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Snickerdoodles I
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Serving Size: 36
1/2 cup butter, softened
3 oz cream cheese, softened
1 sm Jell-O sugar free vanilla pudding
4 tbl Splenda
1 tsp vanilla
1 cup soy protein isolate
3/4 cup chopped nuts or ground
1/4 cup heavy cream
Splenda/cinnamon blend
Preheat oven 350°F-180°C
Grease cookie sheets.
Cream butter and cream cheese until smooth. Add pudding and mix. Add vanilla, Splenda, soy isolate and nuts. Add as much cream as you need to create a soft dough (I used about 1/8 cup).
Roll dough into 36 small balls. Place on a cookie sheet.
Mix Splenda and cinnamon in a dish, dip the bottom of a glass in the mixture, and use to flatten cookies. Dip before flattening each cookie.
Bake 10-12 min. Cool on wire racks.
Variation: Chocolate Nut: use chocolate Pudding mix and add 1 teaspoon chocolate extract. Use plain Splenda, with out cinnamon for topping.
Lemon Pecan: use lemon pudding mix and add 1/2 teaspoon lemon extract.
Per Serving: 55 Calories
1 carb
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