We have been trying to put up some of our CHRISTmas decorations today.  We were able to get the tree up last night before Skippy went to bed.  We decided not to put up too much as our home is very small.  We had to do some moving of furniture and put things where they don't look that good, but it's only for a short time so I am ok with it. 

I took a short break this morning to enjoy a hot cup of tea and some chocolate chip cakies I made over Thanksgiving.  (recipe to follow)  It was cold here this morning, 32* degrees when I woke up, but is almost 60* now, however, it doesn't feel like it at all.

So, how is your holiday decorating coming along?

Sugar-Free/Gluten-Free Almond Flour "Snickerdoodle" Cookies

This afternoon I was searching the internet, looking for a dessert to make for our couples Bible study tonight that I could eat.  I found this recipe on "Kalyn's Kitchen" and knew I just had to make these.  They are very easy to make they taste delicious too. Even Skippy liked them!
WOO HOO!

For this recipe, you will need the following:


Ingredients:
1/2 cup butter softened
1 1/2 cups almond flour or almond meal (almond flour gives it a more finely-textured cookie
3/4 cup granular Splenda
1/4 cup brown sugar (I used Ideal Brown Sugar Substitute)
1 egg
1/2 tsp. vanilla
1/4 tsp. baking soda
1/4 tsp. cream of tartar

For Rolling Cookies
2 T granular Splenda
2 tsp. brown sugar
3/4 tsp. ground cinnamon

In mixing bowl, combine the butter, 3/4 cup almond flour, 3/4 cup Splenda, 1/4 cup brown sugar, egg, vanilla, baking soda, and cream of tartar and blend well with mixer until well combined. Beat in the other 3/4 cup of almond flour, until all the ingredients are thoroughly mixed. (The mixture will be stiff.)

Scrape the beaters to remove all the dough, then cover bowl with plastic wrap or a lid and chill one hour or longer. (I've gotten distracted and chilled it for nearly 3 hours, which didn't seem to matter.)

When you're ready to bake the cookies, preheat the oven to 350F/175C. Combine 2 T Splenda, 2 tsp. brown sugar, and cinnamon in small dish.

Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across. Roll each ball in the Splenda/brown sugar/cinnamon mixture and put on cookie sheet 2 inches apart

For flatter/crisper cookies, smash each one down with your fingers, keeping them about 1/4 inch thick. You can also bake them without smashing for a more domed-shaped cookie. Bake cookies about 14-16 minutes, until they're starting to brown and are slightly crisp-feeling to the touch.

Remove cookies to a rack and let cool 20-30 minutes before serving.  They're fairly crumbly when they're hot but they stay together well once they're cool. These cookies will keep for several days in a plastic container if you can manage to keep them around that long.

ENJOY!

Friday's Photo File

     

    This remind me that as we each follow our life's track, God has already been there,  preparing the way!     * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *   I am linking up today with Hope from "The Simple Life of Hope" - a place to share your new or old treasure photos. 
If you'd like to join in on the fun, please click HERE to link up!