Splenda Sugar Cookies. Mix on low speed, until dough is formed. Blend together butters, splenda® granulated and vanilla in a medium mixing bowl until butter is softened.

There are approximately 2 calories per teaspoon (compared to 15 calories per teaspoon of sugar!), so when utilizing in baked goods be sure to add 97 calories per cup of splenda if you are concerned with accurate nutrition info. Mix butter and splenda brown sugar blend in a large bowl. If you are using splenda stevia sweetener jar, use half the amount of sugar instead of the other half.

Cookies And Cream Pudding Shots. In a large bowl, beat together the pudding mixes and milk until thickened, about 3 minutes. Add the crushed cookies to the top, and viola!, you have your own worm farm!

The ingredient list now reflects the servings specified. Using a rubber spatula, fold in the whipped topping until incorporated and no streaks remain. Pudding doesn’t have to be boring!

Polish Bow Tie Cookies. Make a slit in the center of each strip of dough, then pull one end through the slit to. Drain, cool, then sprinkle with confectioners' sugar.

You have what, to a little kid in the 1970s in elizabeth nj, was heaven. Then, add flour slowly enough to produce a noodle like dough. Raspberry bow tie cookies {aka polish kolaczki cookies} you'll want to add these raspberry bow tie cookies to your christmas baking list.

Pink Mexican Cookies. Mix until combined (do not over mix). Using the large end of a melon scoop, scoop out balls of each individual color.

2 cups all purpose flour. On a flat and floured surface, roll each color into a log shape, about 12 inches long. Fold in the chocolate chunks.

Apricot Filled Cookies. Empty dough onto counter, keep adding flour a little at a time and work the dough until it is easy to shape. Fold circles in half and press with fork to seal.

Mash or process until smooth and let cool. Fold circles in half and press with fork to seal. Preheat your oven to 350°f.