Yummy Low Carb Gingersnaps-Diabetic Friendly!!! - cooking recipe

Ingredients

3/4 cup butter
2 cups Splenda sugar substitute
2 eggs, beaten
1/2 cup molasses
2 teaspoons vinegar
3 3/4 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 tablespoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon clove

Preparation

Cream butter, Splenda, molasses and vinegar together until blended.
Beat in eggs.
In separate bowl mix all dry ingredients and blend into butter/sugar mixture.
Will be a very firm dough.
Break off pieces and roll into 3/4 inch balls and place on greased cookie sheet.
Flatten to disk size 1/2 inch thick.
Bake at 350 for 8 minutes only.
They will not darken so don't overbake.
Remove from cookie sheet immediately to prevent further cooking.
Enjoy while still warm!