And yet…

The sugar cookies need work.

I subbed half the flour with almond flour, the other half is whole wheat, and of course, I used Splenda. I’m thinking they need some kind of additional topping, though the texture came out really nice – very chewy and good.

It’s the almond meal, I think, that gives it the “off” taste. Still, I could eat five cookies without poisoning myself, so really, that’s gotta be a win.

Full recipe to follow when I finally get it right.

This entry was posted on Monday, September 29th, 2008 at 9:12 pm and is filed under cookery. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.