This recipe is one I adapted for my diabetic friends and customers. Even non diabetics love this because the lack of sugar in the dough makes the raisins seem even more sweet and the cookie stays soft!
Mix the dry ingredients on the left hand side in a large bowl.
2
Heat oven to 350 degrees
3
Grease a cookie sheet.
4
Mix the wet ingredients on the left side of the recipe list- Margarine, egg whites, egg, buttermilk and vanilla.
5
Mix the wet ingredients on the right hand side.
6
Drop by rounded spoons onto the sheet and then spread out with the back side of a spoon so that the dough will be about as thick as a standard pencil and as round as 2.5 inches.(it will puff a little as it bakes).
7
Bake for 10-12 minutes or until set and the edges start to brown just a hint- remember because there is no sugar the cookies will not get as brown as normal sugared cookies.
8
Let cool on a rack until just set- about 2 minutes.
9
Move to cooling rack so that the cookies do not continue to cook or dry out because of the heat.
10
Store in an airtight container int he refrigerator for 2 weeks or the counter for 5 days at most. Mold will grow quicker because there is no sugar to retard or slow growth.
Drizzle maple syrup and milk over the butter and mix until blended.
3
Gradually add the splenda or Ideal confectionery mix and blend on high until fluffy and mixed well.
4
Depending on the amount of milk added, you will have a semi- fluffy frosting or a glaze, so plan ahead when you add the milk to the mix.
5
The recipe says this amount will frost 24 cupcakes, but in reality it only frosted 13. I adapted this recipe for glazing the tops of the cookies and it did glaze all 24 cookie tops =)
6
Allow the icing to dry before stacking and make sure to place plastic wrap or parchment paper between the cookie layers.
