PECAN SANDIES

LIZ'S PECAN SANDIES
3 ounces almond flour, 3/4 cup
1/4 cup Carbquik
1 ounce pecans, very finely chopped, 1/4 cup *
1 egg white
3 tablespoons butter, melted
1 tablespoon plus 1/2 teaspoon granular Splenda or equivalent liquid Splenda **
1/2 teaspoon vanilla, maple or caramel extract
Dash cinnamon

In a small bowl, mix all of the ingredients well. Line a large baking sheet with parchment paper and drop the dough in 24 small mounds. Place the baking sheet in the freezer 5-10 minutes to firm up the dough. Remove from the freezer and roll the dough into balls; put them back on the baking sheet making sure to space them evenly 6 across and 4 down. Cover the balls with plastic wrap and take a vitamin bottle cap, a little less than 1/2" thick, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped. Bake at 325?20 minutes, or until golden brown.

Makes 24 bite-size cookies
Can be frozen

* I used Fisher's pecan cookie pieces, which are very finely chopped.

** There is no noticeable difference in the carb count between granular and liquid Splenda.

Per Cookie: 46 Calories; 4g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
Per 2 Cookies: 92 Calories; 9g Fat; 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carb
Per 3 Cookies: 138 Calories; 13g Fat; 4g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

These really do have a similar flavor and texture of store bought Pecan Sandies. However, I think they could be a little sweeter. I will try using 1/4 teaspoon liquid Splenda next time or 2 tablespoons granular. Liz made hers into 20 cookies and I may try that next time since the net carbs are so low.

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