So I promised the nutty crunch Molly cookie recipe I made. Since Molly is hypoglycemic she can not have any refined sugar- ever! But come on! The girl needs treats now and then!! Fortunately she CAN have fructose sweetened baked goods! So from time to time I make her something special to enjoy. Always low fat and made with whole grains as well. As usual I found a recipe online to use as a reference and then altered it to suit my needs!
1 C. of whole wheat flour
1/3 C. of white flour
1/3 C. of almond meal (I buy mine at Trader Joe's... LOVE Trader Joe's!!)
1 tsp of baking powder
1/4 tsp of salt
5 TBS of butter
5 TBS of fructose
2 TBS of Splenda
1/4 C. of egg beaters
1 tsp of vanilla extract
1 tsp of almond extract
In your mixed beat together the butter, eggbeaters, fructose and splenda and extracts then add the dry ingredients.
Make a ball of dough and cut it in half and wrap both sides in plastic wrap and chill at least an hour. The reason for the two balls is because you want it cold and firm when you roll it out so it's best to handle it as little as possible!
Preheat oven to 350 when you're ready to bake.
Clean your counter very well and sprinkle some flour or powdered sugar out to keep the dough from sticking.
Roll the dough about 1/8 to 1/4 thick. It's hard to make cut out sugar cookies because when you move them to the cookie sheet they get all mushy and the shape changes. So I wrapped the dough around my rolling pin and unrolled it right onto my silpat and cookie sheet and cut my shapes right there!!
Since Molly can't have frosting and I wanted to make something more artistic I decided to make linzer cookies with the little see-through-window! So I cut out big hearts and then hand cut the center out in the shape of a heart! Then I was left with small hearts I made sandwich cookies out of and large hearts I could play with later! Bake the cookies for 7 - 10 mins until they are a very light golden brown. Let them cool a few mins and then move to a cooling rack. When they are cool you can play! I took the large solid hearts and spread some naturally sweetened strawberry fruit preserves on them and put them aside. Then I took the large hearts with the hole in the middle and dusted the top side with a sprinkle of powdered sugar just to make it pretty. Then I put that cookie- powdered sugar side up on top of the strawberry one!
I took the small hearts and made little sandwiches with them. I also made a few small round ones with organic red sprinkles on them!
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