 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
From The Stevia Cookbook by Ray Sahelian MD & Donna Gates Ingredients:
1 1/2 cups all-purpose flour |
1/2 teaspoon sea salt |
1/2 teaspoon baking powder |
1/4 teaspoon nutmeg |
2 eggs |
1/2 teaspoon white stevia powder |
1 cup unsalted butter, softened |
Directions:
1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet (or line with parchment paper) & set aside.
2. In a medium mixing bowl, sift together the flour, salt, baking powder & nutmeg.
3. Place the eggs & stevia in a large bowl & beat with an electric mixer until well combined. Slowly add the butter, continuing to beat until the mixture is smooth & creamy.
4. Using a wooden spoon, add the flour mixture to the butter mixture, 1/2 cup at a time, stirring well after each addition.
5. Form the dough into 2-inch balls & place them 2-inches apart on the cookie sheet. Flatten the balls slightly with the bottom of a glass. Bake 20-25 minutes or until the cookies are golden brown.
6. Variations: Place a pecan half on top of each cookie before baking. Or, flatten the balls slightly with the bottom of a glass then make a thumblike depression in the center - fill the depression with your favorite jelly, jam, chocolate or carob chips before baking.
|
|