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Old Fashioned Sugar Cookies
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1-1/4 cups almond flour
1/2 cup Splenda
2/3 cup erythritol *
1 egg
1/2 teaspoon butter flavored extract
1 teaspoon vanilla extract
1/4 cup unsalted butter, softened
Diabetisweet or granulated maltitol,
or erythritol
Preheat oven to 350°F.
Mix almond flour with Splenda and erythritol, sifting until well mixed. In a separate bowl, lightly beat egg and then mix well with extracts and softened butter. Add to dry ingredients and mix really well.
Form dough into 24 small balls and space evenly on two ungreased cookie sheets (most cookie sheets will hold 12 cookies –– 4 rows of three –– very evenly.) Press moderately to flatten to a silver-dollar pancake size.
Sprinkle cookies with granulated Diabetisweet or granulated Maltitol, or Erythritol, just as you would traditional "sugar" cookies. Bake for approximately 8 minutes at 350°F. They will slide right off the cookie sheet. Cool 5 minutes before eating.
These cookies are the best cookies I've had since low-carbing. None of my non-LC friends can tell these are not "the real thing" and they go like wildfire at a party. Be careful, they're addictive!
Makes 24 cookies
1.8 grams of carbs per cookie.
* NOTE: If you don't have Erythritol, they can be made with 1 full cup of Splenda. Cookies come out to 2.3 grams of carbs per cookie that way.
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