Christmas Cookies

Christmas Cookies
( I'm still not finished with this recipe!!!  it needs work fo it to truley be the cookie I'm looking for--but -getting closer)

I have long been experimenting to make a cookie that is capable of being rolled  and taste at least reminiscent of the cookies we made growing up.  That cookie was a not-too-sweet,  slightly puffy cookie flavored with almond and sour milk-- recipe courtesy of my Swedish Grandmother.  We then decorated them with copious amounts of butter frosting--a really GOOD cookie--and  one of my favorite Christmas memories.  Most of them were ugly as sin,  then later with my own, rather artistic children, occasionally works of art!  Always delicious.  These turned out very well!  For the holidays I go ahead and use a real sugar frosting--just going easy on it.  Some memories must be preserved!


oven 300 degrees F
Ingredients
1 1/4 cup almond flour
2 T each oat flour/ wheat flour/ dried egg white
1 T xanthan gum
1/4 cup xylitol
3/4 cup poly d
dash salt
1/2 t baking powder ( 1 tsp at sea level)

1 egg
2 T sour cream
squeeze lemon juice
2 ounces palm oil, melted
1 tsp vanilla
1/2 tsp almond
20 drops liquid sucralose sweetener  or calorie free sweetener of choice (approximately 1 cup of sugar equivalent)

Method
combine all the dry ingredients in one Large mixing bowl,  the wet on another and melt the palm oil in a third.

Add the wet to the dry then add the palm oil.  mixture will be thick.  Knead slightly and form into a ball then  wrap the dough in plastic wrap and chill for an hour or two.  Roll out and cut with cookie cutters then bake on baking sheets with parchment paper at 300 degrees F for 10-12 minutes.  cool cookies on the baking sheet for a couple of minutes before transferring to a cooling rack.

These cookies are sweet enough to stand alone but  are delicious decorated with low carb cream cheese frosting,  egg white wash plus sprinkles or go all out with parchment cones and tips filled with butter frosting!