Sugar Cookies; Chocolate Chip Cookies; Snickerdoodles; Jelly Cups; Fruity Cookies

1 stick unsalted butter
1/2 cup - 3/4 cup Splenda
1 egg
1 tsp vanilla
1 tablespoon cream
1 1/4 cup almond flour
1/8 teaspoon salt
1/4 teaspoon baking powder

Cream the butter and splenda. Beat until light - add egg, vanilla and cream, mix.

Mix dry ingredients, add to wet and blend well.

Drop spoonfuls on cookie sheet - bake at 300-350 for 15-20 minutes. Remember, almond flour burns quicker than regular flour, so keep an eye on them.

I usually sprinkle extra splenda on top.

I very often double this recipe, then spoon it onto wax paper in a vaguely cylindrical shape and wrap it up so that it looks like slice 'n bake cookies, and you can keep them in the refrigerator and slice and bake them. This also makes a nice present for someone trying to live low carb.

VARIATIONS:

Snickerdoodles: Once the batter is made, shake cinnamon and swirl it around until it's swirlly.

Chocolate Chip: Use half Splenda and half Sugar Twin Brown Sugar, then add tiny little slivers of good unsweetened or semi-sweetened chocolate. Chopped pecans if you like.

Fruity Cookies: Add orange or lemon zest or both for a fruity kind of cookie.

Jelly Cups - Squash the dough into a mini-muffin cup, make an indentation, and spoon in low-carb preserves.

Another good thought as a present!

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