cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies
an with parchment paper. Combine cookie crumbs with the vegan butter
Mix flour with baking powder.
Cream egg, butter and gelatin, beating well.
Add vanilla.
Gradually add flour mixture, blending well.
Roll out cookie dough; cut into shapes or put through a cookie press.
Bake on ungreased cookie sheet at 400\u00b0 for 8 minutes, or until edges are brown.
Makes about 5 dozen cookies.
Prepare Cookie Dough.
Heat oven to 350\u00b0.
In small mixer bowl, on medium speed of electric mixer, beat cream cheese and sugar until smooth.
Blend in sour cream, egg and vanilla.
Pour into crust.
ee the following link for: Sugar-Free Cookie Dough Dip.
Sweetener Notes
tter, granulated and light brown sugar, the baking soda and salt
et aside.
Make Cookie dough. Whisk flour, salt, baking soda
Beat together egg substitutes, sugar, and vanilla well.
Add
Mix crumbs, 2 tablespoons sugar and butter; press firmly over the bottom and 1/2 inch up sides of a 9-inch cheesecake pan with removable rim.
Bake at 350\u00b0 until slightly darker, about 8 minutes.
Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
Top with sugar free Cool Whip.
Mix flour with baking powder.
Cream butter and gelatin, beating well.
Beat in egg and vanilla.
Gradually add flour mixture, blending well.
Roll out cookie dough and cut out shapes or force dough through a cookie press onto a ungreased cookie sheet.
Bake at 400\u00b0 about 8 minutes or until edges are golden brown.
Makes 60 cookies.
Preheat oven to 350\u00b0.
Divide cookie dough in half; press half of dough into an 8x8 pan or pie plate.
Cream the cream cheese and sugar until smooth.
Add egg and vanilla; beat until smooth. Pour over cookie dough.
Put remaining cookie dough on top of cheesecake mixture in small chunks.
Bake at 350\u00b0 for 35-40 minute or until set.
You may double this recipe and use a 13x9 pan.
Cool 1 hour and refrigerate. Cut into small squares.
owl break cookie dough into small pieces and sprinkle the cookie dough evenly over
Mix flour with baking powder.
Cream butter and gelatin, beating well.
Beat in egg and vanilla.
Gradually add flour mixture, blending well.
Roll out cookie dough and cut out shapes or force dough through a cookie press onto an ungreased baking sheet.
Bake at 400\u00b0 about 8 minutes or until edges fare golden brown.
Yields 60 cookies.
Serving size is 3 cookies.
rumbs, 1/2 cup white sugar, 1/2 cup melted butter
rust is cooling, prepare the cookie dough. In the bowl of a
he chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter
Make the Cookie Dough:
In a small bowl,
Mix flour and baking powder.
Cream margarine and gelatin. Beat well.
Beat in egg and vanilla.
Gradually add flour mixture, blending well.
Roll out cookie dough and cut.
Put on ungreased cookie sheet.
Bake at 400\u00b0 about 8 minutes.
icotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to