[Sca-cooks] Cookie Question (OOP, but close to our hearts)

[chawkswrth at aol.com]

I do have a question for the experts on the list;

We all know it isn't the Holidays without cookies, right? 

But, for those of us who much watch those nasty Carbs/sugars, cookies can be a Bad Thing (waaa)

How well would sugar substitutes work in regular cookie recipes and what would be the equivilent to use?

Would they not interfere with the chemical reaction that takes place between the regular sugar, the butter and the flour to give you the proper cookie texture?

Say, you were to make the usual, standard Shortbread. Can you fully substitute somenthing like Splenda for the Sugar, or will you get an unusual texture? No crispy cookie, just a lump of weird tasting dough....

Helen

Not _that_ willing to experiment with expensive ingredients until she has a bit of a clue....
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