Red Hot Gingersnaps

Ingredients

• 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

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Cream together first six ingredients until smooth.

3. 3

   In another bowl combine dry ingredients.

4. 4

   Pour the dry mixture into the wet mixture.

5. 5

   Mix well.

6. 6

   Add the water and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.

7. 7

   Cut ball into 4 equal pieces.

8. 8

   Divide each pieces into 12 equal pieces.

9. 9

   Wet the palms of your hands slightly while doing the next step.

10. 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. 11

    Place on a greased cookie sheet.

12. 12

    Bake cookies for 12 minutes or until edges begin to brown and cookies crisp up when cool.

13. 13

    Makes 4 dozen cookies.