Cranberry Spice Tea Cookies

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Delicate spice cookies made with splenda. Perfect for the holidays or anytime. The recipe is from prevention magazine.

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Steps

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Preheat oven to 325.

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Spray cookie sheets with non-stick cooking spray and set aside.

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In a medium bowl , combine the butter , splenda and vanilla.

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With electric mixer , beat on medium until butter is softened.

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Add egg substitute and orange peel , mixing briefly.

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Add the cornmeal , flour , baking powder , cinnamon , and nutmeg.

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Mix on low speed until dough is formed.

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Stir in cranberries until blended evenly , taking care not to overmix.

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Divide the dough in half and roll each into a log about 1-inch in diameter.

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Cover with plastic wrap and freeze approximately 1 hour , allowing dough to chill.

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Remove dough from freezer , unwrap and cut into slices about 1 / 4-inch thick.

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Place 1-inch apart on prepared baking sheet.

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Bake 8-10 minutes or until lightly browed.

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Remove to wire rack to cool.

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Ingredients

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unsalted butter, splenda granular, vanilla extract, liquid egg substitute, orange zest, cornmeal, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, dried cranberries