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Mexican Wedding Cookies




Source of Recipe


The LowCarbRecipeBox
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

Preheat oven to 350F. 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.

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. Makes about 2 dozen.

Approximately 1 carb gram per cookie.