As always when I post 'sweet' recipes, let me remind you that not all diabetics can handle such recipes. If you are one who cannot, please don't critize those who can. Remember quantity is key. Do not over-indulge!
1 cup butter, softened
1/4 cup Splenda, granulated
2 cups white whole wheat flour*
2 tsp vanilla extract
1 cup chopped pecans
2 tbsp Splenda, granulated
2 tsp cornstarch
Preheat oven to 350 degrees.
2 cups white whole wheat flour*
2 tsp vanilla extract
1 cup chopped pecans
2 tbsp Splenda, granulated
2 tsp cornstarch
Preheat oven to 350 degrees.
Line cookie sheet/s with parchment paper; set aside.
Beat butter and 1/4 cup Splenda granulated at medium speed with electric mixer about 2 minutes until creamy. Gradually add flour, beating at low speed until blended. Stir in vanilla and pecans. Shape into 1-inch balls and place onto cookie sheets. Bake 20 minutes; remove from oven; when just cool enough to handle, roll in powdered sugar replacement and place on wire racks to cool.
To make a diabetic or "fake" powdered sugar from Splenda:Process 2 tablespoons cornstarch and 3/4 cup Splenda granular in a blender or food processor until it is the texture of powdered sugar. Roll cookie balls in mixture. Swerve also has a powdered product you may want to try.
*You may want to use 1 cup white whole wheat flour and 1 cup of your favorite low/no carb flour alternative. Make whatever adjustments your alternative flour may call for.
Note: File Photo
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