I need a little help, please!

I am working on changing the best sugar cookie recipe in the world into a splenda cookie recipe and I am not having much luck. This recipe was my Mother's best friend's recipe. Here's the original, and I need ideas to make it splenda-ized...... Granny's Sugar Cookies 1 stick butter or oleo (I use butter cause we NEVER use it otherwise!) 1 cup sugar 1 tsp vanilla flavoring (sometimes I use almond, lemon, orange....) 1 egg 2 cups self-rising flour Cream butter and sugar. Add flavoring and mix. Add egg and mix. Add flour and mix. Roll and cut out cookies, or shape into balls and squish with a fork to flatten. Bake at 350 degress for 8 to 10 minutes. I've tried using 1 cup splenda - YUCK! 1 1/2 cups splend - better, but still not what it ought to be.... do I need to add a little leavening agent even tho the flour is self-rising? With real sugar, these are THE best. simple easy & quick. HELP ME!!! smoochies Arlies

my only thought would be to try a little more than 1 1/2 splenda, and 1 teaspoon baking powder per cup of flour (my mother-in-law's suggestion).

I am having the same trouble with my Blueberry Muffins. I have a wonderful recipe that I get great compliments on and I have tried to substitute Spenda for the sugar and YUCK! I would not have thought that it would have made that much of a difference.... they turned out very "thick" and heavy. I just can't see why it would affect the consistancy and texture like that.... Marci

I would use LESS splenda than sugar. When I sweeten my tea with Splenda, I use about 3/4 c as I would use 1 cup sugar. Email Melissa in Petal, she bakes a lot with splenda she can prob help you out. Love and miss ya! Rhonda P.S. Court resumes on Aug. 7, this should be the end and we should get some answers!

HECK i dont know , but dang those sound good ! Im gonna make a batch of the REAL ones!! haha Since i don't dump !!Ya think they forgot to do something when they done my surgery?