These melt-in-your-mouth cookies are a wonderful treat, even for those not watching their sugar intake. It's fun to try various flavors of gelatin.—Becky Jones, Akron, Ohio
Sugarless Heart Cookies
Sugarless Heart Cookies
Prep Time
15 min
Cook Time
10 min
Yield
about 3 dozen
Ingredients
- 3/4 cup butter, softened
- 1 package (.3 ounce) sugar-free raspberry gelatin
- 1/4 cup egg substitute
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
Directions
- In a small bowl, cream butter and gelatin until light and fluffy. Beat in egg substitute and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 6-8 minutes or until set and bottoms are light brown. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 59 calories, 4g fat (2g saturated fat), 0 cholesterol, 49mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein.
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