MexicanWeddingCookies

Ingredients

Going for an extreme healthy version, so this isn't full-on decadently delightful.

First Attempt

• 1/3 C all purpose flour (stand-in for protein powder that isn't here yet)
• 1 C ground almonds (aka: almond flour)
• 1/4 C sucralose granulated sweetener
• 4 Tbsp butter
• 1/4 C chopped pecans
• 1 tsp vanilla
• 1 tsp water
• dash salt

Roast almonds and pecans at 350 for 6 minutes. Use a blender to pulverize the almonds (only takes a few seconds, don't make almond butter)

Soften the butter, mix everything together with a fork, chill in fridge for an hour, make balls and flatten, cook at 325 for 20 minutes.

Up next: Increase to 1/2 C sucralose. That matches the original recipe, I was limiting it to test for making a similar recipe for friends who don't like synthetic sweetener.

Second Attempt

• 1/4 C chopped pecans, roasted
• 3/4 C walnuts, roasted and ground (aka: roasted almond meal)
• 1/2 C sucralose granulated sweetener
• 4 Tbsp butter
• 1 tsp vanilla
• 1 tsp water
• 2 tsp baking powder
• I forgot the salt