Low Carb Christmas Almond Sugar Cookies

Low Carb Christmas Almond Sugar Cookies

Christmas Almond Sugar Cookies Ingredients:

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

Christmas Almond Sugar Cookies Instructions:

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.

Enjoy this lo-carb recipe this Christmas.

Christmas Almond Sugar Cookies

Cranberry Almond Croissant Cookies

Cranberry Almond Croissant Cookies

Cranberry Almond Croissant Cookies

Cranberry Almond Croissant Cookies Ingredients:

2 tbsp sugar
1 1/3 C of flour
3 1/2 oz. almond paste, cut small
2/3 C + 2 tbsp light brown sugar, packed and divided
1 C almonds, toasted and chopped very fine
1/4 tsp salt
6 tbsp unsalted butter, cut into pieces
1 (3 oz.) pkg. cream cheese
1 C of fresh cranberries, chopped very fine3
3/4 tsp cinnamon, divided
1 large egg, lightly beaten

Cranberry Almond Croissant Cookies Cooking Instructions:

Place the flour into the food processor or blender.
Add the almond paste, 2 tbsp of brown sugar and the salt.
Blend just until the almond paste is blended into the flour.
Add the butter and cream cheese and pulse until a moist crumb mixture forms.
Transfer the mixture to a flat surface and knead until it forms dough.
Lightly flour the surface and divide the dough into thirds.
Shape each third on the floured surface into a 1/2 inch thick disk.
Cover each disk with plastic wrap and chill for 1 hour.
Set the oven to 350 degrees and preheat and line a baking sheet with foil or parchment paper.
Place the almonds and cranberries into a bowl.
Add the remaining brown sugar and 1/2 tsp of the cinnamon and mix well.
Lightly flour a flat surface and roll out one disk of the dough into a 9 inch circle.
Place 1/3 of the filling onto the dough circle and press it into the dough.
Cut the dough into 12 wedges and slide each wedge out with a spatula.
Roll the wedges into croissants beginning at the wide end and rolling to the point.
Place the croissants point down on the prepared baking sheet.
Repeat with the other 2 pieces of dough.
Brush the top of each croissant with a little bit of the egg.
Mix the sugar and remaining cinnamon together and sprinkle each croissant with the mixture.
Bake 22 minutes or until a light golden brown then cool on wire racks.

Makes 36 cranberry almond croissant cookies

These tasty little cookies are great for an after dinner dessert, when company is coming or with a nice cup of coffee in the middle of the afternoon. You can use any type of filling you like such as cherries and pecans or peaches and walnuts. Experiment to find the perfect filling that fits you and your family.

Preparation Time: approximately 15 minutes
Chilling Time: approximately 1 hour
Baking Time: approximately 22 minutes
Total Time: approximately 1 hour 37 minutes

Nutritional Information for Cranberry Almond Croissant Cookies: (approximate values per cookie)
Calories 105; Fat 5g; Saturated Fat 2g; Carbohydrates 12g; Protein 2g; Fiber 1g;
Cholesterol 14 mg; Sodium 28 mg

Ultimate Chocolate Chip Cookie

Ultimate Chocolate Chip Cookie

Chocolate Chip Cookie

Ingredients for Ultimate Chocolate Chip Cookie:

3/4  cup  crisco, butter flavored
1 1/4   cup  brown sugar, firmly packed
2    tablespoon  milk
1    tablespoon  vanilla
1    egg
1 3/4  cup  flour
1    teaspoon  salt
3/4  teaspoon  baking soda
1    cup  milk chocolate chips (can substitute semi-sweet)
1    cup  walnuts, or pecans, chopped

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Rum and Raisin Sandwich Cookies

Ingredients:

1 cup powdered sugar
1 cup butter or margarine — softened
1 egg
2 1/4 cups all-purpose flour
1/4 teaspoon cream of tartar
1 cup raisins — finely chopped
Rum Frosting — (recipe follows)
RUM FROSTING
2 cups powdered sugar
1/4 cup butter or margarine — softened
1/4 teaspoon rum extract
2 tablespoons milk

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