Source: Marlene Koch's Eat What You Love

Finely ground nuts add a twist to a traditional shortbread cookie.

Servings

0.75 cup almond meal (flour) , or 1 cup whole almonds
0.5 cup white all purpose flour
0.25 cup butter , softened
1 eggs
0.5 tsp almond extract
0.75 cup SPLENDA® No Calorie Sweetener, granulated
1 tbsp powdered sugar

1 Preheat oven to 350°F. Coat a baking sheet with nonstick cooking spray.
2 If using whole almonds, place almonds in a food processor and process until very finely processed (like very coarse flour). Pour ground almonds into a small mixing bowl. Add all-purpose flour. Combine and set aside.
3 In a large bowl, using an electric mixer, beat butter and until mixed together (it will not be creamy). Add the egg and almond extract and beat until light and fluffy. Add flour mixture and gently stir until all ingredients are well blended. Refrigerate dough for 30 minutes.
4 Roll level tablespoons of dough into round balls and place 1¼ inches apart on the baking sheet. Bake 12-15 minutes, until tops are slightly browned and bottoms are golden brown. Remove cookies and cool. Sift powdered sugar across tops of cookies before serving.