Low Sugar Crescent Cookies
These traditional cookies are low in sugar when made with Splenda or another sugar substitute.
Servings: 36 cookies
Calories: 114kcal
Ingredients
- ½ lbs butter2 cups flour sifted2 cups chopped ground pecans5 tablespoons sugar substitute2 teaspoon vanilla¼ teaspoon salt1 tablespoon waterExtra Powdered Splenda to coat
Instructions
- Preheat oven to 350 degrees F.
- Cream together butter and sugar substitute
- Add vanilla and salt to butter mixture, blend well.
- Beat in flour in 3-4 batches.
- Mix in water and pecans.
- Take about 1 tablespoon of cookie dough and roll into a ball or crescent shape. (if shaping into a ball press the double flat with the back of a fork)
- Place cookies onto an ungreased cookie sheet.
- Place cookies into the oven and bake for about 20 minutes, or until the cookies are slightly brown on the edges.
- Roll each cookie into powdered sugar substitute while still warm.
- Place cookies onto a cooling rack and cool completely.
Notes
To make a sugar substitute the consistency of confectioners sugar blend in a food processor or use Swerve Confectioners Sweetener.
Nutrition
Serving: 1cookie | Calories: 114kcal | Carbohydrates: 7.5g | Protein: 1.4g | Fat: 9.2g | Saturated Fat: 3.6g | Polyunsaturated Fat: 5.1g | Trans Fat: 0.2g | Cholesterol: 13.6mg | Sodium: 56.9mg | Fiber: 1.2g | Sugar: 2.1g