Peanut Butter Cookies

I. Heat oven to 375 degrees F. Grease two baking sheets. In a mixing bowl, mix together all ingredients until well combined. Chill dough 10 minutes in refrigerator.

2. Drop dough by teaspoonsful onto prepared sheets, spacing evenly.

3. Bake until slightly brown, about 10 minutes. Cool on sheets 2 minutes; transfer to wire rack.

Shortbread Cookies

1. Heat oven to 350 degrees F. Mix almond flour, bake mix and Splenda. In a separate bowl, beat egg and egg yolk, add vanilla and butter, and mix until well blended (mixture will not attain a smooth consistency). Add egg mixture to dry ingredients; mix well,

2. Form 24 small balls and arrange on a baking sheet. Lightly flatten them with a fork to silver dollar size. Bake for approximately 8 to 10 minutes. Cool on sheet 2 minutes; transfer to wire rack.

3. Fruit filling option; After lightly flattening cookie, lightly indent with the back of a tablespoon or use your thumb a small indentation in the center of each cookie. Fill this with the sugar free preserve of choice.

Yield: 24 Cookies
Net of insoluble fiber and other indigestible carbs.

Note:  To make almond flour, process sliced or chopped peeled, blanched almonds in short, fast pulses, until very finely ground.

Waffle/Pancake

Combine all wet ingredients and mix together, including eggs. Combine with dry mix until all lumps are gone. For waffles, a bit stiffer batter is desired, so adjust cream as needed. For Pancakes a bit looser, batter is fine. Heat either a griddle for pancakes or waffle iron for waffles, spray with Pam or oil, and cook till waffle iron indicates ready. For pancakes until all bubbles stop forming and flip over.

Note: I have found that by using 3 eggs and adjusting the cream to make a nice batter the waffles are a better texture, I also add a few drops of vanilla to the batter for a more Belgian waffle flavor.