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Irresistable thumb print cookies

Submitted by: Admin on 02/11/2003
8938 views
2.61 avg rating
308 votes
 
 
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Ingredients

2 c. almond flour
1/2 tsp. ground cinnamon*
1/4 tsp. ground allspice*
1/8 tsp. salt

1 c. butter, softened
1/4 c. + 2 TBSP. Splenda
2 tsp. vanilla
1/3 cup NO SUGAR ADDED 100% natural fruit preserves

Directions

Preheat oven to 350. Combine almond flour, cinnamon, allspice and salt in med. bowl.



Beat butter with electric mixer until smooth. Gradually add Splenda. Increase beater speed and blend until light and fluffy. Beat in vanilla until blended. Add flour mixture just until mixed thoroughly.



Form dough** into 1" balls; flatten slightly with your thumb pad onto ungreased cookie sheet. Pinch together any cracks in dough.



Fill each indentation with 1/4 tsp. preserves. Bake 14 minutes or until just set (will harden upon cooling) Transfer to wire rack to cool completely.



If dough



*can substitute 1 tsp. Pumpkin Pie spice instead of cinnamon and allspice.



**If dough is too dry, add water, 1 tbsp. at a time, to dough until it holds its shape.

Additional Information

I do not know the specific breakdown of carbs, but we have figured it as best we can, based on carb content for one cup of almond flour, which is where most of the carbs in this recipe come from.

Servings

36, 1" cookies

Calories

approx.

Difficulty

Average
 

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