We have several diabetics in my family as well as some friends. This makes them very happy at the holidays to be able to eat 'sugar' cookies with everyone else. I also use lemon extract to make a bit of variety with a lemon icing (also sugar substitute used)
1Beat butter and sugar in large bowl until creamy.
2Add egg, stir in flour, baking powder, salt and cinnamon.
3Form dough into a ball, wrap in plastic wrap and flatten.
4Refrigerate for 2 hours.
5Preheat oven to 350F.
6Roll out dough, half at a time to ¼ inch thickness on lightly floured surface.
7Cut into shapes. Decorate, place on ungreased cookie sheet.
8Bake 7-9 minutes until slightly brown.
9Making powdered sugar out of Splenda
1 cup granulated Splenda
1 tsp cornstarch
Place the Splenda and the cornstarch in a mixer or food processor. Blend on high speed for approximately 1 minute, until the texture is similar to powdered sugar. You may need to scrape down the mixer or processor bowl several times in the process. Sugar can be stored in an airtight container for up to a month.