|11-25-2011, 12:18 PM||#3|
Senior LCF Member
Join Date: Jun 2011
Location: St. Louis, Missouri
Stats: 142/112/120, 5 ft 2 in
WOE: Combined low carb
Start Date: 05/23/2011
Buttoni has a delicious sounding one on her website; however, it does not use CarbQuick. I have not made it yet but from her notes, it sounds like she has spent some time developing and tweaking it.
|11-25-2011, 12:43 PM||#4|
Join Date: Oct 2002
Location: Puyallup. WA
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
There are lots of recipes on here for cookies.
I did a small search for you, so here are some.
One of my favorites is CarolynF's , mexican wedding cookies. I make them with pecans and no jam.
This will keep you reading for a while. Have fun.
|11-28-2011, 04:54 PM||#6|
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Here's that shortbread that was mentioned on my site. I store these in the freezer and eat them right out of the freezer!
This is a modification (of another low-carber’s modification) of a Michelle Obama Shortbread recipe found on the internet. I found the original recipe with 3 sticks of butter to be way too greasy with butter, quite frankly, and the shortbread was entirely too crumbly with 3c. almond flour and only 2 egg yolks to hold it together. The first batch I made had a great flavor, but they literally crumbled apart in my hand when I tried to eat them, with huge bits falling onto the floor for my puppies to enjoy. So I made another batch with several changes and those came out much better. So my recipe below reflects those changes. Not acceptable until OWL.
2½ sticks (1½ c.) unsalted butter, softened
1 c. granular Splenda (or equivalent liquid sweetener)
1 pkt. stevia sweetener
3 beaten eggs
3 c. almond flour
1 T. coconut flour
½ tsp. vanilla extract
¼ tsp. salt
1/3 c. oat fiber (do use oat bran, as it it much higher carbs)
DIRECTIONS: Preheat oven to 325º. Line a sheet pan with parchment paper. Cream butter, Splenda and stevia together until smooth. Add 3 beaten eggs and vanilla extract, whipping to combine well. Add almond flour, coconut flour, oat fiber and salt. Stir well to a smooth batter. Spread dough evenly onto parchment-lined pan. You can use your fingers moistened with cold water to do this or use plastic gloves if you ave some. Batter will spread to about ¼” thickness. Poke holes into shortbread with tines of a fork about every 2″. Bake at 325º for 25 minutes or just until it begins to brown lightly on the edges. You don’t want this to get over-browned! Cut carefully into 32 pieces while still slightly warm. I am storing these in the freezer and find that firms them up a bit for easier, less-crumbly handling.
NUTRITIONAL INFO: Makes 32 rectangles of shortbread, each contains:
12.9 g fat
4.09 g carbs
2.10 g fiber
1.99 g NET CARBS
2.99 g protein
30 mg sodium
My recipe website: http://buttoni.wordpress.com/
Last edited by buttoni; 11-28-2011 at 04:55 PM..