Mexican Wedding Cookies
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. |
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