No-sugar Sugar Cookies

January 28, 2005
¾ cup unsalted butter
¼ cup light butter
1 cup Splenda® granular
1 tablespoon vanilla extract
¼ cup liquid egg substitute
¼ cup water
¾ teaspoon white vinegar
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1 teaspoon baking powder
¼ teaspoon salt

Preheat oven to 350°
Lightly oil a baking sheet and set aside.
Blend butters, Splenda® and vanilla extract in a medium bowl until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, baking powder and salt. Mix using low speed, or by hand, until dough is formed. Do not over mix.
Remove dough from bowl and place on floured work surface. Divide dough in half. Mound each half into circle. Cover with plastic wrap and refrigerate 1 hour allowing dough to chill.
Remove one piece of dough from refrigerator, and roll out on floured work surface to desired thickness about ¼ inch. Cut with cookie cutters. Place cookies on prepared baking sheet. Repeat with remaining dough.
Bake 10-12 minutes, or until lightly browned on back. Cool on wire rack.

Makes: 48 cookies.