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Butter Cookies
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Serving Size: 24
1 cup butter
8 oz cream cheese
1/4 cup Splenda
1 egg
2 cups sifted soy powder
1/2 tsp baking powder
1 tbl Splenda
1/2 tsp ground cinnamon
Using an electric mixer, cream the butter and cream cheese together until well blended and soft. Add the Splenda, and beat until completely combined. Beat in the egg. Sift the soy powder, then sift again with the baking powder (to combine the baking powder with the soy powder, and break up any lumps in the baking powder.)
Beat in the soy powder, combining very well. This will make a soft dough. Chill it for several hours (you can put it in a covered container, or wrap it in foil) to make it easier to handle.
When the dough is chilled, preheat oven to 375°F-190°C With your hands, make small balls of the dough and place on *ungreased* cookie sheet.
Mix the extra Splenda and the cinnamon on a small plate or saucer. Take a flat bottomed glass, measuring cup, something like that (I used the old scoop from a jar of protein powder), and butter the bottom.
Then dip the buttered cup or glass in the cinnamon and Splenda, and press the cookies flat. Dip it in the cinnamon and Splenda for each cookie, but you won't have to re-butter the bottom. This keeps the cup from sticking to the cookies, and, of course, puts yummy cinnamon/Splenda on each one!
Bake for about 9 minutes, but you might check at 8 to make sure the bottoms aren't browning too fast -- I have nice, double-layer, insulated cookie sheets! The bottoms should be just starting to brown.
Per Serving: 135 Calories; 1g Fat (81.8% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 119mg Sodium.
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