Step 1

In a mixing bowl, combine shortening, margarine, Splenda Sweetener, egg, and molasses. Beat until smooth.

Step 2

Sift dry ingredients together and add to shortening mixture. Mix thoroughly.

Step 3

Wrap dough in plastic wrap and refrigerate until firm, about 2 hours.

Step 4

Preheat oven to 350°F.

Step 5

Form dough into 30 balls, approximately 1 tablespoon each. Place cookies on ungreased baking sheet and press with a fork to make a crosshatch pattern.

Step 6

Bake for 10–12 minutes. Cool slightly, then transfer to a wire rack to cool completely. Cookies will be chewy when they come out but will become crisp as they cool.