was so crumbly. Of course I may have done something wrong on my own but I don't think so-pretty expensive waste of time.
I tried the Splenda in the no fail recipe also. My dough was crumbly, but I used my hands and smooshed it all together and I was able to roll it out and use cookie cutters. When they were done my 16 yo didn't know they were sugar free! I also used the Splenda and cornstarch to make powdered sugar for the icing and it came out pretty well also. Didn't taste quite as well, but I think it will be ok.
Taresa
I made the No Fail Cookies last night with Splenda and did as Taresa and was able to roll it out and use the cookie cutters too. The cookies came out fine. I've been using Splenda to do all my baking (hubby is diabetic) and nobody has been able to taste the difference - and it hasn't affected my hubby's blood sugar levels at all.
Now I need to find a good sugar free or low sugar icing.
Butrcup, Oops! I forgot to mention that when I use Splenda I use only half the amount that I would if it were real sugar. 1/2 cup Splenda = 1 cup sugar and it is just as sweet. I noticed in your post that you mentioned "it says to measure the same as sugar..." Perhaps you used 1 cup Splenda for 1 cup sugar? that may be why your dough came out so crumbly?
Butrcup~ I use "Splenda Sugar Blend for Baking" its a mix of Splenda brand sweetner and sugar, not the regular sweetner one uses for coffee etc.
I see we are both from southerner CA. What county are you in?
I asked about the No Fail sugar cookies using Splenda. MSOL replied back that she uses 1/2 splenda and 1/2 sugar free pudding mix. I haven't tried them yet. I am hoping tomorrow.
Can you write the recipe here exactly as it goes? It sounds REALLY good.
Thanks.
from "Diabetic Candy, Cookie & Dessert Cookbook"
Powdered Sugar Replacement
2 Cups nonfat dry milk powder
2 Cups cornstarch
1 Cup granulated sugar replacement
combine all ingredients in food processor or blender. Whip until well blended and powdered
it then gets used in :
Decorative Frosting
1/4 cup solid shortening
1/2 tsp clear vanila extract
3/4 cup Powdered sugar replacement
1 Tbs milk
Cream together shortening and vanilla intul light and fluffy. Stir in powdered sugar replacement and milk until mixture is well blended. If frosting is too stiff, add a few drops of milk.
Another from the same book:
Butter Frosting
2 cups skimmed milk
5 Tbs flour
1/3 cup butter
1/3 cup granulated sugar replacement
1 Tbs vanilla
1 egg white, beaten stiff
Combine milk and flour in saucepan. Cook and stir over low heat until a thick sauce results. Cool completely. Combine butter, sugar replacement and vanilla in mixing bowl, beating until fluffy. Add sauce mixture and beat until consistency of whipped cream. Fold in stiffly beaten egg white.
Thank you very much!
Will the frosting crust for cookies so I can wrapped them or stack on top of each other?
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