Low-Carb Snickerdoodles Ground almonds create an "almond flour" which is a wonderful substitute for wheat flour for many baking recipes. Makes about 26
1/2 cup butter, softened 1-1/2 cups ground almonds 1 cup granulated Splenda 1 large egg 1/2 teaspoon vanilla extract 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 2 tablespoons granulated Splenda 1 teaspoon cinnamon In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely. Note: 1.5 net carbs per cookie http://groups.yahoo.com/group/recipes_for_success/ For anyone who needs dieting support and good, healthier recipes ____________________________________________________________________________________ Need a vacation? Get great deals to amazing places on Yahoo! Travel. http://travel.yahoo.com/
