Best Fruity Cookies With Sugar Substitute Recipes

FRUITY COOKIES WITH SUGAR SUBSTITUTE

Steps:

• Heat oven to 400°F.
• Mix dry gelatin mix, flour and baking powder. Beat margarine in large bowl with mixer until creamy. Add granulated sugar substitute; beat until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, beating well after each addition.
• Shape dough into 36 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten with bottom of clean glass.
• Bake 6 to 8 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Melt chocolate as directed on package; drizzle over cookies. Let stand until glaze is firm.

FRUITY NO-BAKE COOKIES

Steps:

• Place cereal in a food processor; process until finely crushed. Add cream cheese; process until blended. Shape into 1-in. balls. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten to 1/4-in. thickness; re-dip glass in sugar as needed. Freeze 30 minutes or until firm., In a microwave, melt candy coating and shortening; stir until smooth. If desired, stir in lemon extract. Dip cookies in coating mixture; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, immediately decorate with sprinkles. Store between layers of waxed paper in an airtight container in the refrigerator.

FRUIT COOKIES

Steps:

• Preheat oven to 170C/ gas mark 4.
• Sprinkle a very light dusting of flour onto the baking tray
• Beat the margarine and sugar together until fluffy. Stir in the flour and chopped dried fruit to make a soft dough.
• Turn out the dough onto a lightly floured work surface and divided the mixture in to 10-12 even sized balls
• Place them apart on the baking tray and flatten well with the back of the tablespoon.
• Cook for 12-15mins until evenly browned.
• Let cool a little before removing from the tray and placing to cool on the wire wrack.

BETTER THAN FRUITCAKE COOKIES

Steps:

• In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
• Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture
• Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour.
• Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.
• Bake 10 to 13 minutes in the preheated oven, or until golden brown.