Cranberry Spice Tea Cookies

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

• Ready In: 1 hr 35 mins
• Serves: 54
• Yields: 4 1/2 dozen

Ingredients

• 3⁄4 cup unsalted butter
• 2⁄3 cup Splenda granular
• 1  tablespoon vanilla extract
• 1⁄4 cup  liquid egg substitute
• 1  tablespoon  grated orange zest
• 1⁄4 cup cornmeal
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 cup dried cranberries

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.