Gingerbread Cookies

These cookies are wonderful (and very Christmas-y) as-is, but if you
want to frost them, they make a big splash with guests or your kids!
Just mix 8 oz. cream cheese with 1/3 stick of softened butter. Blend
in 4 packets of Splenda and a dash of vanilla extract. Blend until
creamy. A drop or two of food color will allow you to make
gingerbread "ornaments".

1 3/4 cups almond flour
1/4 cup oat flour
1/4 lb (1 stick) softened butter
1/2 cup granular splenda
1 Tablespoon Brown Sugar Twin
1 Tablespoon Molasses
2 teaspoons water
1 teaspoon 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 about 2 dozen cookies - 1.4 effective grams of carbohydrate per cookie