Low Carb Almond Sugar Cookies

1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating

Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.

Reviews of Low Carb Almond Sugar Cookies :

1-2 of 2 reviews

A foodie in Canada Aug 27, 2004
Would make this again.
A very nice taste. Agree with the previous reviewer that the almonds must be ground VERY fine.

A foodie in Seattle Aug 12, 2004
Would make this again.
Very tasty for a low-carb cookie. The almond flour tends to taste a little grainy, so just make sure it's ground very fine.

I mixed my additional Splenda with cinnamon to make snickerdoodles. Yummy!

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