Butter Cookies Recipe - Low Carb & Healthy
Low carb recipe for Butter Cookies which belongs to the Sweets recipe category.
- 1 cup (225 g) butter
- 8 ounces (225 g) cream cheese
- cup plus 1 tablespoon (7.5 g) Splenda, divided
- 1 egg
- 2 cups (160 g) sifted soy powder
- teaspoon baking powder
- teaspoon ground cinnamon
Use an electric mixer to cream the butter and cream cheese together until well blended and soft.
Add cup Splenda (6 g) and cream until completely combined.
Beat in the egg.
Sift the soy powder and then sift again with the baking powder (to combine the baking powder with the soy powder and to break up any lumps in the baking powder).
Sift the combined powders into the mixing bowl with the butter mixture and mix to make a soft dough.
Chill the dough for several hours in a covered container or wrapped in foil; this will make it easier to handle.
When the dough is chilled, preheat the oven to 375F (190C, or gas mark 5).
Make small balls of the dough and place them on an ungreased cookie sheet.
Mix remaining 1 tablespoon (1.
5 g) of Splenda with the cinnamon on a small plate or saucer.
Take a flat-bottomed glass, measuring cup, or something similar (I use an old scoop from a jar of protein powder) and butter the bottom.
Then dip the buttered cup in the cinnamon and Splenda and use it to press the cookies flat.
(You'll need to dip your "pressing glass" in the cinnamon and Splenda for each cookie, but you won't have to rebutter the bottom each time.
The butter just keeps the cup from sticking to the cookies and puts yummy cinnamon and Splenda on each one!) Bake for about 9 minutes, checking at 8 minutes to make sure the bottoms aren't browning too fast.
The cookies are done when the bottoms are just starting to brown.
About 6 dozen
Each with 1 gram of carbohydrates, a trace of fiber, and 1 gram of protein. Don't butter the cookie sheet or spray it with nonstick cooking spray. Why not? These cookies are so rich, they practically float on the butter that cooks out of them. I had no trouble with them sticking?I had trouble with them sliding around the cookie sheet while they were baking! I call them The Incredible Migrating Cookies. Hopefully your cookie sheets are flatter and your oven more level than mine.