Per cookie
ORIGINAL RECIPE: 4 carbs, 3 fat, 46 calories
AMENDED RECIPE (BELOW): 2.7 carbs, 3 fat, 40 calories

Ingredients

1-1/2 cups (3 sticks) butter
1/4 cup Splenda blend for baking (instead of 1/2 c sugar), +2 tbsp!
1/4 cup powdered sugar (kept this the same)
1 egg yolk
1 teaspoon vanilla
1/8 teaspoon almond extract
2-1/2 cups whole wheat flour
1/4 teaspoon salt

YIELDS 7-8 dozen (depends on the design plate).


Preparation

1) Preheat oven to 350°F. Beat melted butter, Splenda blend and powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg yolk, vanilla and almond extract; beat until well blended.
3) Combine flour and salt in small bowl. Add flour mixture to butter mixture; beat until well blended.
4) Fit cookie press with desired plate (or change plates for different shapes after first batch). Fill press with dough; press dough 1 inch apart on ungreased cookie sheets. Bake 7 minutes or until just lightly browned. Cool 5 minutes on cookie sheets; transfer to wire racks to cool completely.