Friday, April 9, 2010
2 cups low carb flour
1/2 teaspoon cinnamon
1/2 cup sweetener
1/2 teaspoon grated lemon peel
3/4 teaspoon baking soda
1/2 cup (1 stick) margarine or butter
1/4 cup low carb Corn Syrup
1/2 cup seedless raspberry preserves
1/3 cup finely chopped walnuts
2/3 cup low carb powdered sugar
Preheat oven to 350°F. Combine flour, sugar, baking soda, cinnamon and lemon peel in large mixing bowl; set aside.
Heat margarine and corn syrup in small saucepan over low heat until margarine melts. Pour over flour mixture; stir until thoroughly blended.
Divide dough into five equal pieces. Pat each piece of dough into a 14 x 1-inch rope on a large ungreased cookie sheet.
Combine raspberry preserves and walnuts. Make a depression down the center of each rope; fill with preserve mixture, mounding slightly.
Bake 12 to 15 minutes or until lightly browned. Remove from oven and cut diagonally into 1-inch wide slices.
In small bowl stir confectioners sugar and milk until smooth. Drizzle over warm cookies. Cool on wire racks. Store in an air-tight container.