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Around Christmas someone wrote in asking how to stop gf cookies from
spreading too much. Around that time I had a conversation with Splenda, the
artificial sweetener company. They told me that Splenda does not melt &
spread at all & cookies would have to be flattened with a fork prior to
baking, like a peanut butter cookies is. They also assured me there were not
any allergens like gluten in Splenda.

I haven't baked any cookies till now & tried out several recipes today using
Splenda "granulated" sweetener. Works great. No over-spreading if used in
combination with regular sugar/brown sugar.

I made a batch of Chocolate Chip cookies & a batch of Almond cookies today
using this basic Toll house Cookie Recipe. (Can't remember where I got it
but tastes richer than the one on chip bag)

1 cup butter ( I used butter flavor Crisco)
1/2 cup Splenda Granulated (add to flour when mixing in)
1 1/2 cup brown sugar
2 eggs
2 1/2 tsp vanilla extract
2 1/2 cup flour (I used my own gf mix, of course)
3/4 tsp salt
1 1/2 tsp xanthum (in gf cookies only)
1 tsp baking powder (in gf cookies only, well I guess wheat cookies too)
1 tsp baking soda
1 1/2 bags chocolate chips & nuts

Cream together wet stuff, add mixed dry stuff & stir in chips & nuts. I use
a cookie scoop that looks like a small ice cream scoop. Bake for 10 minutes,
be careful not to over bake.

These cookies puff & spread like a normal cookie, but doesn't completely
spread out flat like they do with out the Splenda. At Christmas I tried
Splenda in cookie press cookies using it 1/2 Splenda & 1/2 sugar. Turns out
great & holds their shape just fine.

The gf flour mix I use is:
9 cups sorghum flour
1 lb box corn starch
3 cups white rice flour
3 cups sweet rice flour

I sift this all together in a gallon ice cream tub & use it in place of
wheat flour 1 to 1. The only time I use tapioca flour is in bread & then
only the smallest amount I can get away with. I don't care for the way it
tastes or smells.

Carol

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