3/4 cup unsalted butter, room temperature
1/4 cup light butter, room temperature
1 cup SPLENDA Granular
1 tablespoon vanilla extract
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1-1/2 cups all purpose flour
1-1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1/3 cup low sugar or no sugar raspberry jam
3 ounces sugar-free chocolate, melted
Blend together butters, SPLENDA Granular and vanilla in a medium sized mixing bowl. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix with electric mixer on low speed (or by hand) until dough is formed. Do not over-mix.
Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle. Cover with plastic wrap and refrigerate at least 1 hour, allowing dough to chill.
Preheat oven to 350 degrees. Lightly oil a baking pan or cookie sheet. Set aside.
Remove dough from refrigerator and roll out on a floured work surface to approx. 1/8 inch thick. Cut with large heart shaped cookie cutters. Cut small heart shapes out of the center of half of the cookies (these will be the tops of the finished cookies). Place cookies on a lightly oiled cookie sheet.
Bake in preheated 350 degrees oven 8-10 minutes or until lightly browned on the bottom. Cool on a wire rack.
Lightly drizzle melted chocolate over cookies with the heart cut-outs. Spread 2 tsp. raspberry jam on the remaining cookies. Place the cookies with the heart shaped cut-outs on top of the cookies spread with raspberry jam.
Makes approximately 16 large No Sugar Sugar Cookies and 18 smaller cookies or 4 doz. standard sized cookies
Nutritional Information per serving (2 standard sized cookies/serving):
Total Calories: 120
Calories from Fat: 60
Total Fat: 7g
Saturated Fat: 4g
Total Carbohydrate: 12g
Dietary Fiber: 0g
Exchanges Per Serving: 1 Carbohydrate and 1 Fat