Mexican Wedding Cookies

Ingredients:

* 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

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.




--
Starchless in Manitoba.