^{Ginger Snaps}

Ingredients:

 

2 cups almond flour

 

1/4 lb (1 stick) softened butter

 

1/2 cup granular Splenda

 

2 Tablespoons Brown Sugar Twin

 

2 teaspoons water

 

1 teaspoon sugarfree vanilla extract

 

1 1/2 teaspoon ground ginger

 

1 teaspoon cinnamon

 

1/4 teaspoon nutmeg

 

1/4 teaspoon ground cloves

 

1/2 teaspoon salt

Preheat

oven to 300°F.

Cream butter with Splenda and Brown Sugar Twin in a large bowl. Add water and spices and mix well.

 

Gradually add almond flour and mix to a stiff dough. Form into small balls and place on greased cookie

 

sheet at least 1" apart.

Bake at 300°F for 20 minutes. After five minutes in oven, press cookies down with a fork in a criss-cross

 

manner. Continue baking, being careful not to burn and adjusting time for your oven.

Makes 20-24 cookies. Approximately 1 carb per cookie.