Gingerbread Men From Splenda Recipes

GINGERBREAD MEN COOKIES

Steps:

• Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
• Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.

GINGERBREAD COFFEECAKE (SPLENDA)

Steps:

• Preheat oven to 350 degrees.
• Spray an 8-inch round cake pan with nonstick cooking spray.
• Stir flour and lightly measure 1 cup.
• Combine flour, 1/2 cup Splenda, and spices in a large bowl.
• Cut in the margarine using a pastry blender or fork until the mixture resembles small crumbs.
• Measure out 1/2 cup and set aside.
• To the large bowl of flour, add the baking powder, baking soda, buttermilk, molasses, and egg.
• Beat with a spoon or on low speed with a mixer until smooth.
• Spoon into the prepared pan.
• Add the tablespoon of Splenda and teaspoon of cinnamon to the reserved crumb mixture.
• Sprinkle mixture over the top of the cake.
• Bake for 25 minutes or until the center of the cake springs back when touched lightly.