While the DNC rocks, Michelle Obama cooks

August 6, 12:01 PMLow Carb ExaminerJamie Van Eaton

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 Want to get into the spirit of the elections with more than your vote?

Engage taste buds when you choose this adaptation of Michelle Obama's favorite cookie recipe. This version has been altered slightly to ensure a low-carb, gluten-free dessert, and is sure to be a winner in your home in 2008.  

Michelle Obama's Shortbread Cookies*  

1-1/2  cups (3 sticks) unsalted butter, softened
3-3/4 Tbsp Sweetleaf Stevia Plus + 1 Packet Stevia Plus sweetener or 1-1/2  cups plus 2 tablespoons baking Splenda
2  egg yolks
2  tablespoons Amaretto (almond liqueur)
1  teaspoon each orange and lemon zest
3  cups almond flour 
1/4  teaspoon salt
1  beaten egg white
Chopped nuts (optional)

Directions

1. Heat oven to 325°F.
2. Line a 17 x 12 x 1-inch jelly roll pan with nonstick foil. In large bowl, cream together butter and 3-3/4 Tbsp stevia or 1-1/2 cups Splenda.
3. Slowly add egg yolks, and beat well until smooth. Beat in Amaretto and zest.
4. Stir in almond flour and salt until combined.
5. Spread dough evenly into prepared pan, flattening as smoothly as possible. (I butter my fingers to press, and then smooth with a spoon)
6. Brush top with egg white; sprinkle with nuts (if using) and with remaining sweetener.
7. Bake at 325°F for 25 minutes or until brown (if using Splenda, check for doneness 3-5 minutes early). Turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes. Cut while slightly warm. If cookies are crumbly, refrigerate.