These are low carb and delicious.
I love my little button plate. I bought two of these at the Biltmore Estate gift shop. I can’t go anyplace without bringing back a souvenir to remember the trip by.
Over Labor Day I was looking for a delicate little cookie to serve beneath a pile of sweetened strawberries and cream when I came across this butter cookie recipe from a low carb site. Usually my first instinct is “yuck, low carb desserts and baked goods are terrible.” Of course I always have a supple of almond flour and the other ingredients are just waiting to be used so, why not give them a try.
My husband got the first one off the cooling rack and he almost choked on it. I have to say it is because he put it in his mouth all at once. I’m usually not much of a taster because I want someone else to try it first; kind of like that last bit of milk in a carton and I don’t want to be the one to find out it has soured. So, I’m forced to come in and try one myself. By this time, they have cooled to a nice crispy cookie and I’m thinking they are delicious and will work perfectly for the dessert I had planned for dinner that night; and they will be perfect with a nice cup of tea in the morning or any tea time pause during my day.
I’m already thinking of ways to change these up; maybe add some orange extract and orange zest or some lemon extract and zest or even coconut extract and finely grated coconut would be wonderful. Thank you Linda for this recipe. According to her calculations these are 1g carbohydrate per cookie.
These are so easy to make I can’t believe it. Here’s another Butter Cookie recipe that’s from Elana’s Pantry I can’t wait to try.
BLAST FROM THE PAST: Coffee and Ginger Ice Cream Sandwich was a blog post my daughter, Alexis did a couple of years ago — a nice refreshing treat.
Roll into balls, put on parchment, cover with plastic wrap and press the cookie ball with the can until the can touches the cookie sheet.
Prick cookie 3-4 times with the tines of a fork.
After baking until golden brown remove cookies from sheet and place on cooling rack.
Almond Butter Cookies
(adapted from Linda’s Low Carb Recipes at www.genaw.com)
6 oz. almond flour (about 1 1/2 cup)
1/4 tsp. salt
7 Tbsp. granulaer Splenda or equivalent liquid Splenda (don’t use individual packets)
4 Tbsp. butter, softened
1/2-3/4 tsp. vanilla bean paste
2 egg whites
Mix all the ingredients well in a small bowl. Everything should be moist and the dough should hold together. Freeze about 15-20 minutes to firm up the dough. Use a very small cookie/ice cream scoop and make 1″ balls. Roll each piece of dough into a smooth ball.
Line a cookie sheet with parchment or silicone liner. Place the cookie balls about 2-3″ apart. Cover with plastic wrap and take a small can like baking powder or tomato sauce can that has an 1/8″f rim around the bottom and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and discard. Prick the cookies with a fork 3-4 times.
Bake at 325° for 15-20 minutes or until golden brown.Makes about 2 dozen cookies.
These can be frozen. (I think she used a teaspoon cookie scoop; but my ice cream scoop makes a 1″ ball almost.)