Wednesday, June 27, 2012

SUMMER SNOWBALL COOKIES

1/2 cup butter, softened
1/2 cup Splenda Granulated*
1/4 cup granulated sugar
2 cups biscuit-type baking mix
1/2 cup chopped pecans
1/2 tsp almond extract
powdered sugar for rolling

Blend butter, Splenda, and sugar together until creamy; stir in baking mix, pecans, and extract.

Using level teaspoonsful of dough, shape mixture into balls.  Place balls on an ungreased baking sheet and bake 10 to 12 minutes or until lightly browned at 375 degrees.  Allow to cool slightly on baking sheet then remove and roll in powdered sugar while still warm.

*May substitute granulated sugar

Yield: 72 cookies

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