YIELD: About 6 dozen
INGREDIENTS:
- 1 cup butter
- 8 ounces cream cheese
- 1/4 cup plus 1 tablespoon Splenda
- 1 egg
- 2 cups sifted soy powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
INSTRUCTIONS:
- Use an electric mixer to cream the butter and cream cheese together until well blended and soft. Add 1/4 cup Splenda and beat until completely combined. Beat in the egg.
- Sift the soy powder and then sift again with the baking powder to combine and break up any lumps. Add the sifted powders to the mixing bowl and mix until a soft dough forms.
- Chill the dough for several hours in a covered container or wrapped in foil to make it easier to handle.
- Preheat the oven to 375°F. Take small balls of the chilled dough and place them on an ungreased cookie sheet.
- In a small plate or saucer, mix 1 tablespoon of Splenda with cinnamon. Butter the bottom of a flat-bottomed glass, measuring cup, or similar object. Dip the buttered cup in the cinnamon and Splenda mixture, then use it to press the cookies flat.
- Bake for about 9 minutes, checking at 8 minutes to ensure the bottoms are not browning too fast. The cookies are done when the bottoms are just starting to brown.
PER SERVING:
- 1 gram of carbohydrates, a trace of fiber, and 1 gram of protein.
