Tuesday, June 14, 2011

half-sugar cookies

For more than 30 years, I have not put a lot of sugar in cookies (or other baked items). They turn out just fine and now when I taste a cookie with the full amount of sugar, it is SO sweet. Too sweet! At one time, I used honey, but finally, I just started using half the amount of sugar. I usually try to use raw sugar, whether it helps or not, I do not know. But, I refuse to buy those fake sugars. I get tickled when people say, 'I bought this and there is no sugar in it!' Well, it is sweet. What is in it? I had a doctor tell me, when aspartame came out, to leave it alone. Have you noticed they don't even list that any more. They use another name for it that means the same.
Recently, I discovered a peanut butter by Peanut Butter and Co. I like the Dark Chocolate Dream. When I get to craving a Reese cup, I get a spoonful of that and know I did not eat all the fake sugar in the candy. It is cheaper at the grocery store, BTW, than from the Internet.
A couple months ago, I could not find it, so bought a small jar of hazelnut chocolate, not even thinking to read the label. Mistake! I tasted it and realized I had wasted my money. Today, however, I made cookies with it and there was enough sugar, I did not add ANY sugar to the cookie dough! They are delicious, if anything a little too sweet. :)

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1 comment:

Connie Lynn said...

Never thought of doing that--using half the sugar. I know when I make chocolate chip cookies or the ones I make that uses butterscotch chips, I use half of the chips and sometimes even then it's really sweet--too sweet at times. I'll try using half the sugar too next time and see how that turns out.