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Low Carb Luxury Recipe!
Caramel Butter Thumbprint Cookies

    Caramel Butter Thumbprint Cookies
  • 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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