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Old 12-18-2012, 10:46 AM   #1
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I'm in need of a low carb thumb print cookie recipe

my other post got "poofed" not sure why, it was a recipe that was on this site
I have and want to use creme cheese and almond flour. one in the recipe room uses these ingredents but says nothing about an egg, so does anyone have a recipe. I've almond flour, creme cheese, real vanilla, baking soda & powder, eggs, 1/2 n 1/2 & heavy creme. Oh and s.f red rasberry jam, any recipes, I've searched and nothing, but got to be something I could whip up w/these ingredents, do you think
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Old 12-18-2012, 11:12 AM   #2
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Sherrie..We did one using CQuick years back. I think you could certainly do one with
the almond flour/cream cheese and you might not need an egg. I'll have to look up that recipe..
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Old 12-18-2012, 11:41 AM   #3
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8 oz cream cheese
1/2 cup butter
2 cups almond flour (crushed almond meal)


3/4 cup splenda
1 cup shopped walnuts or pecans or almonds
How To Prepare: Mix softened cream cheese and butter. Fold in Splenda, almond flour and nuts.


Drop by teaspoonfuls onto a greased cookie sheet (I use a mini muffin pan)


Bake at 350F degress until slightly brown around the edges (about 8-10 minutes, longer if necessary to reach golden brown edges).


When they are done I usually have one with a small dollop of sugar free jam on top, reminds me of the thumbprint cookies I used to have a christmas.


ENJOY

OH thank You Carolyn!!! this is the one I found, but no egg confuses this non cook. in this recipe do you think I need to add in the cup of walnuts/pecans? not liking all those nuts.
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Last edited by Mule_Freak; 12-18-2012 at 11:42 AM..
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Old 12-18-2012, 11:56 AM   #4
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Lost my post..

My opinion is that that is tooo much fat for 2 cups of almond flour..It would become a big cookie puddle if you made them on a cookie sheet..

You might try 2 cups of almond flour..1/2 cup of melted butter....one egg...touch of vanilla and a bit of Splenda. Roll into teaspoon sized balls..Then place on cookie sheet and press down so they are a little flatter..Then stick your finger in the middle and fill with your jam. Bake for 11 minutes...watch them..at 350.

The reason that she has all those nuts is because there is so much fat in the recipe and it helps keep the cookie from melting all over the place..Plus, she used a mini-cupcake tin so it held its shape..
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Old 12-18-2012, 11:58 AM   #5
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You can put as little or as much nuts that you want.

Just use a 1/4 of a cup, and taste the batter to see if you want to add more .

I don't use the exact amount of nuts or chocolate chips.

Ok I'm LOL now . I was wrong.

After you mix it you might want to chill it for 20 mins. to make it easier to roll into balls.

Last edited by rosethorns; 12-18-2012 at 12:01 PM..
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