1 1/4 cup almond flour (or any nut flour)
1 cup Splenda
1 egg
1/2 tsp almond extract
1/4 cup butter, softened

Mix all together well and form into 24 small balls. Press flat on a ungreased cookie sheet. Decorate with an almond slice (optional) Bake for 8 minute at 350.

Jubilee writes "These are real cookies and taste great. I've served them to non-low-carb people!"

Sarah says " They are very very good! My new favorites!"