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Old 12-01-2008, 06:39 PM   #1
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Mexican wedding cake cookie recipe

These are also called snowballs, russian tea cakes, and a bunch of other names--basically they are flour, butter , chopped nuts, and powdered sugar--Does anyone have a tried and true recipe for these. I attempted to make some substituting with a regular (not lowcarb recipe) and they didn't turn out great. I used oat flour, some almond flour and powdered eyrthirol (spelling), they were too crumbly and didn't have any crispness to them...

Thanks alot
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Old 12-01-2008, 07:17 PM   #2
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I think these were posted by Charski:

Mexican Wedding Cookies

2 dozen servings

8 tablespoons (1 stick) butter, softened
1/3 cup Splenda
1 teaspoon vanilla
1 teaspoon grated orange rind
1/2 cup vital wheat gluten flour
1/2 cup oat flour
1/4 cup whey protein powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup oasted ground pecans
1 cup powdered Splenda or erythritol


Preparation Method:

1
Preheat oven to 350°F.
2
Beat butter, 1/3 cup Splenda, vanilla and
orange rind in medium bowl until fluffy.
Mix in combined flours (gluten, oat &
whey), salt and cinnamon. Mix in pine nuts
or pecans. Refrigerate dough until firm, 2 to
3 hours. Roll dough into crescent or round
shapes, using about 2 rounded teaspoons of
dough for each.
3
Place 1 inch apart on lightly greased (PAM)
cookie sheets. Bake cookies until lightly
browned, 8 to 12 minutes. Do not overbake.
Roll warm cookies in powdered Steel's
Nature Sweet and cool on wire racks.

Carbs:
Approximately 1 carb gram per cookie.

You could ditch the cinnamon and orange
flavorings if you just wanted plain, but the
flour combo sounds interesting and I have
this stuff on hand - might try them myself!
These were always one of my favorite (high
carb) cookies.
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Old 12-01-2008, 08:00 PM   #3
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I never did get around to trying those - YET! But tis the season and I may have to make those soon!
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Old 12-02-2008, 09:22 AM   #4
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How about Russian tea cakes??

Russian Tea Cakes

These are my favorite cookies...I experimented with a recipe
from LowCarb Energy and Carbquik..

Makes 16 cookies
Russian Tea Cakes
3/4 of a stick of softened butter
2 ounces of softened cream cheese
OR..you could probably use all butter
1/2 cup Vanilla Protein Shake mix..I used Keto
1/2 cup Carbquik
1/4 cup Splenda
1 tsp. glycerin
1 tsp. vanilla extract
1/4 cup finely chopped pecans, toasted slightly

Preheat oven to 350. In a medium bowl, mix butter, cream cheese
protein mix, Carbquik, Splenda, and glycerin..Mix until smooth. Stir in vanilla and pecans until pecans are evenly mixed. Form into
one inch balls and place on a non-stick cookie sheet..I used
parchment paper. Bake for 11-13 minutes until lightly browned
and set. Cool slightly on rack..Then roll into coating when still
warm.

Coating:
1/4 cup Splenda
1/4 cup Vanilla Protein Shake
2 Tbs. finely chopped pecans, toasted slightly

Put all these ingredients in a small jar in your blender and blend
until pecans are like a meal.
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Old 12-02-2008, 11:07 AM   #5
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powdered Steel's Nature Sweet - where does one find this?
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Old 12-02-2008, 04:58 PM   #6
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You are better off with this:

Sensato Erythritol
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Old 12-03-2008, 07:22 AM   #7
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Quote:
Originally Posted by CarolynF View Post
You are better off with this:

Sensato Erythritol
So use that to roll the cookies in? I have powdered & granular Erythritol.
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Old 12-03-2008, 12:29 PM   #8
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Sandy: The Steels is malitol..(no good for the tummy)..Netrition doesn't carry it anymore.
Yes, you would roll the cookies in the powdered erythritol.
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Old 12-03-2008, 02:18 PM   #9
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Quote:
Originally Posted by CarolynF View Post
Sandy: The Steels is malitol..(no good for the tummy)..Netrition doesn't carry it anymore.
Yes, you would roll the cookies in the powdered erythritol.
Thank you, will have to try these I really want them
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Old 12-04-2008, 06:49 AM   #10
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i love wedding cookies like your talking about. i need to try these recipes. sue
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Old 12-04-2008, 07:19 AM   #11
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These are also Carolyn;s. I didn't use jam. I added a 1/2 cup of pecans and rolled them into little balls and bake . These are wonderful!!!!!!!!!:Cream Cheese Cookies with Carbquik

Hi..I just made 1/2 batch of my favorite Christmas cookies and I used Carbquik in place of the flour..They were softer than the original cookie, but very delicious and easy..

