Sugarless Heart Cookies

Total Time Prep: 15 min. + chilling Bake: 10 min./batch
Yield about 3 dozen
Test Kitchen Approved
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

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

  1. 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.
  2. 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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