Instructions: * Note: To make almond flour, process sliced or chopped peeled, blanched almonds in short, fast pulses, until a flour is created. Do not process beyond this point, as youll end up with almond butter.

Heat oven to 350 degrees. Whisk almond flour, bake mix and sugar substitute. In a separate bowl, with an electric mixer on medium, beat egg and egg yolk, vanilla and butter until well incorporated (mixture will not attain a smooth consistency). Beat in flour mixture just until combined.

Form dough into 24 small balls; arrange on a baking sheet 1 apart. Lightly flatten them with a fork to silver dollar size. Bake 8 to 10 minutes, until set. Cool on baking sheets before transferring to a wire rack.

This recipe yields 24 cookies.

Description: "Based on a classic sugar cookie recipe, this type of cookie is a versatile treat to have with decaf tea or coffee. It also makes an excellent pie crust."
Yield: 24 cookies

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