I love dessert and again, a recipe stemming from my desire to eat more dessert on this diet. Let me tell you, this cookie really does the trick. It's almost like a sugar cookie, but its got a much more almondy flavor. The almond flavor comes from the almond meal that you use instead of flour. Almond meal is a decent substitute when baking on a low carb diet, but it isn't exactly wallet friendly. It cost about $10 in New York to buy this 16oz bag. However, if you a desperate enough (like me) for some flour substitutes..this will definitely do the trick.
Back to the cookies...
All you have to do is leave a stick (1/2 cup) of butter out for a few hours until it softens. Once it is softened, you can begin the baking process!
Preheat oven to 350. Cream the butter in one bowl. In another, mix together 2 cups of the almond meal with 1 1/3 cup of Splenda and about a teaspoon of salt. Then add a little of that mixture to the butter and stir. Once a little is incorporated, crack an egg into the butter mixture and add a teaspoon of vanilla. Then slowly add the remaining dry mix and incorporate until the dough is set. Place teaspoon size balls on a cookie sheet and bake for about 10 minutes.
The top may be a little spiky...haha who knew cooking could be spiky, but it still tastes yummy.
I will honestly make these cookies when I'm no longer on this diet. That is, if I can justify spending extra cash on the almond meal.
Nevertheless, enjoy!
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