Low Carb Fruit Cookies

2 sticks margarine, softened
6 ounces cream cheese, softened
2 cups almond flour
1 (12-ounce can) pureed sugar free fruit filling
sprinkle Splenda for garnish, optional

In a large bowl blend margarine and cream cheese together, by hand with a metal spoon. Slowly add flour until it is all incorporated and a dough is formed. The dough will be soft and sticky. Cover the bowl with plastic wrap and put in
refrigerator overnight, or for several hours (until hard to the touch).
Flour the countertop. Take a handful of dough out of bowl returning the unused portion to the refrigerator (continue this process until all mixture is used). Roll handful of dough out into an approximately 1/4-inch thickness.
Take a 2 by 3-inch diamond shaped cookie cutter, and cut as many diamonds as possible (size of cookies should be two bites, so the cutter cannot be large). Take leftover dough and roll out again, cutting more diamonds. Repeat until all the dough is used.
Place the diamond cut out onto the palm of hand. Put a 1/2 to 1 teaspoon of fruit filling into the center of the diamond shape.
Dip your finger in a little bit of water, put on one side of diamond. Fold lengthwise and seal the tops of the cookies together to create a 3-dimensional diamond shape. Place on cookie sheets and bake in a preheated 350 degree oven for 10 to 12 minutes.
The later batches may cook faster than the first ones. Check the BOTTOMS of the cookies.
They are done when the BOTTOMS are soft golden brown. The tops may not look done, but they ARE! Remove from oven, wait 3 minutes, then remove to a cooling rack. When ready to serve, sprinkle with Splenda.


Number of Servings: 1

Recipe submitted by SparkPeople user LEMGIRL.