Prep time: 25 minutes
Cooking time: 12 minutes
Makes: 24 servings
1 cup sifted soy flour
1 tablespoon baking soda
3 tablespoons granular sugar substitute (Sucralose)
4 ounces cream cheese
2 tablespoons unsalted butter
2 tablespoons sour cream
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
In food processor, pulse soy flour, baking soda, sugar substitute, cream cheese and butter for 30 seconds, until texture resembles coarse meal.
In small bowl, mix together sour cream, egg and vanilla extract. Add sour cream mixture to soy mix mixture and pulse until just-combined, about 15 seconds. Chill in freezer 10 minutes or until firm.
Roll dough out between 2 sheets of plastic wrap or waxed paper to 1/8 thickness. Using cookie cutters, cut out dough in desired shapes. Arrange cookies on prepared baking sheet and bake cookies 10-12 minutes, until lightly golden. Allow to cool completely before decorating.
Nutritional information per serving: Net carbs: 1.4 g; Fiber: 0.3 g; Protein: 1.8 g; Fat: 3.7 g; Calories: 46.