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

[Susan Fox]

People who have problems with sucrose, also usually have problems with 
other carbohydrates so I have long since given up trying to make 
substitutions in flour-based treats.

On the other hand... meringues can be executed using powdered sucrolose, 
I have tasted some very nice ones.  I don't have a recipe handy, but 
google with the keywords "recipe splenda meringue" and I'm sure 
something useful will pop right up.

There is sugar-free chocolate around that is quite palatable and works 
just fine in candy molds and for almond bark.  The only caveat here is 
the laxative effects of sorbitol and similar compounds. 

Selene

chawkswrth at aol.com wrote:
> 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....