Makes 32 cookies Calories 130 Prep Time 15 minutesTotal Time 45 minutes Made with Splenda® Original Sweetener
Ingredients
1 cup unsalted butter
1 cup Splenda® Granulated Sweetener
2 large eggs
2 teaspoons vanilla extract
2 ½ cups almond flour
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Rainbow sprinkles or nonpareils, for decoration
Equipment needed: 32 (4″) oven-safe cake pop sticks
Nutrition Info Per Serving
Serving Size: 1 cookie
Calories
130
Total Fat
10g
Saturated Fat
4g
Cholesterol
30mg
Sodium
65mg
Total Carbs
7g
Dietary Fiber
1g
Sugars
1g
Added Sugars
0g
Protein
3g
Instructions
In a bowl using an electric mixer, cream together butter and Splenda Sweetener until fluffy. Beat in eggs and vanilla extract.
In another bowl, combine flours, baking soda, baking powder, and salt. Gradually add dry ingredients to butter mixture, beating well after each addition.
Divide dough in half; cover and refrigerate for 30 minutes.
Preheat oven to 350°F. Line 2 baking sheets with parchment.
On a lightly floured surface, roll chilled dough to 1⁄8” thick. Use a 1 ½” round cookie cutter (or a flower-shaped cutter) to cut out cookies, rerolling scrap dough as needed. Arrange 4 rounds to make a flower shape. Transfer to prepared baking sheet. Decorate with sprinkles or nonpareils. Press a cake pop stick into each cutout to resemble a flower stem.
Bake for 10–12 minutes or until edges of cookies are lightly browned. Cool slightly, then transfer to a wire rack to cool completely.
