Vanilla Sugared Almond Cookies

I dare anyone to guess that this is a low-carb, diet cookie—it's that good! It is my variation of a Snickerdoodle, which is normally rolled in cinnamon-sugar. Instead I roll the top in Sugar-free Vanilla "Sugar" made with Splenda before baking (see my earlier post for recipe). The flecks of vanilla bean in the "sugar" and the addition of the dark brown sugar in the dough add a warm color and their own special flavors to this delicate, slightly caramel, buttery cookie. Have some with a cup of tea in the afternoon and you'll want to adhere to that British custom always!

Vanilla Sugared Almond Cookies(Makes 24 cookies)

1 cup almond flour (or finely ground blanched almonds)
¼ cup coconut flour
½ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cream of tartar
5 tablespoons butter, softened
1 tablespoon dark brown sugar, packed
3 tablespoons granulated sugar
½ cup Splenda granular (not baking blend)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1½ tablespoons sugar-free Vanilla "Sugar" (made with Splenda, click to see recipe)

1. Preheat oven to 375-degrees. Line cookie sheet with parchment paper or spray lightly with non-stick cooking spray.

2. In a small mixing bowl, mix together flours, baking soda, cream of tartar and salt; set aside.

3. In a large mixing bowl, cream together sugars and butter with handheld or standing mixer until light and fluffy. Add egg, canola oil, vanilla extract and continue beating until well blended and thickened slightly.

4. With a wooden spoon, stir in dry ingredients. Shape dough by rounded teaspoon into balls. Dip ½ ball into vanilla "sugar" and place sugar-side up about 2 inches apart on cookie sheet. Flatten slightly with hand, bottom of glass or decorated shortbread cookie press. Bake until set, about 8-10 minutes. Cookies will not brown much, except around edges, so watch carefully and do not overbake. Immediately remove from cookie sheet onto wire rack to cool. Store in an airtight container at room temperature.

Nutritional Information per cookie: 63.7 calories, 6.4 g carbohydrates, 3.8 g total fat, 1.7 g saturated fat, 1 g fiber, 1.7 g protein.
Original recipe by Kathy Sheehan, copyright 2009
How does this compare to a similar bakery cookie? This recipe is significantly lower in calories and carbohydrates, lower in fats and higher in fiber. For comparison, approximately the same size Snickerdoodle (about ½ of a bakery-size cookie) is 140 calories, 22 g carbohydrates, 5 g fat, 0.5 g fiber, 2 g protein.

Sugar-free Vanilla "Sugar"

You probably already know or have heard about Vanilla Sugar. Gourmets use it in their dessert dishes to add a boost of vanilla (and elegance) to their special recipes. It's extremely easy to make in a sugar-free version. I keep it in my cupboard and use it often in my recipes. This is all you do:

Sugar-free Vanilla "Sugar"

1 cup of Splenda granular (not the baking blend)
1 vanilla bean

1. Measure Splenda into a food processor. Cut vanilla bean in half lengthwise and, using your knife, scrape the seeds from the pod and place in food processor.

2. Pulse until vanilla seeds are blended and well distributed throughout the Splenda. Store in an airtight container. For more intense vanilla flavor, place scraped out pod into the mixture during storage. Will keep for 6 months or more at room temperature.

Nutritional Information per teaspoon: 2 calories, 0.5 g carbohydrate

Some ideas for using Vanilla Sugar:

• Instead of cinnamon toast, make vanilla toast. Spread room temperature butter on whole wheat bread, sprinkle with vanilla sugar and toast until bubbly and bread begins to brown. (Do not place in an upright toaster! Toast bread while flat, such as in a toaster oven or on a baking sheet in oven.)
• Stir into coffee or tea.
• Mix with ricotta or cottage cheese and spread on pancakes and top with fresh berries, instead of using syrup. This is a nice brunch item or afternoon snack.
• Sprinkle on fresh berries, banana or apple slices.
• Use in sweet recipes to replace some or all of the sugar.
• Sprinkle on oatmeal, muesli or unsweetened cereal for breakfast.