Remember those Old fashioned Christmas sugar cookies your grandma made?  Well they just got better by drizzling a chocolate ganache mixed with a raspberry slush on top! Your thumbprint is required to give these cookies grandma’s touch! NOTE:  Why not add this raspberry slush on top of pancakes or on KETO Toast

Ingredients for these Christmas cookies:  ( 1 ounce = 2 tablespoons)

1. 200 gms almond meal ( 7 oz – 14 tablespoons)
2. 1/2 tsp baking powder
3. 110 butter  (4 oz  = 8 tablespoons )
4. 50 gms stevia ( 2 oz = 4 tablespoons )
5. 1 egg yolk
6. 1/2 tsp vanilla extract
7. Ingredients for raspberry slush jam:
8. 70-80 gms raspberries (frozen 3 oz – 6 tablespoons)
9. 30 ml water  ( 1 = 2 tablespoons )
10. 10 gms stevia  ( 1 tablespoon )
11. Ingredients for chocolate ganache:
12. 40 gms unsweetened dark chocolate ( 2 oz )
13. 25 gms of heavy cream ( 2 tablespoons )
14. PREP for cookies: Preheat the oven to 170C.
15. Mix almond flour and baking powder in a bowl and keep aside.
16. In another mixing bowl, whisk butter with the sweetener until its fluffy.
17. Add egg yolk and vanilla extract and mix again.
18. Finally add the almond flour and baking powder mix and whisk it to form a dough.
19. Make 8-9 balls out of the dough. Use thumb to create fill space in the center of each. Bake cookies for 10-12 minutes. Light brown and soft is what is needed.
20. Size of cookies increased.  Use thumb to reinforce fill space while warm.
21. Fridge the cookies until cool while you make the raspberry  slush jam:
22. Raspberry slush jam: Add around 1 tablespoon of water in a non-stick boil pot.
23. Add the frozen raspberries. Boil the mix on low flame, stir occasionally.
24. After mixture boils add the sweetener and stir.
25. Smash raspberries using a spoon; mix until it forms a smooth paste.
26. Add 1/4 teaspoon xanthan gum to thicken and stir well.  End result looks jammin.
27. Add the jam into thumbprint on each cookie and refrigerate for 30 mins.
28. Make chocolate ganache just like for recipe KETO No Bake Cheese cakes
29. Melt dark chocolate in microwave.  Add heavy cream. Give it a good mix.
30. Drizzle ganache on top of cookies. Refrigerate cookies for another 30 mins.