LORI'S SNICKERDOODLES
1/2 cup butter, softened, 1 stick or 1/4 pound
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
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda (not liquid)
1 teaspoon cinnamon
In a medium bowl, beat the butter with an electric mixer on medium-high for about 30 seconds. Add about half of the ground almonds, the 1 cup Splenda (or the liquid Splenda), the egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in the remaining ground almonds. Cover and chill in a bowl for 1 hour. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Divide the chilled dough into 24-30 small balls, about 1-inch in diameter. Roll them quickly and gently because the dough softens fast. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased cookie sheet. Bake at 350º 10-12 minutes until lightly browned at the edges. Carefully remove from the pan to a cooling rack or double layer of paper towels; cool.
Makes 24-30 small cookies
Can be frozen
With granular Splenda:
Per Serving: 83 Calories; 8g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per serving: 79 Calories; 8g Fat; 2g Protein; 1.5g Carbohydrate; 1g Dietary Fiber; .5g Net Carbs
I did a bit of experimenting with these by making half the dough with granulated Splenda and the other half with liquid Splenda. It was a bit tricky to divide the egg in half, but I managed it. I saw no noticeable difference in the dough between the two kinds and they looked pretty much identical after baking. There is a slight difference in texture though. I kept them on different sides of the baking sheet, but forgot which side was which. One kind came out sort of soft and cake-like in texture and the others were more crispy and crumbly, more like what I would think a snickerdoodle should be like. I suspect that the softer, puffier cookies are the ones using the granulated Splenda, which would add a little more bulk. I think I prefer the ones made with liquid Splenda, but both come out very good.
The cookies did not spread all that much in the oven, so next time I might try flattening the balls slightly to make a bit flatter cookie. Be careful not to flatten them too much or they may become too fragile to handle. These are very delicate and tender and crumble easily, at least while still slightly warm. The original recipe said it made about 30 cookies, but I only got 24. The carb count is essentially the same per cookie either way. These are definitely worth making again! Be careful, these can be addictive.
UPDATE: I found that these cookies tend to get very soft and fragile if kept at room temperature. I recommend storing them in the freezer. You can eat them still frozen and they are great.