LC Pecan Sandies
Wednesday, January 31st, 20071/2 cup splenda
1/2 cup almond flour
1/2 cup ground almonds (ground to cornmeal texture)
1/4 cup ground pecans (ground to cornmeal texture)
1/4 cup coarsely chopped pecans
1 egg
1/2 tsp. Vanilla extract
1/4 cup softened butter
Mix all well and form into 30 1 inch balls. Press out to about 1 3/4
inches on a cookie sheet. Bake at 350 degrees for 8 minutes. About 1 carb
each cookie.
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