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Date of last review
Sun March 3, 2013
8 oz cream cheese
1/2 cup butter
2 cups almond flour (crushed almond meal) 3/4 cup splenda
1 cup shopped walnuts or pecans or almonds
How To Prepare:
Mix softened cream cheese and butter. Fold in Splenda, almond flour and nuts.
Drop by teaspoonfuls onto a greased cookie sheet (I use a mini muffin pan) Bake at 350F degress until slightly brown around the edges (about 8-10 minutes, longer if necessary to reach golden brown edges). When they are done I usually have one with a small dollop of sugar free jam on top, reminds me of the thumbprint cookies I used to have a christmas. ENJOY
Number of Servings:
Effort (Easy, Average, Difficult):
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