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Mexican Wedding Cookies

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    Source: www.lowcarb-recipes.netReport recipe

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    Ingredients Jump to Instructions ↓

    1. 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

    Instructions Jump to Ingredients ↑

    1. : 1 Preheat oven to 350°F.

    2. 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.

    3. 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. Carbs: Approximately 1 carb gram per cookie.

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