Recipe by: Tiffany

This recipe is for an autumn morning with friends. It is best served with an apple spice or peach flavored tea, as it will bring out the nutmeg and cinnamon flavors. Do not serve with green tea.

1 cup Carbolite Bake Mix
1/2 cup Splenda granular
2 tsp. baking powder
2 pinches nutmeg
1/8 teaspoon cinnamon
tiny pinch salt
2 eggs
1/4 cup heavy cream
1 1/2 vanilla extract
2 1/2 tablespoons butter (melted to liquid form)

Preheat oven to 350 degrees.
In large mixing bowl, combine all dry ingredients. Mix well. In medium bowl, combine all wet ingredients. Stir lightly. Be careful not to beat eggs. Pour wet mixture over dry and fold until dough forms. Scoop out tablespoonfuls of dough into hand and form ball. Press balls onto buttered cookie sheet (or Teflon baking sheet sprayed with butter-flavor cooking spray.) For crisper cookies, press completely flat. For moister cookies, allow center to be higher than edges but still relatively flat.

Bake for 8 minutes. Do NOT overcook! Cookies should have a crisp bottom and should remain light-colored on top with cracks. Allow to sit for 10 minutes to cool and further crisp. Serve with herbal or decaf tea.