MERRY CHRISTMAS TO ALL!!!! Say it with something sweet.

Here is last year's confection list.

Say Merry Christmas with Shortbread Cookies and other cookie assortments (see previous posts) for tea time.  Merry Christmas my low-carb friends and blog friends.  Thank you for a wonderful year of friendship and sharing. Blessings to you and yours this wonderful season. Let's also remember the reason for the season and spread the joy, the love and the good news.

These cookies have a slight twist with the lemon juice in it – actually makes them rather interesting. You may dress these up with a frosting glaze, if desired. This dough would make wonderful pastry for a pie crust or for little pastry tarts. 

1 egg
Liquid sucralose to equal 1 cup (250 mL)
  SPLENDA® Granular
1/2 cup (1 stick) butter, softened (125 mL)
1 tbsp lemon juice (15 mL)
1/8 tsp almond extract (1 mL)
13/4 cups Gluten-Free Bake Mix, (425 mL)

In food processor, combine egg and liquid sucralose, OR SPLENDA® Granular, butter, lemon juice and almond extract; process.  Add Gluten-Free Bake Mix, page___; process.  Form into couple of balls, place in a plastic bag and refrigerate until easy to handle.  If you refrigerate it overnight, you’d need to leave it out for at least half an hour. 

Then roll each disk into 1/8-inch to 1/4-inch (0.3 cm to 0.6 cm) thickness between sheets of plastic wrap.  Remove top sheet and cut out cookies.  Otherwise form two, 6-inch (15 cm) rolls and slice the cookies from the rolls.  Place the cookies on greased foil on a cookie sheet and bake in 350°F (180°C) oven 8 to 10 minutes, or until brown underneath.

Yield:  24 to 30 cookies
1 cookie
73.9/59.1 calories
1.6/1.3 g protein
6.6/5.3 g fat
1.7/1.4 g carbs

OR SAY MERRY CHRISTMAS with Apple Spice Cheesecake 

This delightful recipe may replace apple pie, a beloved, traditional dessert.  Serve with a few extra slices cooked apple, if desired.  I tossed the cooked apple with a little cinnamon, melted butter and sweetener.

3/4  cup ground almonds (175 mL)
3/4  cup Gluten-Free Bake Mix, (175 mL)
1/cup butter, melted (60 mL)
2 cups peeled, chopped apple (500 mL)
2/3  cup water (150 mL)
1 tbsp lemon juice (15 mL)
Liquid sucralose to taste
16 oz regular cream cheese, softened (500 g)
1/cup sour cream (60 mL)
2 eggs
Liquid sucralose to equal 1/2 cup (125 mL)
    SPLENDA® Granular
1/3  cup granulated erythritol (75 mL)
1 tsp vanilla extract (5 mL)
1 tsp ground nutmeg (5 mL)
1/2 tsp ground cinnamon (2 mL)
1/tsp ground allspice (1 mL)
CrèmeFraiche, page___ (optional)

Crust:  In medium bowl, combine ground almonds, Gluten-Free Bake Mix, page___ and butter.  Press into bottom of 9-inch (23 cm) pie dish.  Bake in 350°F (180°C) oven 10 minutes. 

Filling:  While preparing the filling, place chopped apple in water and cook over medium heat 10 minutes.  Drain and stir in lemon juice and sucralose to taste.

In food processor, process cream cheese and sour cream.  Add eggs, liquid sucralose, OR SPLENDA® Granular, erythritol, vanilla, nutmeg, cinnamon and allspice; process until smooth.  Stir in apples.  Bake in oven 30 to 35 minutes, or until center is set.  Cool.  Frost with Crème Fraiche, page___, if desired.

Yield:  12 servings
1 serving
259.6 calories
7.4 g protein
22.6 g fat
6.4 g carbs