Carbquik Cream Cheese Cookies

2 sticks of unsalted butter at room temperature
(or use salted butter and cut down on the salt below)
4 ounces of cream cheese, at room temperature
1 cup Sugar Sub..Splenda..whatever
2 eggs yolks, at room temperature
1 tsp. vanilla extract
2 cups Carbquik
3/4 tsp. salt (unless salted butter is used)
Sugar free jam..(raspberry, apricot, strawberry)
OR a pecan half

Preheat oven to 300 degrees

Place the butter, cream cheese, and sweetener into a bowl and mix until smooth. Scrape down the sides of the bowl and add
the yolks and vanilla, and mix to combine. Then add the Carbquik
and the salt and mix well until everything is incorporated.

To form cookies, use a regular teaspoon and then roll into balls
with your hands and place on an ungreased cookie sheet or
on parchment paper. Then flatten each ball with your fingers until
a little disk is formed..About 1/2 inch..Then on top of each disk
make a little dent with your finger and fill with the sugarfree jam..
Not too much..OR you can put a pecan half in that little dent.

Bake for about 12-16 minutes, watching carefully..The bottoms will
turn slightly brown, but the tops won't...Remove from the oven
and let sit in the pan to cool for about 10 minutes..CAREFULLY
remove them from the pan onto a wirerack to cool..They are very
tender, so they will be firmer the cooler they are.
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Old 12-04-2008, 10:40 AM   #12
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Regarding the Carolyn recipe presented by rosethorns, I wonder if it's softer than the original high-carb because Carbquik (part fat) was subbed for the flour? Might they be crisper if Carbalose was subbed instead?
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Old 12-04-2008, 12:07 PM   #13
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LOL..rose: I was just "looking" for this recipe..Thanks. I might try this recipe using part vanilla protein mix to get less of the CQ flavor..
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Old 12-04-2008, 03:14 PM   #14
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Russian Tea Cakes

"These are my favorite cookies...I experimented with a recipe
from LowCarb Energy and Carbquik.." CarolynF




Carolyn...... this is your FAVORITE cookie?

How I love to hear the word favorite......I'll be making these soon! Thanks!



P.S. Everytime I make the LC milk... I think of you! Thanks again!
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Old 12-04-2008, 03:37 PM   #15
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Sweet: I made some last night and did add more chopped pecans..And added more sweetener cuz each protein powder is different in the "sweet" department. I refrigerated the dough and did more of a drop cookie..Then rolled them in the splenda/pecans/protein powder. They were excellent..Very tender and tasty.
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Old 12-04-2008, 04:26 PM   #16
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me want COOOOOOKKKKKKKIIIIIIIEEEEEEESSSSSSS!!!!!

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Old 12-04-2008, 08:28 PM   #17
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Oh They are so good Carolyn. I'm going to try yor tweaks.
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Old 12-04-2008, 10:48 PM   #18
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Thanks for the recipes--I'll be making these for the holidays soon--I'm sure they freeze well.

Carolyn, how would you say your two recipes differ-- which cookie would be less crumbly with a little crunch--as that is what I'm looking for--or which do you think is the best recipe for me to try? I have the ingredients for both.
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Old 12-05-2008, 02:10 AM   #19
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Carolyn, could you post the tweaked recipe?
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Old 12-05-2008, 12:13 PM   #20
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Hi ladies..

Here is the tweaked recipe..

Makes 16 cookies
Russian Tea Cakes
3/4 of a stick of softened butter
2 ounces of softened cream cheese
OR..you could probably use all butter
1/2 cup Vanilla Protein Shake mix..I used Keto
1/2 cup Carbquik
1/2 cup Splenda
1 tsp. vanilla extract
1/2 cup finely chopped pecans, toasted slightly

Preheat oven to 350. In a medium bowl, mix butter, cream cheese
protein mix, Carbquik, Splenda, ..Mix until smooth. Stir in vanilla and pecans until pecans are evenly mixed. Refrigerate the dough covered in your bowl. Then if you can roll the dough into balls, then do it..If not, let just plop them like a drop cookie.

