Im shocked 
Im stunned OMG I cant believe how well they baked up . They held their shape and I used margarine so if it didnt work I wouldnt lose a whole pound of butter . I cant wait to make them with real sugar and butter . I will use this recipe from now on . And they taste pretty good too .
Wow, I am shocked as well that they baked up with Splenda so well! Is there the aftertaste that Slenda sometimes leaves behind? If you have never made them with real butter and real sugar, you are in for a treat! These are the only cookies I will make after finding the recipe here!
Yes, there is an after-taste. But, I'm hoping that once they are cooled down, you won't be able to notice it as much. I'm making them in the Linzer cookie style and they're gonna have sugar-free raspberry jam in them so I hope that'll help cover that after-taste.
Is it the same recipe, but you switched out the sugar for splenda?
I think I remember a while back someone doing this and adding in a box of sugar free vanilla pudding to the recipe too. I think it helped with the after taste.
I've acutally baked with Equal before, and while the texture was a little off, the sweetness was there. I altered other recipes. I wanted to try the NFSC, but thought that it might turn out too dry/buttery/etc.
I use Equal spoonful:
http://www.equal.com/products/product_detail/spoonful.html
they do, however, suggest you add equal after removing from heat...maybe add a little more or expect the final product to be less sweet...
Quote by @%username% on %date%
%body%