I was really pleased with how these cookies turned out. I substituted Splenda for the 1/4 cup of white sugar. Instead of the 6 TBS butter, I used 2 TBS light butter, 3 TBS unsweetened applesauce, and 1 TBS margarine (an odd mix, I know; I was using what I had on hand). I used 1 cup of white flour and 1/2 cup of wheat flour. Finally, as another reviewer suggested, I made sure the water I added was HOT water. I did chill the dough for a short time and baked the cookies for 10 minutes. They came out brown and the flavor was great; however, they are cake-like. I am so pleased that this yolk-free recipe tastes so good and my husband had to ask what was different to make them light.
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I was really pleased with how these cookies turned out. I substituted Splenda for the 1/4 cup...