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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Caramel Butter Thumbprint Cookies
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Ingredients:
- 1 1/4 cups almond flour
- 1 cup Splenda
- 1 egg
- 1/2 teaspoon butter flavored extract
- 1 teaspoon vanilla extract
- 1/4 cup butter, softened
- 1/4 teaspoon mace
- 1/4 teaspoon salt
- Sugar free Caramels
Preheat oven to 350°F.
Mix almond flour with Splenda, sifting until well mixed.
In a separate bowl, lightly beat egg and then mix with
extracts and softened butter. Add to dry ingredients
and mix again.
Form dough into 24 small balls and space evenly on
ungreased cookie sheets. Press moderately to flatten
to a silver-dollar pancake size.
Make a thumbprint in the center of each cookie, pressing
hard enough to make a large dent, but not hard enough
to go all the way through the cookie.
On parchment paper or waxed paper, lay out enough Sugar free Caramels to fill your cookies (you can do this
in multiple batches if it's easier.) Soften for just
a few seconds in the microwave. Don't allow them to
melt — only soften enough to be pliable.
Place a caramel into each of the thumbprints and bake
for 6 to 8 minutes until cookie begins to brown at edges
and gets slightly golden on top.
Makes 24 cookies — about 2.5 grams net carbs per cookie.
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