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Old 10-13-2006, 11:55 AM   #1
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Sugar Cookies (the ones you can cut-out w/cookie cutters)???

With the approaching holidays, I was wondering if any of you AWESOME bakers out there have found an adequate sugar cookie substitute (LC of course)? I'm looking for one of those you can roll out and use with cookie cutters?

TIA
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Old 10-13-2006, 01:00 PM   #2
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Hey, I would love a good recipe for these. . .even a rolled cookie, like "slice and bake."

My efforts in the past have not been fab.

Cookies that I've found good are peanut butter, Snickerdoodles.
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Old 10-13-2006, 01:08 PM   #3
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Oh, and Pecan Sandies--Liz's on Lindasue's website. She gives credit to Lori for the Snickerdoodles. . .

Lots of good peanut butter cookie recipes. . .

Who has a sugar cookie recipe? (I didn't care for the ones made from protein powder. . .)
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Old 10-13-2006, 02:28 PM   #4
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Mel, I don't know if you also don't like the ones with protein powder like Mag, but I thought they were great! Most people didn't know they were LC last year. I frosted them and they were all gobbled up. Thanks to whoever created them.

Christmas/Holiday Roll-Out Sugar Butter Cookies

2C Carbquik
1C almond meal/flour
1 C Polydextrose
3 scoops (approx. .75 heaping cup) Vanilla Designer Whey Powder
½ cup Carbalose flour
.5 C Erythritol
1 teaspoon baking soda
2 eggs
1 TB glycerine
.5 tsp liquid Splenda
1 teaspoon vanilla extract
1.5 sticks butter, softened

1.Combine all dry ingredients in a large bowl, set aside.
2.Beat eggs, glycerine, vanilla and Splenda until smooth. Next add butter, beating well until well-incorporated, with no large lumps.
3.Gradually beat in Carbquik mixture.
It is best to use a heavy duty mixer as this is tough to mix.
4. Roll into a ball, and wrap and chill in refrigerator several hours or overnight.
5. When ready to roll, cut off a chunk and put the rest back in the refrigerator. Lightly flour the board and place a piece of plastic over the dough ball. Roll to about ¼ of an inch thick. Press with cutters and place on cookie sheet that has been lined with parchment paper.
6. Bake at 325 degrees until golden brown . Mine took 7-9 minutes. Watch carefully as they can burn quickly.
7. Let set up on the cookie sheet a few minutes and then transfer to wire rack to cool.

To decorate: make icing with powdered E OR
Shake granular E or xylitol or Splenda with food color until it is colored. Place on cookie before baking or ice cookie and decorate with colored sugar OR
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Old 10-13-2006, 02:31 PM   #5
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Sungoddess. . .the recipe I tried had only protein powder. . .no carbquick, no almond meal. . .

I will surely try these. . .

I like protein powder. . .use it often, but my recipe from 2 years ago was just not good, and as I said, it was only using protein powder for flour, as I remember. . .got the recipe out of a LC mag.
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Old 10-13-2006, 02:36 PM   #6
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Since this thread is hard to find. . .I'm giving the link:

Holiday Cookie Challenge

It's at past amazing posts. . .but still I can't bump it up, as it is closed out!
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Old 10-13-2006, 06:28 PM   #7
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Thanks for posting the link. Sounds like some good recipes there.
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Old 10-13-2006, 06:40 PM   #8
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I can not believe we are thinking holidays already. Our neighbors to the West - Buffalo - got hit with so much snow they closed the thruway. Yikes.
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Old 10-13-2006, 07:32 PM   #9
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[COLOR="DarkOrchid"]I don't have any Designer Whey vanilla, but I do have IDS Vanilla protein powder (which is also whey isolate powder). Do you think the IDS can be swapped for the Designer Whey?[/COLOR]
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Old 10-13-2006, 09:59 PM   #10
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Quote:
Originally Posted by sueo View Post
[COLOR="DarkOrchid"]I don't have any Designer Whey vanilla, but I do have IDS Vanilla protein powder (which is also whey isolate powder). Do you think the IDS can be swapped for the Designer Whey?[/COLOR]
I would think so......
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Old 10-14-2006, 03:00 PM   #11
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sungodess, do you know the carb count and what did you use to frost them?thanks!
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Old 10-14-2006, 03:21 PM   #12
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Quote:
Originally Posted by annieg View Post
sungodess, do you know the carb count and what did you use to frost them?thanks!

