ALMOND COOKIES
1/2 cup butter, softened
4 1/2 ounces almond flour (1 cup plus 2 tablespoons)
1 cup granulated Splenda or equivalent liquid Splenda
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
About 32 sliced almond pieces

In a medium bowl, beat the butter on medium-high for about 30 seconds. Add about half of the almond flour, the 1 cup Splenda (or the liquid Splenda), the egg, vanilla, almond extract, baking soda and cream of tartar. Beat until well combined. Beat in the remaining almond flour. Cover and chill in a bowl for 1 hour. Divide the chilled dough into 24-32 small balls, about 1-inch in diameter. Roll them quickly and gently because the dough softens fast. Place 2 inches apart on an ungreased cookie sheet. Bake at 350 10-12 minutes until lightly browned at the edges. Carefully remove from the pan to cooling rack or double layer of paper towels; cool.

Makes 24-32 small cookies
Can be frozen

With granular Splenda:
Per 2 cookies: 115 Calories; 11g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

With liquid Splenda:
Per 2 cookies: 109 Calories; 11g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs

These use the same dough as Lori's Snickerdoodles, but I added the almond extract and omitted the cinnamon coating. They taste like a very delicate sugar cookie. I recommend storing them in the freezer. They are very fragile at room temperature.


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