Red Hot Gingersnaps

Total Time: 44 mins Preparation Time: 20 mins Cook Time: 24 mins

Ingredients

• Servings: 48
• 1 cup splenda brown sugar blend
• 3/4 cup splenda granular
• 1/4 cup molasses
• 1/4 cup unsalted butter
• 1 egg
• 1/2 teaspoon vanilla
• 2 1/2 cups flour
• 2 teaspoons baking soda
• 2 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 cup cold water
• 2 cups red-hot candies

Recipe

• 1 preheat oven to 350°f.
• 2 cream together first six ingredients until smooth.
• 3 in another bowl combine dry ingredients.
• 4 pour the dry mixture into the wet mixture.
• 5 mix well.
• 6 add the water and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.
• 7 cut ball into 4 equal pieces.
• 8 divide each pieces into 12 equal pieces.
• 9 wet the palms of your hands slightly while doing the next step.
• 10 roll the dough into a ball between the palms of your hands then press and flatted the dough into a cookie(about 1/8-inch thick).
• 11 place on a greased cookie sheet.
• 12 bake cookies for 12 minutes or until edges begin to brown and cookies crisp up when cool.
• 13 makes 4 dozen cookies.