Post by SugarBane on Jan 26, 2004 17:02:40 GMT -5
Almond Cookies
1 egg,
1 c. Splenda
2 1/2 c. almond flour
1/2 c. butter, softened
1/2 t. vanilla
pinch salt.
Cream butter and Splenda together. Add egg, vanilla & salt and continue mixing. Gradually add almond flour and mix until well blended. Form into balls and place on greased cookie sheet. Flatten with the bottom of a glass buttered and then dipped in Splenda. Bake at 375 degrees for 7 to 8 minutes, or slightly longer. Bake until the edges turn brown and the tops begin to
crack slightly. Cool on cookie sheet 1 minute and then remove to a wire rack to continue cooling.
1 egg,
1 c. Splenda
2 1/2 c. almond flour
1/2 c. butter, softened
1/2 t. vanilla
pinch salt.
Cream butter and Splenda together. Add egg, vanilla & salt and continue mixing. Gradually add almond flour and mix until well blended. Form into balls and place on greased cookie sheet. Flatten with the bottom of a glass buttered and then dipped in Splenda. Bake at 375 degrees for 7 to 8 minutes, or slightly longer. Bake until the edges turn brown and the tops begin to
crack slightly. Cool on cookie sheet 1 minute and then remove to a wire rack to continue cooling.