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

[Johnna Holloway]

Splenda at least has a website that addresses some of the questions.
http://www.splenda.com/index.jhtml
On the whole the situation of substituting Splenda for sugar seems to 
yield mixed results.
Some are quite pleased; others less so with the results.

Johnnae

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
>
>