- 1/2 cup canola oil
- 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup sugar
- 2 large eggs
- 1 large egg white
- 1/8 teaspoon anise extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup nonfat dry milk
- 1 tablespoon anise seed
- Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
- Mix the oil, SPLENDA(R) Granulated Sweetener and sugar together in a large mixing bowl. Add eggs and egg white, one at a time, mixing well after each addition. Add anise extract. Stir until blended. Set aside.
- Mix flour, baking powder, baking soda, nonfat dry milk and anise seed in a medium size mixing bowl.
- Pour the flour mixture into the oil and egg mixture and stir until blended.
- Divide dough in half. Shape each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared pan 2 inches apart.
- Bake in a preheated 350 degrees F oven for 20-25 minutes.
- Remove from oven and cool for 5 minutes. Slice the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide.
- Cool and store in airtight containers. Cookies will stay fresh up to 5 days.