Sugar Free Jelly Filled Cookies

WOW, the holidays are over.  We had a house full, but I am not complaining I was so happy my family came up from Miami to spend Christmas with us.  This was my youngest daughters first Christmas and it was extra special because the whole family got to share it.

We did so many things over the holiday and I kept meaning to post about it all but with so many people here and the craziness of the holidays, I guess time just got away from me.  This week as been all about catch up and clean up, but I finally feel like I have it all under control now and can get back to my normal life.

I did want to post about another cookie we made for the holiday, but this one is a great cookie for any time of year.  My dad is a diabetic so I always try and find new yummy recipes for him whenever he is here.  And since it was Christmas I wanted to make sure to have a special cookie for him (and that way we could still eat all our Sugar cookies without feeling guilty). 

My sister and I actually made these sugar free jelly cookies together so it was a lot of fun.  And my dad loved them so that was great, on the down side we all really liked them so poor dad ended up having to share the only sugar free cookie he had.

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Ingredients

½ cup butter	1 tsp vanilla extract
2 cups all-purpose flour	½ tsp baking powder
1 cup artificial sweetener	¼ tsp baking soda
1/3 cup sour cream	2/3 cup ground almonds
1 egg	½ cup raspberry preserves

Directions

In a large mixing bowl cream together butter and artificial sweetener with an electric mixer. 

 Gradually add egg and vanilla while mixing.  

 Sift together flour, baking powder, and baking soda.  Stirring by hand add to wet mixture.

 Finally, stir in sour cream and ground almonds.  Knead dough to till it forms a ball. Refrigerate for at least 2 hours.

 Preheat oven to 375 degrees F.

  On a well-floured surface, roll out dough to 1/8 thickness.  Cut out cookies using one large cookie cutter then on half the cookies cut out the middle using a smaller cookie cutter.

 Place cookies 1 inch apart on ungreased cookie sheet, and bake in preheated oven for 6 to 8 min. 

 To assemble: Stir the raspberry preserves until it is smooth.  Spread the preserves on to the cookies without the holes.  Place cookie with whole on top of the fruit layer.