Cranberry Spice Tea Cookies

READY IN: 1hr 35mins
Recipe by PaulaG

Delicate spice cookies made with Splenda. Perfect for the holidays or anytime. The recipe is from Prevention Magazine.

Top Review by justcallmetoni

I haven't yet decided if these are 4 or 5 stars as I'm somewhat new to cooking diabetic recipes. What I do know was that these were very good. Loved the texture given by the cornmeal and the combination of orange, cinnamon and cranberries. I chopped my fruit a bit to make sure every bite included that wonderful sweet/tart flavor. My cookies didn't brown much or spread but that's likely because of the Splenda. Also, I could taste the Splenda a bit and wonder if a bit more cinnamon & nutmeg, maybe even a bit of ginger, would take care of that. Thanks Paula!

Ingredients Nutrition

Directions

  1. Preheat oven to 325°.
  2. Spray cookie sheets with non-stick cooking spray and set aside.
  3. In a medium bowl, combine the butter, Splenda and vanilla.
  4. With electric mixer, beat on medium until butter is softened.
  5. Add egg substitute and orange peel, mixing briefly.
  6. Add the cornmeal, flour, baking powder, cinnamon, and nutmeg.
  7. Mix on low speed until dough is formed.
  8. Stir in cranberries until blended evenly, taking care not to overmix.
  9. Divide the dough in half and roll each into a log about 1-inch in diameter.
  10. Cover with plastic wrap and freeze approximately 1 hour, allowing dough to chill.
  11. Remove dough from freezer, unwrap and cut into slices about 1/4-inch thick.
  12. Place 1-inch apart on prepared baking sheet.
  13. Bake 8-10 minutes or until lightly browed.
  14. Remove to wire rack to cool.

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