I LOVE these cookies!
Icy Hot Ginger Snaps
Ingredients
¼ cup shortening
½ cup butter
½ teaspoon salt
1 egg
¼ cup sugar free maple syrup
2 cups “NOW” brand unblanched almond flour
24 drops FAT TO SKINNY ZERO sweetener
2 tablespoons ground cinnamon
1 ½ tablespoons ground ginger
½ teaspoon cayenne
½ cup soy protein powder
1 tablespoon Xylitol
Makes 83 cookies
Directions
1. Preheat oven to 350 degrees.
2. Grease cookie sheets.
3. In a large bowl, cream the shortening, butter and ZERO.
4. Add the egg and beat until light and fluffy.
5. Add syrup, mix well.
6. In a separate bowl, mix together the flour, soy protein powder, salt, ginger, cayenne and cinnamon.
7. Add to the egg mixture and stir until well blended.
8. Roll bits of dough into 3/4 inch balls.
9. Place on cookie sheet about 2 inches apart and flatten to 1/8 inch thick.
10. Sprinkle tops lightly with Xylitol.
11. Bake for 15 to 18 minutes, until firm.
12. Let cool on wire rack.
TIP- Store your ginger snaps in the freezer inside plastic ware. The combination of hot and cold along with the “snap” is wonderful.