Ungues De Chaat Recipe
Ingredients
2 tsp butter or margarine
2 tsp fat-free cream cheese
3 pkgs. acesulfame-K sugar substitute
3 tsp sugar
1 large egg or equivalent egg substitute, lightly beaten
1 tsp vanilla extract
1/4 tsp butter extract
1/2 cup flour, sifted
Directions
In a medium bowl, beat the butter, cream cheese, acesulfame-K, and sugar until light and fluffy.
Slowly beat in the egg and the two extracts.
Fold in the flour to make a soft dough.
Spoon the dough carefully into a pastry bag fitted with a 3/8 in. (1 cm) plain tip.
Squeeze out 3 in. (7.5 cm) lengths onto greased baking sheets that have been lined with parchment or waxed paper, Cut off the dough with a sharp knife In between the cookies.
Bake in a preheated 425°F (220°C) oven for 8-10 minutes, until the edges are lightly browned.
Cool the sheets on a wire rack before removing the cookies.
Slowly beat in the egg and the two extracts.
Fold in the flour to make a soft dough.
Spoon the dough carefully into a pastry bag fitted with a 3/8 in. (1 cm) plain tip.
Squeeze out 3 in. (7.5 cm) lengths onto greased baking sheets that have been lined with parchment or waxed paper, Cut off the dough with a sharp knife In between the cookies.
Bake in a preheated 425°F (220°C) oven for 8-10 minutes, until the edges are lightly browned.
Cool the sheets on a wire rack before removing the cookies.
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