Snickerdoodles

OMG!  I made the Snickerdoodle recipe from Deanna's blog and they are uh-may-zing!!  They sort of 'melt in your mouth'.  Even if you're not on HCG, you should try this recipe!!  I'd also like to try almond extract at some point, in place of the vanilla extract.  The dough reminded me a bit of Mexican Wedding Cake Cookies (which I love!!) but the almond flour wasn't as almondy once they were baked.  But they were still awesome and my parents (who are not on diets) loved them, as did my sister who claims to hate splenda.  =)

Snicker doodles

Ingredients:

1/2 cup butter 1 1/2 cups almond flour 1 cup artificial sweetener (Splenda) 1 egg (I used 3 Tbsp. All Whites - Egg Whites) 1/2 teaspoon vanilla extract 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 2 tablespoons artificial sweetener 1 teaspoon ground cinnamon Directions: Preheat oven to 350* F. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add about half the flour, the 1 cup splenda (I have never used anything other than splenda for this and have heard others do not work), the egg, vanilla, baking soda, and cream of tartar.  Beat until thoroughly combined.  Beat in the remaining flour.  Cover and chill for 1 hour (at least!  If you can refrigerate overnight, that's probably best as the dough is very moist and refrigeration seems to make the dough easier to work with.) Combine the 2 Tbsp Splenda and the cinnamon in a small bowl.  Shape dough into 1 inch (approx.) balls.  Roll balls in the cinnamon/splenda mix and place 2 inches apart on an ungreased cookie sheet.  Bake at 350 degrees for 10 to 12 minutes. Nutritionals:(12 cookies in batch)Using Almond Flour: Cals-113, Carbs-5, Fat-11, Protein-3, sodium-33 -----------------If using peanut flour:Cals-114, Carbs-7, Fat-8, Protein-10, sodium 87, potassium 57