Okay, so yesterday I got a request for some sugar free cookies for a diabetic fundraiser. At first I was a little wary because I've actually NEVER made any desserts sugar free. (Imagine that, as a dessert maker!) ; ) But, I always have sugar substitute on hand for my coffee, and I vaguely recalled that "all" you have to do is replace the sugar, matching the measurements.
Boy was I wrong!
I really wish that I had taken some pictures, but I was too irritated to even consider it. The cookies ended up super dry and they didn't flatten out at all. Now I will admit, looking at the bag afterwards, it does say to cook cookies for 3-5 minutes LESS than the recipe calls for. I missed that, which probably is the reason they were so dry. However, it doesn't say anything about flattening the cookies out ahead of time. They literally ended up staying in the same ball shape when I put them into the oven. Two batch of cookies dumped - not to mention 3 cups of sweetener wasted....and that stuff isn't the cheapest.
So, I spent at least an hour tonight looking up some new diabetic/sugar free cookies recipes. And ya know what - there really isn't much out there. At least not too many with good reviews. I found some decent looking ones on eHow.com. (With actual videos that show that you need to press out the cookies -- they WON'T flatten out on their own.)
Now here I am - I'm not wasting anymore time or energy tonight. I'm leaving my kitchen a mess and I'll deal with it all in the morning! ***Crossing my fingers they turn out AND taste good!***
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