Caramel Butter Thumbprint Cookies

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
* 1/2 teaspoon mace
* 1/4 teaspoon salt
* Ricci Caramel Flavored Taffy Candies *

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 Ricci Caramel candies 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 6-8 minutes until
cookie begins to brown at edges and gets slightly golden on top.

Makes 24 cookies - about 2.5 grams per cookie.

* NOTE:
See our Product Reviews for more information about the Ricci Taffy Candies.

* TIP:
You can use other flavors of the candies as well. Example, if you use
Orange taffy candies, use a little lemon or orange extract in the cookies
instead of vanilla. Using the Mango candies? Try flavoring with a little
pineapple extract or even coconut flavor. If you're having a holiday party,
these will be a hit with the kids.




--
Starchless in Manitoba.