Making Low-fat Christmas Cookies

RE: Making Low-fat Christmas Cookies Post By (Guest Post) (09/13/2006) Soft-spread margarine has water whipped into it. The extra moisture caused the mold. Either keep treats frozen and advise receiptients to do the same, or use regular margarine or shortening. RE: Making Low-fat Christmas Cookies Post by Jilson (76) | (09/12/2006) Contact First of all; you cannot freely substitute the soft, spreadable margarines freely for solid fats and oils. The reason for this is that they are mostly water, which will affect your baked product. I have not used the Splenda; but they lead you to believe it can be substituted for sugar 1:1. For fats, you can try substituting applesauce or prune puree 1:1. It might take some experimenting for recipes to come out right. As for the mold--where were you storing them? I would store a low-fat cookie (except biscotti) in the freezer, or at least the fridge, if you're keeping them longer than about a week! My suggestion: I have found biscotti recipes that are largely fat free. Look for recipes already tested for reduced fat and sugar. Just do a google search using terms like "low-fat" AND "reduced sugar" recipes. Good luck!