1 cup Butter 2 cups fructose 4 eggs 2/3 cup Sour Cream 1 ½ tsp. Baking soda 1 tsp. Nutmeg ½ lemon, zested 1 tsp. Vanilla extract 4 ½ cups WW pastry flour 1 cup chopped almonds
Cream fructose and butter. Beat in eggs and sour cream.
In separate bowl mix dry ingredients. Add dry to wet. Add in almonds. Use 1 green scoop per cookie, 15 cookies per parchment lined baking sheet pan. Flatten cookies slightly with hand. Bake at 275 for 15 to 20 minutes or until lightly brown.