Frosty Snowballs Diabetic

Edible glitter makes a batch of these classic cookies into a colorful rainbow. Look for edible glitter in specialty shops or purchase it through mail-order houses.

• Ready In: 40 mins
• Yields: 3 dozen

Ingredients

• 2⁄3 cup margarine, heart healthy-non hydorgenized
• 1⁄3 cup unsweetened applesauce
• 1⁄3 cup Splenda sugar substitute
• 1  tablespoon water
• 1  teaspoon vanilla
• 2 1⁄4 cups all-purpose flour
• 1  cup  chopped pecans
• 1  cup Splenda sugar substitute (use-Homemade Powdered Sugar With Splenda and Glazes for this)
•  edible glitter (green, pink, and purple) or   colored crystal sugar (green, pink, and purple)

Directions

1. In a large mixing bowl beat margarine and applesauce with an electric mixer on medium to high speed for 30 seconds.
2. Mix the 1/3 cup of Splenda with the 2 1/4 cups flour.
3. Beat 1/4 cup of the flour mixture into the margarine.
4. Add and beat in water and vanilla until combined.
5. Beat in as much of the flour as you can with the mixer.
6. Using a wooden spoon, stir in any remaining flour and the chopped pecans.
7. Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet.
8. Bake in a 325 degree F oven 20 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool completely.
9. In each of three bowls place 1/3 cup of the sifted powdered sugar. Add a different color of edible glitter or colored sugar to each bowl. Gently roll and shake cooled cookies in desired powdered sugar mixture.