I’ve reduced sugar by half in many recipes (more so in pies) but found that some old family recipes just can’t be reduced. For example, I tried not rolling the almond crescent cookies in sugar this year; instead drizzling them with a bit of melted white chocolate. They went from a cookie that will remain moist and buttery for a month, to being quite dry the next day. I don’t know the properties of erythritol but I’m going to try mixing it 50/50 with the dipping sugar, to see if they will remain moist.

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