Now of days, it seems like everyone is watching their sugar, and for good reasons. Today I'm going to share a simple cookie recipe, that I used in my bakery. It calls for Splenda brown sugar. If you don't have Splenda brown sugar, then you can use Splenda sugar. I've done that before and the only difference is the cookie is not as dark. My father in law really likes these cookies. He likes them baked till they are dark. So he can really taste the toasted sesame seeds. It's more of a crunchy cookie then a soft. Well, take a look at the recipe and have fun with it. There are a lot of possibilities to add to this cookie too.
Ingredients:
1/2 cup unsalted butter, softened or room temp(1 stick)
3/4 cup splenda brown sugar (or just splenda)
1/2 tsp salt
1/4 tsp baking soda
1 tsp vanilla
1 large egg
1 cup all purpose flour
1 cup sesame seeds
Preheat oven to 350 degrees. In a large mixing bowl (I used my counter top mixer) combine butter, sugar, salt, baking soda, vanilla and egg until creamy. Add flour and mix until smooth. Then add sesame seeds.
Next, line baking sheets with parchment paper(or use cooking spray ). Place cookie dough on sheets with small ice cream scoop (mini size not standard scoop) or by teaspoon. Place in oven and bake for 12-15 minutes. Depending on how you like your cookie. If you want a more crunchy toasted sesame seed, then you will bake for at least another 10 minutes. For a more soft cookie, you want to bake for less time. You just have to check, because every oven is different. When done, remove from oven and let cool.
Now you can plate or package your cookies and Enjoy!
These cookies have 4 grams of sugar per serving which is two cookies (mini size).
Not bad for a some what sugar free cookie.
Remember, have fun and make it yours!
And that's the "DISH" for today!
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