Sorry I don't. I am one of those people who always eats low carb products but I don't count the carbs.

The first time I made them I mixed powdered erythritol, some liquid Fiberfit and heavy cream just to the consistency of a glaze and colored it with food colors and frosted with that.

The next time I made it with powdered maltitol and just mixed with a heavy cream to the consistency I wanted. The taste of it was great and it was such a minimal amount I didn't have any laxative effect which I normally do get.

This Halloween I am doing an egg yolk paint. You paint the cookie before you bake them.



Instructions for making paint using an egg yolk
Materials Needed:
• 1 Large Egg (raw)
• 1/2 tsp of Water
• Food Coloring
Instructions:
Crack open the egg and separate the yolk from the white. Put the yolk in a bowl and add the water.
Mix the yolk and water well and then add some food coloring until you reach the desired color. Make several bowls of this mixture to create different colors. Paint with paint brush and then bake.

Last edited by sungoddess; 10-14-2006 at 03:23 PM..
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Old 10-14-2006, 03:42 PM   #13
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Sungoddess, what a great idea to paint the cookies! I just may have to do that this year.
Thanks,
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Old 10-15-2006, 01:43 PM   #14
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WOW...great ideas here..I have my mom's original holiday cookie cutters and am now ready to dig them out...Thanks everyone, as always, with being so generous with your ideas

Last edited by Maggy; 10-15-2006 at 01:46 PM..
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Old 10-15-2006, 04:26 PM   #15
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Magnamater, I know exactly the cookies you're talking about. The LC mags used to have recipes for things made entirely with protein powder in every issue. Pie crusts, tarts, cookies, etc. Yuk.

Sungoddess,
I've used the egg yolk paints before, and they can be problematic. When the cookie bakes, it expands a little and the colored yolk mixture lightens in color (it also may crack). So, I'd skip the water and go straight to a generous amount of food coloring. By the time you get enough food coloring mixed in the yolk, you'll find that the water may not be necessary.
Also, the cookies should be completely free of any loose particles. The brushes tend to get clogged.
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Old 10-16-2006, 05:32 AM   #16
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Here is my stab at a sugar cookie

1 cup Carbquik
2 T. resistant wheat starch
2 T. wheat protein isolate 5000
1 t. baking soda
1/2 cup crisco green
2 T. powdered erythritol
1 T. isomalt
1 T. polyD
1 T. not/Sugar
1 t. cream of tartar
1 egg
1 t. vanilla
1/2 cup splenda equivilent(12 drops sweetzfree)

Combine carbquik, RWS, WPI 5000, and baking soda in a small bowl and set aside.

Combine erythritol, isomalt, polyD, not/Sugar, and cream of tartar in another bowl.
Mix crisco and sweetener mixture until light and fluffy.
Beat in egg, vanilla, and sweetzfree until smooth.
Gradually beat in flour mixture until well combined.

Wrap with plastic wrap and refridgerate overnight.

Divide dough in half and return other half to fridge.
Roll dough out between 2 sheets of wax paper to 1/8 inch thick.
Cut out with floured cutter.
Bake in a 350 oven on a foil lined cookie sheet for 8 to 9 minutes until edges are golden brown.
Cool on a wire rack .
Repeat with remaining dough.

Yeild: 1 1/2 to 2 doz (3 inch cookies)
Slightly less than 1 carb each





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Old 10-16-2006, 06:09 AM   #17
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Kevin, these look like the ral deal! Guess sugar cookies will be on the cookie plate this year.
Thanks,
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Old 10-16-2006, 07:43 AM   #18
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Kevin.........Can the Isomalt be omitted from your recipe?
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Old 10-16-2006, 07:57 AM   #19
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Quote:
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Kevin.........Can the Isomalt be omitted from your recipe?
Pam, I didn't make them without isomalt so any answer I give is going to be a guess.

With that in mind, for that small of an amount, diabeti Sweet brown or regular will work......if not that then 1 or 2 extra T. of polyD should work.

Last edited by Kevinpa; 10-16-2006 at 07:58 AM..
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Old 10-20-2006, 01:22 PM   #20
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Recipe from 2003--

I have been looking for this recipe for a good week and finally found it. My notes say I made these on 12/14/03. Vague memory here. Recipe uses Carbolite bake mix so someone else will have to supply the sub if requested. These are made as balls in the recipe but can be rolled and cut, which I did.

