Sugar-free gelatin gives these cute cookies their sweetness. You can alter the gelatin flavor and color to your liking.
—BETTY BINDER WILLIAMSTOWN, MI
PREP: 20 MIN. • BAKE: 10 MIN./BATCH • MAKES: 1 1/2 DOZEN
1/4 cup shortening
1/4 cup butter, softened
1/3 cup sugar blend
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon sugar-free raspberry gelatin
1. In a small bowl, beat the shortening, butter and sugar until well blended. Beat in egg and vanilla. Combine the flour, baking powder and baking soda; gradually add to butter mixture and mix well.
2. Shape into 1-in. balls; dip tops in gelatin. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 8-10 minutes or until edges are golden brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
NOTE This recipe was tested with Splenda sugar blend.