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1 cup granular splenda
1/4 cup other sweetner of choice
5 drops liquid splenda
1/2 cup transfat free crisco
4 oz. softened cream cheese
1/4 cup vanilla devinci's sf syrup
1 teas. vanilla
1/2 cup half & half
2 1/2 cup bake mix of choice (I used Minicarb, but you can use whatever you like, even I think carbquik and almond flour would work)
1/2 tbls. baking soda
1 1/2 teas. baking powder.
Sugarfree jelly of choice (I used rasberry and strawberry)
How To Prepare:
Sift together the bake mix, baking soda and baking powder.
In big bowl, cream together the splenda, crisco and cream cheese.
Add the Devinci's, other sweetner, liquid splenda, vanilla, egg, and half and half.
When well mixed add the sifted bake mix combo.
Mix on low/medium speed until a soft dough forms.
Roll out on parchment paper about 1/4" thick. Cut bottoms and place on parchment lined cookie sheet.
Put a 1 teas. of sugar free jelly on cookie bottoms.
Cut tops and use something to put a small whole in tops in the middle of the cookie.
Add tops to bottoms and press down slightly to seal and spead the jelly, if needed.
Bake in 350 degree oven for 10 minutes, or until just slightly golden brown.
Remove to cooling rack and cool completely.
Makes 40 mini tarts (cookies)
I sprinkled a little more gran. splenda on the cookie when they came right out of the oven, like powdered sugar.
I use sweetone and liquid splenda to make the dough sweeter. I think you could use more splenda if you like, or just fool around with other sweetners until the dough tastes sweet enough for you
Number of Servings:
Carbs per serving - include all nutritional information if known: