Ingredients:
• 1/3 cup i cannot believe its not butter, softened
• 1 cup splenda
• 1 tsp baking powder
• 1/2 tsp ground nutmeg
• 1/4 tsp baking soda
• 1/3 cup fat free sour cream
• 1 egg, lightly beaten
• 1 tsp vanilla
• 2 cups all-purpose flour
• Pam spray
• 2 tbsp sugar
• 2 tsp unsweetened cocoa powder
Instructions:
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup of sugar, baking powder, nutmeg, and baking soda. Beat until combined scraping sides of bowl occasionally. Beat in sour cream, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining floe. Cover and chill dough for 1-2 hours or until dough is easy to handle. Preheat oven to 375•F. Lightly coat cookie sheets with cooking spray; set aside. In a small bowl combine the 2 tbsp sugar and cocoa powder (if using). Shape dough into 1-inch balls. Roll balls in sugar or sugar-cocoa mixture to coat. Place balls about 2 inches apart on prepared cookie sheets. Bake for 10-11 minutes or until edges are light brown. Transfer cookies to a wire rack; cool completely
Nutrition per cookie:
•calories 53
•total fat 1g
•chol 8mg
•sodium 25mg
•carb 9g
•fiber 0
•protein 0
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