Makes 18-20 cookies
Net carbohydrates: 3 per cookie
2/3 c. flour
1/2 cup toasted nuts (either Almonds, Walnuts, or Pecans
¼ c. GRANULATED SUGAR SUBSTITUTE
1 pinch salt
½ tsp cinnamon
¼ tsp. ground ginger
1/2 tsp. baking powder
4 tbsp. butter or margarine
1 large egg
1-2 tbsp. iced water (possible)
How I prepare the recipe:
In the bowl of a food processor pulse the dry ingredients to mix. Cut butter into 8 pieces to distribute in dry ingredients. Pulse until coarse pea sized bits. Add egg and continue to pulse until the dough forms a ball that revolves on the blade (possible you may sometimes have to add 1-2 tbsp iced water to make this work)
Remove dough, pat out to a disk and wrap in plastic wrap and refrigerate for 35-45 minutes. Roll out on flowered surface to about a 10 X 14 inch rectangle or about 1/4 inch thick. Using a lightly floured 2-3 inch round cookie cutter cut out cookies. GENTLY place on parchment or silicone lined baking sheet. This dough is fragile and may break. Not to worry just piece it together and re-roll.
1-Dust with a mixture of ½ cinnamon and ½ granulated sugar substitute.
2-Add 4 tsp. Hershey’s Special Dark Cocoa powder to the dry ingredients for chocolate cookies.
Bake at 350 for 9-11 minutes. Cool on a rack