I guarantee you will absolutely LOVE these cookies. Everyone I've served them to asks for the recipe. Bet they don't last a day at your house....they didn't in mine. I've tried it with butter and margarine. Butter is sooooo much better. Trust me. I originally found this on the Splenda site. Good thing I saved it, it's not there any longer for some reason.

Ingredients

20 serv.

all-purpose flour↗1 1⁄4 cups
Splenda sugar substitute↗3⁄4 cup
rice flour↗1⁄4 cup
butter↗1 cup

Step-by-step instructions

1
Preheat oven to 350*.
2
Mix together flour, Splenda and rice flour.
3
Beat butter until smooth. Gradually add dry ingredients, beating until smooth.
4
Press into a 8" square pan. Bake for 35 minutes or until golden around the edges.
5
Score with a sharp knife into 20 pieces. Allow to cool.
6
Store in the fridge -- if there are any left.

Source: food.com

Original recipe ↗

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