- 1 cup unsalted butter, softened
- 1 cup SPLENDA® Sugar Blend
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/3 cups all-purpose flour
- 3/4 cup Dutch process cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional Garnishes: Royal Icing, decorative candies and colored sugars
- Preheat oven to 350 degrees F. Lightly grease cookie sheets. Set aside.
- Mix butter with SPLENDA(R) Sugar Blend for Baking, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
- Sift together flour, cocoa, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA(R) Sugar Blend for Baking mixture, beating until blended. Do not over beat.
- Place dough on a lightly floured work surface. Divide dough in half; pat each half into a circle.
- Roll one portion to 1/8-inch thickness on a lightly floured surface. Cut with a cookie cutter, and place on prepared cookie sheets.
- Bake 8 to 10 minutes or until cookies are set. Cool slightly on cookie sheets; remove to wire racks to cool completely. Pipe with Royal Icing and decorate as desired.