Ingredients:
2 sticks butter, softened
16 pkts Splenda (equiv to 1/2 C sugar) I used 1/4 Xylitol and 1/4 D'sweet.
2 teas. vanilla
2 teas. almond ext.
1 teas. cold water
2 cups Carbolite bake mix
1 cup ground almonds( almond meal/flour)

Using mixer on low speed, cream butter and Splenda. Blend in vanilla, almond ext., and cold water. Add ground almonds and bake mix. Blend until dough is thoroughly mixed. Scrape beaters into bowl. Dough will be dense. Roll out the dough and use cookie cutters. Cookies will hold their shape as they bake. If desired, top with a slivered almond or sprinkle with colored Splenda before baking.
Bake at 350 for 10-12 mins. Do not over bake.
My notes say that the dough must be blended well to roll easily and it is fairly easy to handle.
HTH, helper-- Sorry, no credit can be given as I copied to notepad and printed from there.
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Old 10-20-2006, 01:35 PM   #21
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Quote:
Originally Posted by Kevinpa View Post
Here is my stab at a sugar cookie

1 cup Carbquik
2 T. resistant wheat starch
2 T. wheat protein isolate 5000
1 t. baking soda
1/2 cup crisco green
2 T. powdered erythritol
1 T. isomalt
1 T. polyD
1 T. not/Sugar
1 t. cream of tartar
1 egg
1 t. vanilla
1/2 cup splenda equivilent(12 drops sweetzfree)

Combine carbquik, RWS, WPI 5000, and baking soda in a small bowl and set aside.

Combine erythritol, isomalt, polyD, not/Sugar, and cream of tartar in another bowl.
Mix crisco and sweetener mixture until light and fluffy.
Beat in egg, vanilla, and sweetzfree until smooth.
Gradually beat in flour mixture until well combined.

Wrap with plastic wrap and refridgerate overnight.

Divide dough in half and return other half to fridge.
Roll dough out between 2 sheets of wax paper to 1/8 inch thick.
Cut out with floured cutter.
Bake in a 350 oven on a foil lined cookie sheet for 8 to 9 minutes until edges are golden brown.
Cool on a wire rack .
Repeat with remaining dough.

Yeild: 1 1/2 to 2 doz (3 inch cookies)
Slightly less than 1 carb each





What happened to the head of that last little sugar baby, all puns not intended to the sugarbabi on this site???????
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Old 10-20-2006, 02:46 PM   #22
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Old 10-21-2006, 01:53 AM   #23
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Kevin, did you detect any cooling effect from the erythritol in these cookies?

Do all the isomalt granules dissolve?
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Old 10-21-2006, 03:06 AM   #24
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Kevin, did you detect any cooling effect from the erythritol in these cookies?

Do all the isomalt granules dissolve?
No and yes (i have had very little problem with isomalt not disolving)
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Old 11-08-2006, 05:28 PM   #25
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hey kevin first off let me say thanks for all of your wonderful recipes...I have a quick question, I noticed you used powdered E will granular work just as well with these sugar cookies? Any suggestions for a frosting?
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Old 11-08-2006, 06:47 PM   #26
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hey kevin first off let me say thanks for all of your wonderful recipes...I have a quick question, I noticed you used powdered E will granular work just as well with these sugar cookies? Any suggestions for a frosting?
I would imagine granular E would work also but I didn't try it. If you do please let us know how it turns out.

I have made a couple good whipped icings but none are very stiff like I remember on sugar cookies. The chocolate icing I used on the chocolate snack cake was about the stiffest yet.
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Old 11-09-2006, 01:57 AM   #27
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where do i buy the liquid glycerine that is used in the sugar cookie recipe? I have a bottle of glycerine I bought at the pharmacy awhile back but somehow I dont think thats the right stuff LOL
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Old 11-09-2006, 02:05 AM   #28
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glycerine <------------- you can get it here.
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Old 11-09-2006, 04:15 PM   #29
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Thanks. I cant place a netrition order for awhile so hopefully I can find it somewhere else before then.
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Old 11-09-2006, 07:29 PM   #30
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on another thread someone said to check the cake section at a craft store........I actually found it at a health food store, Good Foods. Kevin's recipe doesn't call for the glycerine so if you can't find it you might want to try his

I can't wait to get my netrition order, I will be making them as soon as it comes in, I am out of poly-d blaaa

Last edited by liz1114; 11-09-2006 at 07:31 PM..
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