I bought a bag of "Ideal" no calorie sweetener recently to try it. It is mostly Xylitol and holds up to baking. This recipe was on the bag. Alice made these cookies for her dad who has type 2 diabetes. They were pretty tasty.

Servings: 32

Ingredients:
1 c Idealî No Calorie Sweetener
1/2 c (1 stick) unsalted butter, softened
1 large egg
1 tsp vanilla
1 1/2 c flour
1 tsp baking powder
1/4 tsp salt

Directions:

1. In a mixing bowl, cream together Idealî and butter; beat in egg and vanilla.
2. Sift together flour, baking powder and salt; add to butter mixture.
3. Blend well until ball is formed; cover dough and refrigerate 2 hours.
4. Temper dough until soft enough to roll; roll out in between two pieces of parchment paper to 1/8" thickness.
5. Cut into desired shape; set cookies on lightly greased cookie sheets.
6. Bake at 350ð F for 8-10 minutes or until edges are lightly browned.
7. Cool slightly on pans, then remove to racks to cool completely.

Baking tip

A dusting of flour while rolling will reduce sticking. Sprinkle top of cookies with Idealî before cooking. Can add ý teaspoon lemon zest for a twist to this recipe, or can be iced or frosted.

The site has other recipes.

Here is a link that might be useful: Sugar free sugar cookies.

I only have one, I used to make them for Dad. It was the "1 of each" peanut butter cookie recipe:

Peanut Butter Cookies

1 cup peanut butter
I egg
1 cup brown sugar Splenda

Mix all ingredients. Drop dough by tablespoons onto greased cookie sheet or parchment paper. Flatten cookies with a fork, criss cross fashion. Bake at 350 for 12-15 minutes, or until cookies are slightly browned on the bottom.

Makes 12 cookies

These do not rise because there is no leavening, so don't flatten them too flat, about 1/4 inch or thicker.

Annie

In any recipe, you can substitute Splenda brown sugar mix or Splenda Baking mix for the sugar. This is because these two mixes are half sugar, and that is enough that the structural role the sugar plays in the recipe is not affected. But that also means that the cookies are half sugar, and not as good for a diabetic. (like me). In a recipe where the sugar is more than just flavoring, it combines with the butter and eggs to form a stable structure. The sugar crystals make the framework that keeps the other ingredients lifted. So when a cake rises, it stays risen. When you use splenda in a recipe where sugar is needed for the structure, then the structure is not stable and the cake or cookie deflates to a dense pancake. So you have to look for a recipe where the sugar isn't really needed for structure. Most cakes won't work with splenda alone, but there are a few exceptions: look for other ingredients to give structure - like zucchini bread, or carrot cake. Veggies have fiber and give structure. In a cookie, you look for one that doesn't spread or rise very much. Like shortbread. Spritz cookies also work well. or Peanut butter, because the nuts have some structure (so chunky would be better). Cream cheese is also a good structure giving ingredient. this means that polish Kolacky is a good sugar free candidate. What doesn't work well are any kind of drop cookie like chocolate chip cookies.

Also, commercially bought sugar-free chocolate bars can be used to make chocolate covered things. Like pretzels. Or to drizzel over your shortcake or other cookies. And sugar free jams are commercially available, so Thumb Print cookies are good too. And Oatmeal bars with raspberry jam. Etc.

This way you can use your own favorite family recipes but make them sugar free.

Hope this helps eveyone adapt their recipes to sugar free!

Susan