Cimmanimanimanimanim....

It's such a fun word. That's how I say it, sometimes, but then Lanse gives me that frowny schoolteacher look over his glasses, and I apologize. Cinnamon. It's what's in the oven!

I found a low-carb recipe for snickerdoodles. I'm hoping those are the soft and chewy cinnamon Christmas cookie, because I don't like those hard crispy ones. I think those are ginger snaps, so I'm staying away from them. We'll find out how they taste in about... ten minutes, probably. If they're cool enough.

I got the recipe off of Christmas-Cookies.com

"Low-Carb Snickerdoodles

(photo by me - after they came out of the oven)

Ground almonds create an "almond flour" which is a wonderful substitute for wheat flour for many baking recipes.

1/2 cup butter, softened
1-1/2 cups ground almonds
1 cup granulated Splenda
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda
1 teaspoon cinnamon

In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg,
vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground
almonds. Cover and chill in bowl for 1 hour. Pre-heat oven to 350 F. In a small bowl, combine
the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled dough into 1-inch balls.
Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an
ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.

Note: 1.5 net carbs per cookie
Servings: 26" [not 26 inches, that's the end of the quotation. :) ]

As I was typing this, my 10 minute timer went off. The cookies still look really wet and soggy and haven't spread out enough, and are only brown by virtue of the fact that cinnamon is brown. So I'm giving it another five and we'll see what happens. My oven's been cooking crookedly lately. Sigh. Granted, the oven came with the house (which is 11 years old) so it may be on its last legs.

Update: They're good. I should have followed the directions and taken them out at 12 minutes even though they looked wet and sloppy. Now they're a bit crisp. They're very dry, which is true of my Mupcake recipe too, which also uses Almonds for flour and lots of butter and Splenda. So I think that's part of what you get. They taste lovely while eating them though. I'm starting to taste more and more the aftertaste of Splenda, which I didn't taste at all when I first started using it. So I may just try making these with sugar one day just to see. Or maybe half and half.