8 ounces Unsalted butter
3/4 ounce Sucralose
1 teaspoon Salt
4 ounces Sour cream, fat free
1 tablespoon Grated orange peel
5 ounces Hazelnuts, toasted and chopped coarsely
8 ounces Pastry flour
2 ounces Rice flour
Yield: 24 Cookies
1. Cream the butter, sucralose and the salt.
2. Add the sour cream, orange zest and the hazelnuts. Mix well.
3. Add the flours and mix until just combined. Form the dough into a long bar measuring 2 x 2 inches (5 x 5 centimeters) square. Chill the bar in the freezer until hard.
4. When ready to bake, cut each bar into 1/2 inch (1.2 centimeter) thick slices.
5. Position slices on a paper-lined sheet pan and bake at 375°F (190°C) oven until golden brown, approximately 25 minutes.
Notes: Method: Ice Box
3/4 ounce Sucralose
1 teaspoon Salt
4 ounces Sour cream, fat free
1 tablespoon Grated orange peel
5 ounces Hazelnuts, toasted and chopped coarsely
8 ounces Pastry flour
2 ounces Rice flour
Yield: 24 Cookies
1. Cream the butter, sucralose and the salt.
2. Add the sour cream, orange zest and the hazelnuts. Mix well.
3. Add the flours and mix until just combined. Form the dough into a long bar measuring 2 x 2 inches (5 x 5 centimeters) square. Chill the bar in the freezer until hard.
4. When ready to bake, cut each bar into 1/2 inch (1.2 centimeter) thick slices.
5. Position slices on a paper-lined sheet pan and bake at 375°F (190°C) oven until golden brown, approximately 25 minutes.
Notes: Method: Ice Box
Last edited by a moderator: