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Directions
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In a medium mixing bowl beat butter at medium speed with an electric mixer until creamy gradually adding in SPLENDA beating well. Add eggs one at a time, mixing well after each addition then stir in vanilla. Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture SPLENDA mixture, beating until blended but do not over mix.Place dough on lightly flowered work surface. Divide dough in half patting each half into a circle and wrapping in saran wrap. Chill cookie dough for one hour. Refrigerate dough for one hour or until firm. After preheating oven to 325 degrees F, remove dough from fridge, and working one portion of dough at a time roll each portion to 1/8 inch thickness on lightly floured work surface. Cut out with favorite cookie cutters, sprinkle with decorative candies or colored sugars if desired and bake in pre-heated oven for 8 to 10 minutes or until edges are lightly browned. Cool slightly then move to wire racks to finish cooling. Enjoy!
When you grow tired of the turkey leftovers over the holidays and decide to have a nice pork roast (fat removed) here is a favorite recipe of mine to compliment the meat that you and your guests will enjoy.
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