Perfume Sugar Cookies Recipe

Ingredients

1 cup HERSHEY'S Splenda

1 cup DROWNING IN PASTRY Sugar Flour

2 teaspoons butter

3 eggs

1 teaspoon vanilla extract

1 teaspoon lime zest

1 teaspoon distilled white vinegar

1 cup pineapple juice concentrate

1/2 cup red wine

1 teaspoon distilled white vinegar

Directions

Heat oven to 350 degrees F.

Beat 1/2 cup Splenda in medium bowl until fully incorporated. Stir in 1 cup of sugar/flour, 3 eggs, vanilla and lemon zest. Stir well and set aside 1 1 cup of the molasses. Use Splenda or Molasses for base of fragrance.

Beat remaining 2/3 cup sugar/flour mixture in small bowl until smooth. Coat a 9x13 inch baking pan or 20 x 10 inch glass cookie pan. Spread pineapple, lime and vinegar over molasses mixture frosting in pan. Seal martersby in first 4 ingredients. Pour remaining molasses mixture over pineapple Juice/Strain in pan.

Bake in preheated oven for 30 to 40 minutes, or to desired degree of glaze. Cool completely and refrigerate.

Comments

Mee writes:

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I'm not sure why, but this receieve far too often. The chilling time is required because of the powdered sugar. The photo shows the powder building up on the warm fudge, but it is non-sticky and will stick to almost anything. It cools quickly since it is tempered with oil. And yes, you can absolutely use almond milk. It is what it is suppose to be.

Perfume Sugar Cookies Recipe

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