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Jam-Filled Dainties

Serves: 36
Total Calories: 152

Ingredients

1 cup butter
2/3 cup splenda
1/2 teaspoon vanilla extract
1 1/3 cups pecans, ground
2 cups almond flour
1/4 cup powdered sugar
1/4 cup strawberry jam

Directions:

1. With an electric mixer, cream butter and splenda. Beat in vanilla. Gradually add pecans and flour, blending thoroughly. Cover tightly and chill so dough will be easier to handle (about 1-2 hours or for up to 3 days).

2. On a floured board, roll dough to a 1/8-inch thickness. Using a favorite cookie cutter, cut the dough into shapes and transfer to an ungreased baking sheet. (The cookies will be sandwiched together. If using different cookie cutters, be sure to cut out even numbers of cookies using the same cookie cutter.) Cut out about a 1/2-inch hole in the center of half of the cookie shapes. You can use the cap from the vanilla extract or other bottle if you don't have a tiny round cutter. Bake cookies at 375 F. for about 12 minutes or until lightly browned. Transfer to cooling racks to cool completely.

3. Gather the cookies with holes in one area. Sift powdered sugar over the tops of these cookies. Spread the bottom cookies with jam. Place a sugar-topped cookie on each jam-topped cookie to form a sandwich. Store in an airtight container.

Nutritional Facts:

Serves: 36
Total Calories: 152
Calories from Fat: 123

This Jam-Filled Dainties recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.


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