Place them on a non-stick cookie sheet or parchment paper..(which I love for cookies).
parchment paper. Bake at 350 for 11-13 minutes until lightly browned
and set. Cool slightly on rack..Then roll into coating when still
warm.

Coating:
1/4 cup Splenda
1/4 cup Vanilla Protein Shake
2 Tbs. finely chopped pecans, toasted slightly

Put all these ingredients in a small jar in your blender and blend
until pecans are like a meal.
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Old 12-05-2008, 12:14 PM   #21
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Quote:
Originally Posted by jfinchster View Post
Thanks for the recipes--I'll be making these for the holidays soon--I'm sure they freeze well.

Carolyn, how would you say your two recipes differ-- which cookie would be less crumbly with a little crunch--as that is what I'm looking for--or which do you think is the best recipe for me to try? I have the ingredients for both.
I would do the Russian tea cake cookies. The pecans really give them a nice flavor. Carbquik can be funky sometimes, so we have to "flavor" it up a bit.
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Old 12-05-2008, 01:38 PM   #22
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Quote:
Originally Posted by SnowWhite View Post


me want COOOOOOKKKKKKKIIIIIIIEEEEEEESSSSSSS!!!!!

My sentiments exactly!!!! These were always my favorite high carb cookie at Christmas!
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Old 12-05-2008, 01:49 PM   #23
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Carolyn, mind if i ask, why didn't you coat in powdered E? You like the texture/taste of Splenda and protein powder on that cookie?

These are my family faves too, i'm excited to try to make them low carb.
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Old 12-05-2008, 04:53 PM   #24
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24: Hmmm..I think powdered E would work great..But, when this recipe originated, I didn't have any E..but use E..
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Old 12-05-2008, 09:38 PM   #25
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Thanks, Carolyn!
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Old 12-06-2008, 08:06 AM   #26
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Quote:
Originally Posted by SnowWhite View Post


me want COOOOOOKKKKKKKIIIIIIIEEEEEEESSSSSSS!!!!!

This really is me... lol...

I LOVE all cookies and Mexican Wedding Cookies are just some of my favs. I'll have to try this recipe. Oat flour sounds lovely!
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Old 12-06-2008, 06:40 PM   #27
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I just made these cookies... excellent flavor, but mine were crumbly and didn't hold together at all.... so we ate them as crumbs I used all butter... What do you think I did wrong?
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Old 12-06-2008, 06:59 PM   #28
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Which recipe did you use?
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Old 12-06-2008, 08:22 PM   #29
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Quote:
Originally Posted by CarolynF View Post
Hi ladies..

Here is the tweaked recipe..

Makes 16 cookies
Russian Tea Cakes
3/4 of a stick of softened butter
2 ounces of softened cream cheese
OR..you could probably use all butter
1/2 cup Vanilla Protein Shake mix..I used Keto
1/2 cup Carbquik
1/2 cup Splenda
1 tsp. vanilla extract
1/2 cup finely chopped pecans, toasted slightly

Preheat oven to 350. In a medium bowl, mix butter, cream cheese
protein mix, Carbquik, Splenda, ..Mix until smooth. Stir in vanilla and pecans until pecans are evenly mixed. Refrigerate the dough covered in your bowl. Then if you can roll the dough into balls, then do it..If not, let just plop them like a drop cookie.

Place them on a non-stick cookie sheet or parchment paper..(which I love for cookies).
parchment paper. Bake at 350 for 11-13 minutes until lightly browned
and set. Cool slightly on rack..Then roll into coating when still
warm.

Coating:
1/4 cup Splenda
1/4 cup Vanilla Protein Shake
2 Tbs. finely chopped pecans, toasted slightly

Put all these ingredients in a small jar in your blender and blend
until pecans are like a meal.
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This one. They didn't last long... but were all crumbs after I cooked them.
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Old 12-06-2008, 08:25 PM   #30
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Hopefully Carolyn will happen along here and give you some insight!
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