Low Carb Orange Cookies

Note from Cheri: This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. This recipe is part of a collection April shared in a fascintating article about, at the start of 2005, whether or not the low carb diet craze is really over. Click here for that story. Click here for lots more low carb recipes!

Blend together and set aside: 1 cup Splenda® 1 cup Maltitol or Erythritol 1/4 teaspoon Stevia (optional) 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon corn starch 2 teaspoon orange zest 1/2 cup vital wheat gluten 3 cups almond flour 1 packet unsweetened orange powdered drink mix (like Kool-Aid®) Combine and blend with electric mixer until thick: 3 eggs 1/2 cup butter (1 stick) 1/2 teaspoon orange extract 1 tablespoon lemon juice Glaze: 1 cup Maltitol 1 cup Splenda® 1 tablespoon lemon juice 1/2 teaspoon orange extract 3 tablespoons butter 1 packet unsweetened orange powdered drink mix (like Kool-Aid®)

Makes 48 Servings/Cookies Preheat oven to 350°F. Combine the dry ingredient mixture with the wet ingredient mixture and mix into a stiff, sticky dough. Chill for at least 1 hour. Prepare the glaze: Mix the glaze ingredients together, adding a few drops of cream if necessary to thin, although it should be thick enough to pipe through a pastry bag. Chill until needed. To finish: Cut chilled dough into 48 equal portions and form into balls. Place balls on greased cookie sheet allowing 2 inches between for spreading. Bake for 12 minutes. Allow to cool on cookie sheet then remove with thin spatula. Fill pastry bag with chilled glaze and pipe onto cookies. Keep refrigerated. Total Net Carbs = 63.3 Per Serving = 3.32 Pastry Bag & Tips! Need pastry bags and cecorating tips? Click for a fabulous kit that contains everything you need.