Snickerdoodles
 

I just wanted to post this here - I found it on Lowcarbfriends.com
http://www.genaw.com/lowcarb/snickerdoodles.html

LORI'S SNICKERDOODLES
1/2 cup butter, softened
1 1/2 cups ground almonds
1 cup granulated Splenda
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda (liquid cannot be substituted)
1 teaspoon cinnamon

In a medium bowl, beat butter on medium-high for about 30 seconds. Add about half the ground almonds, the 1 cup Splenda (or the liquid Splenda), the 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. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Divide the chilled dough into 24-30 small balls, about 1-inch in diameter. Roll them quickly and gently because the dough softens fast. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased cookie sheet. Bake at 350º 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack or double layer of paper towels; cool.

Makes 24-30 small cookies


These were super yummy!

For 24 cookies, it's ~2g carbs per cookie. If you have liquid splenda (which I used for the main part of the sweetener - not the 2T it specifies at the end - that does have to be granular), it drops to about 1g per cookie!

I made these last night and wanted to thank you. They are very good. I'm not sure they tasted like snickerdoodles, but they have a great flavor anyway! Thanks for sharing the recipe.

Thanks for sharing the recipe.

How did you buy your liquid Splenda?