Prep 1 hr 30 mins
Cook 10 mins
Light delicious cookies that I had when I was a kid. This is a low carb, sugar free adaptation. Very light pastry cookie with an almond filling. Very labor intensive to make, but worth it!
- Using stand mixer on low speed, creme butter and add flours and creme and baking powder. Do not overmix. Add soy flour as needed to make a non sticky batter.
- Preheat oven to 375 degrees F.
- Roll out dough to less than 1/8" thick on a surface lightly floured with soy flour. A silicone mat is desirable. Use a round cutter such as a shot glass to cut round cookies 1 1/4" in diameter. A 1" copper pipe fitting from a home improvement store also works very well. Place the cookies on an ungreased cookie sheet 1/4 inch apart.
- Using a fork, pierce each cookie in four parallel rows. Sprinkle each cookie with splenda. A salt shaker works well for this purpose.
- Bake cookies for 8-10 minutes until golden and puffy. Do not brown.
- Remove cookies from sheet to cooling rack at once. A metal spatula is best to remove cookies from sheet. They will be brittle, especially when hot.
- Make the creme frosting. Either used powdered erythritol and splenda, or powder it yourself to the consistency of confectioners sugar using either a food processor with an S blade or a coffee grinder. Combine the powdered erythritol, splenda, almond extract, butter and heavy creme. Add the red food coloring and mix until smooth and creamy.
- Make sandwiches with the cookies so the splenda coated side of the cookie is facing towards the outside. (optional) May gently heat creme frosting in microwave to facilitate spreading it onto cookie.
- Refrigerate (optional).