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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup | unsalted butter, softened | 1/4 | cup, packed | brown sugar, light | 2 | large | eggs, white only | 2 | tablespoons | corn syrup, light | 1 1/2 | teaspoons | Pure vanilla extract | 1/3 | cup | Splenda | 1 | tablespoon | Splenda | 1 1/2 | cups | pastry flour unbleached or whole wheat | 1/2 | teaspoon | baking powder | 1/4 | teaspoon | baking soda | 1 | dash | salt | 1 | teaspoon | cinnamon, ground |
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Steps
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Sequence
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Step
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| | 1 | Spray 2 baking sheets with nonstick cooking spray and preheat oven to 375 degrees F. | | 2 | In a large bowl, beat the butter with an electric mixer until creamy. Beat in the brown sugar, egg whites, corn syrup, vanilla, and 1/3 cup of sugar until smooth. | | 3 | In a separate bowl, mix together the flour, baking powder, baking soda, salt, and 1/2 teaspoon of cinnamon,then add to the butter mixture; mix well. | | 4 | In a small bowl or cup, mix the remaining tablespoon of splenda with the remaining 1/2 teaspoon of cinnamon, mix well, and set aside. | | 5 | Drop the dough by the teaspoonful 2-3 inches apart on the baking sheet, sprinkle evenly with cinnamon sugar mixture. | | 6 | Bake 1 sheet at a time until light brown, about 10 minutes. Remove cookies and cool on a wire rack. |
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