Ingredients for Cranberry Spice Tea Cookies
- 1/2 cup (1 stick) unsalted butter
- 1 cup Splenda granular
- 1 teaspoon vanilla extract
- 1/4 cup liquid egg substitute
- 1 teaspoon orange zest
- 1/2 cup cornmeal
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup dried cranberries
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How to Make Cranberry Spice Tea Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a medium bowl, cream together 1/2 cup (1 stick) softened unsalted butter, 1 cup Splenda (granulated), and 1 teaspoon vanilla extract using an electric mixer on medium speed until light and fluffy.
- Add 1/4 cup egg substitute and 1 teaspoon orange zest. Mix until just combined.
- In a separate bowl, whisk together 1/2 cup cornmeal, 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix.
- Gently fold in 1 cup dried cranberries until evenly distributed.
- Divide the dough in half and shape each half into a 1-inch diameter log.
- Wrap each log in plastic wrap and freeze for at least 1 hour, or until firm.
- Remove dough logs from the freezer and let them sit at room temperature for 5-10 minutes to slightly soften.
- Unwrap the dough and slice into 1/4-inch thick rounds.
- Place cookies 1-inch apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Remove cookies from the oven and let them cool on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
8g
Carbs
1g
