Sugar Free Sugar Cookies
- 4 ounces low-fat cream cheese, softened
- 2 tablespoons butter
- 2 eggs (seperated)
- 1/2 cup Splenda granular, sugar substitute
- 2 teaspoons vanilla extract
- 2 teaspoons lemon peel
- 1/4 cup flour
- 1/4 cup wheat gluten flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups almond flour
- Combine cream cheese, butter and 2 egg yokes in a bowl. Beat until thick, smooth and creamy. Do not under beat. Add the egg whites and beat for another minure. Stop mixer. Add remaining ingredients, then mix at a slow speed or by hand. Refrigerate dough for at least 30 minutes or until it can be handled without sticking.
- Form balls the size of small grapes and put them on a cookie sheet. All room for expansion. Flatten each cookie slighty with your fingertips. Cookies can be pressed flatter using the under side of a mug or glass rubbed with flour to avoid sticking. Bake cookies for 8-12 minutes. Cookies should be barely golden with slightly darker edges.
lowfat cream cheese, butter, eggs, splenda granular, vanilla, lemon peel, flour, flour, baking powder, salt, almond flour
Taken from www.food.com/recipe/sugar-free-sugar-cookies-262671 (may not work)