WLS friendly christmas cookies

Hi everyone.  I am having a christmas open house and many of my WLS buddies are coming.  I would like to make some christmas cookies that we can all eat.  Does anyone have any good recipes?  I would greatly appreciate it. 
Linda

I asked this question on Recipezaar just yesterday.  I've only tried Splenda for baking in cookies pre-opt. I couldn't tell a difference. I've made peanut butter cookies with Splenda and they were aweful. So bad my dogs wouldn't eat them. If you try this recipe let me know. I've had cookies a couple of years ago made with Splenda and they were ok. Best of luck! Christine (internetnut)

No-Sugar Sugar Cookies


Serves: 48
3/4 cup unsalted butter
1/4 cup light butter
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon vanilla
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder


Preheat oven to 350 degrees F. Lightly oil a cookie sheet and set aside.

Blend together butters, SPLENDA® Granulated Sweetener and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix on low speed, until dough is formed.
Do not overmix.

Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approx. 1 hour, allowing dough to chill.

Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approx. 1/4 inch. Cut with cookie cutters. Place cookies on prepared sheet.

Bake in a preheated 350 degrees F oven 10-12 minutes or until lightly browned on the back. Cool on a wire rack.

Note
Serving Size: 1 cookie

These are always good:

Meringue Kisses

4 egg whites

1/4 tsp. cream of tartar

½ cup Splenda

3/4 tsp. Vanilla.

1 ½ tbs sifted cocoa

Whip egg whites (room temp) in a clean bowl until starting to foam.

Add other ingredients, not cocoa, and continue whipping until they form stiff peaks.

Add sifted cocoa and fold or blend.

Spoon or pipe into "kisses" on a parchment lined baking pan.

Bake in a slow oven, 225 degrees, for about an hour, then turn off the oven and leave them there another hour.

The idea is to dry them out without browning them.

Let them finish drying either in the oven or some other place.

Remove from baking pan with a spatula and store in an airtight container.

Gingerbread Men Serves: 30 Preparation Time: 2 Hours 15 Minutes Cooking Time: 15 Minutes Total Time: 2 Hours 30 Minutes   Ingredients 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice   3/4 cup unsalted butter, room temperature 1 cup SPLENDA® Brown Sugar Blend 1 large egg 1 large egg yolk     Directions 1 Mix together flour, baking soda, salt, ginger, cinnamon and allspice into a medium bowl. Set aside. 2 Cream butter and SPLENDA® Brown Sugar Blend in a large bowl until smooth. Beat in egg and egg yolk. Stir in dry ingredients and mix until dough forms. Shape dough into a disc, wrap, and refrigerate for 2 hours. 3 Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. 4 Roll out dough to 1/4 inch thick on a lightly floured surface. Using a 4-inch cookie cutter, cut dough and place on cookie sheet. 5 Bake for 15 to 18 minutes. Allow cookies to cool for 2 minutes, then remove from pan and let cool completely on rack.   Submitted by: Maker of SPLENDA® Sweetener Products Nutrition Info (per serving) Calories 110 | Calories from Fat 45 | Fat 5g (sat 3g) | Cholesterol 25mg | Sodium 65mg | Carbohydrate 13g | Fiber 0g | Sugar 7g | Protein 1g   Note Serving Size: 1 (4-inch) gingerbread cookie

© McNeil Nutritionals, LLC 2008

Here is a couple recipes from a friend of mine on the site.  I have tried the No bake cookies and my kids loved them.... I did too.  I have even substitued my chocolate protein powder in for the cocoa.

Have fun with your party!

No Bake Cookies
3 c quick oats
2/3 c peanut butter
2 c splenda
*1/4 c sugar (Cindy thinks they are a little bitter if you omit this..so I never tried it without adding it)
1/2 c low fat butter (1 stick)
1/2 c milk (skim)
1/3 c HERSHEY's cocoa (Cindy has tried other brands and they just didn't taste as good)
2 tsp vanilla

Measure out oats & peanut butter & set aside.
Combine splenda, sugar, butter, milk, cocoa, Cook over medium heat, stirring constantly. Bring to a rolling boil then remove from heat. Add oats, peanut butter, and vnilla. Stir quickly and mix well. Immediately drop by heaping tsp onto wzx paper or foil. Cool. Makes 2-4 dozen...depending on size of cookie.
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SF...Flour-less Peanut butter cookies
1 c Splenda
1 c Peanut Butter
1 egg
1 tsp vanilla

Mix well, spoon onto cookie sheet. I smash them down with a fork to give them that 'peanut butter cookie' appearance. Bake in a pre-heated oven at 350 for 15 minutes. Let cool thoroughly on a rack before storing.
Yield: Depends on size of cookie, usually ~12-18 cookies per batch.
For nutritional info, add the values for the PB you used plus that for 1 egg, divide by # of cookies. Mine are usually ~90 calories/cookie...although, I do think that some of the fat from the peanut butter cooks off because you can see the greasiness on the cookie sheet.