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Icebox Sugar Cookies

Serves: 42
Total Calories: 72

Ingredients

1 1/2 cups almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
10 tablespoons sweet butter (unsalted), softened
2/3 cup splenda
1 large egg
2 teaspoons vanilla extract
1/4 teaspoon grated lemon zest, optional

Directions:

1. In a medium mixing bowl, combine the flour, baking powder and salt set aside. In a large mixing bowl, cream the butter and splenda until very fluffy. Add the egg, vanilla, and lemon zest. Beat until well combined. Stir in the flour mixture until dough is blended and smooth. Cover and chill for 20-30 minutes. Place dough on wax or parchment paper and roll into an even log, 11-inches-long. (See Refrigerator Cookies.) Roll up in paper, twisting ends to prevent unrolling. Place on a flat baking sheet and freeze for about 3 hours or until completely frozen. If not using immediately, double wrap the log in additional paper, aluminum foil, or place in a sealable plastic bag. Store in the freezer for up to 1 month.

2. To bake, position oven rack in upper third of oven, then preheat the oven to 375 F. Grease cookie sheets. Gently remove the paper from the frozen log. Cut the log crosswise into 1/8-inch thick circles. Transfer slices to prepared baking sheets, setting slices 2-inches apart. Bake until the cookies are golden, about 7-10 minutes. The longer the cookies bake, the crisper they become. Remove from oven and let cookies cool slightly to firm up before transferring to cooling racks. Decorate as desired.


Nutritional Facts:

Serves: 42
Total Calories: 72
Calories from Fat: 60

This Icebox Sugar Cookies recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.


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