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Low Carb Snickerdoodles

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“A cinnamon cookie treat for low carbers or people allergic to wheat flour. Cooking time includes the chilling time.”
READY IN:
1hr 27mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl beat butter with an electric mixer on
  2. medium to high speed for 30 seconds.
  3. Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
  4. Beat until thoroughly combined.
  5. Beat in the remaining flour.
  6. Cover and chill for 1 hour.
  7. Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
  8. Shape dough into 1 inch balls (should make about 30 balls).
  9. Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
  10. Bake at 350°F for 10 to 12 minutes.

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