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Low Carb Luxury Recipe!
Mexican Wedding Cookies

  • 8 tablespoons (1 stick) butter, softened
  • 1/3 cup Splenda
  • 1 teaspoon vanilla
  • 1 teaspoon grated orange rind
  • 1/2 cup vital wheat gluten flour
  • 1/2 cup oat flour
  • 1/4 cup whey protein powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup pine nuts, toasted, ground (or toasted ground pecans)
  • 1 cup powdered (Steel's) Nature Sweet

Mexican Wedding Cookies Preheat oven to 350°F.
Beat butter, 1/3 cup Splenda, vanilla and orange rind in medium bowl until fluffy. Mix in combined flours (gluten, oat & whey), salt and cinnamon. Mix in pine nuts or pecans. Refrigerate dough until firm, 2 to 3 hours. Roll dough into crescent or round shapes, using about 2 rounded teaspoons of dough for each.

Place 1 inch apart on lightly greased (PAM) cookie sheets. Bake cookies until lightly browned, 8 to 12 minutes. Do not overbake. Roll warm cookies in powdered Steel's Nature Sweet and cool on wire racks. Makes about 2 dozen.

Approximately 1 carb gram per cookie.

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