Red Hot Gingersnaps

• 1 cup Splenda brown sugar blend
• 34 cup Splenda granular
• 14 cup molasses
• 14 cup unsalted butter
• 1 egg
• 12 teaspoon vanilla
• 2 12 cups flour
• 2 teaspoons baking soda
• 2 12 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 12 teaspoon ground cloves
• 12 teaspoon salt
• 14 cup cold water
• 2 cups red-hot candies

1. Preheat oven to 350F.
2. Cream together first six ingredients until smooth.
3. In another bowl combine dry ingredients.
4. Pour the dry mixture into the wet mixture.
5. Mix well.
6. Add the water and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.
7. Cut ball into 4 equal pieces.
8. Divide each pieces into 12 equal pieces.
9. Wet the palms of your hands slightly while doing the next step.
10. Roll the dough into a ball between the palms of your hands then press and flatted the dough into a cookie(about 1/8-inch thick).
11. Place on a greased cookie sheet.
12. Bake cookies for 12 minutes or until edges begin to brown and cookies crisp up when cool.
13. Makes 4 dozen cookies.

brown sugar, splenda, molasses, unsalted butter, egg, vanilla, flour, baking soda, ground ginger, ground cinnamon, ground cloves, salt, cold water, redhot candies

Taken from www.food.com/recipe/red-hot-gingersnaps-275361 (may not work)