Cranberry Spice Tea Cookies

“Delicate spice cookies made with Splenda. Perfect for the holidays or anytime. The recipe is from Prevention Magazine.”
READY IN:
1hr 35mins
SERVES:
54
YIELD:
4 1/2 dozen
UNITS:
US

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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