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Sugar Free Butter Cookies
Ingredients:
3 1/2 cups all-purpose flour
3/4 tsp. salt
3 1/2 sticks unsalted butter, softened
1 1/4 cups sifted Splenda
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Directions
1. Sift together the flour and salt into a bowl.
2. Add the butter to the bowl of a standing mixer and mix on medium-high until light and fluffy.
3. Add the Splenda and eggs one at a time until combined.
4. Add vanilla and cinnamon and reduce the speed to low and gradually add the flour to the mixture.
5. Mix until batter looks well mixed and smooth.
6. Sprinkle a cutting board with flour and place dough, cutting into quarters.
7. Flatten and wrap with plastic wrap.
8. Chill in the refrigerator for about 2 1/2 hours.
9. Preheat oven to 350 degrees F.
10. With a rolling pin covered in flour, roll out each piece of quartered dough on a floured work surface to 1/4 to 1/8-inch thick.
11. Use desired cookie cutters to cut out the cookies and transfer to a baking sheet lined with parchment paper and space cookies about 1 1/2-inches apart.
12. Bake sugar free butter cookies until they are golden brown, usually about 8 minutes.
13. When done, use a spatula to transfer cookies to a wire rack to cool.
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