1/2 C butter
1 1/2 C almond flour
3/4 C granulated splenda
1/4 C brown sugar splenda
1 egg
1/2 tspn van
1/4 tsp bak sod
1/4 tspn crm of tarter
mixture to roll cookies in:
2 T splenda
2 tspn brown sugar splenda
3/4 tspn cinnamon
sit out the butter to room temp.
Mix in bowl: butter, only 3/4 C of the flour
3/4 C splenda
1/4 C brown sgr splenda, egg, van, bak soda, & crm of tarter. Blend well with a mixer. Add the rest of the almond flour. Mix. cover with wrap & put in frige for an hour.
When your ready to bake them, turn oven on to 350. Line cookie sheet with parchment paper. Spoon out about 1 inch size balls of dough & roll in the cinnamon/splenda mixture. Squish balls down to 1/4 in thick. Bake 14-16 mns. Cool on a rack for 30 mns. (they are more crumbly when warm) Store in a plastic container for several days.
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