Disclosure: This post is part of the SPLENDA® 365 SWEET SWAPS™ Blogger Program by McNeil Nutritionals, LLC and The Motherhood, who sent me products and compensated me for my time. Opinions, experiences and photos shared here are my own, and I hope you enjoy them.

Butter Toffee Cookie Recipe

Did  you know?

The average American consumes more than 22 teaspoons of added sugar a day. That’s more than TRIPLE the recommended amount for women and more than DOUBLE the recommended amount for men!

With the new year right around the corner I think it is safe to say that many of us will be making resolutions based on our health.  Whether it is to cut back on sugar, exercise more or to start an exercise routine, the work we do now will make these transitions much easier. One way to make it easier is to start incorporating SPLENDA® into your baked goods because half the sugar is half the battle! I decided to change some of our Christmas Cookie recipes around this year and substitute my sugar with SPLENDA®.  Fortunately SPLENDA® makes a great line of products that make this transition easier including straight SPLENDA® with no sugar and no calories that come in packets and granulated.  They also have a SPLENDA® Sugar Blend and a SPLENDA® Brown Sugar Blend with half the sugar.  I haven’t used the SPLENDA® no calorie sweetener, flavors for coffee, in anything yet, but I’m sure that will be great too!

Butter Toffee Cookie Recipe

Ingredients

• 1 cup butter
• 1/2 cup  SPLENDA® Sugar Blend
• 1 egg
• 2 2/3 cups all-purpose flour
• 1/2 cup toffee chips
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract

Directions

1. In a bowl cream together the butter and SPLENDA® Sugar Blend until mixed well. Beat in the egg and vanilla. Combine the flour and salt; stir toffee chips into the mixture. Form dough into a ball, wrap in plastic and chill for at least 1 hour. In the meantime, chill cookie sheets in freezer.
2. Preheat oven to 400 degrees F. Roll dough into 1″ balls and place onto ungreased, chilled cookie sheets. With a fork dip into some extra SPLENDA® Sugar Blend then gently push a criss-cross pattern onto the cookies.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks for 10 minutes.
4. Enjoy with less guilt!