Cinnamon Shortbread Cookies

[Kevinpa]

Cinnamon Shortbread Cookies
Yield: 18

1 cup carbquik
1/8 cup resistant wheat starch 75
1/4 cup powdered erythritol
1 Tbs diabeti sweet
1/2 cup butter, chilled in small pieces
1 tsp cinnamon

Preheat over to 325 degrees.

Lightly grease a 9 x 9 baking dish.

In large mixing bowl combine Carbquik, resistant wheat starch, erythritol, diabetisweet, and cinnamon.

With pastry blender cut in butter until mixture resembles coarse crumbs.

Turn dough into prepared dish and press evenly on bottom.

Prick dough at 1 inch intervals with fork.

Bake for 25 to 30 min or until light golden brown.

Immediately cut shortbread into 9 squares and then each square in half into triangles.

Cool completely in dish before removing to store.

Nutrition
-------------------------------------
Calories: 71.92
Calories From Fat: 45.21
Total Fat: 6.62g
Saturated Fat: 3.74g
Cholesterol: 13.56mg
Sodium: 63.60mg Potassium: 2.15mg
Total Carbohydrates: 7.41mg
Fiber: 2.54g
Sugar Alcohols 4.03g
Net Carbohydrates 0.84g
Protein: 1.39g

[Bfranke]

These look good, Kevin. You keep coming up with goodies!!
Bette

[babydollsea]

YUM! I can't wait to make these...Thanks Kevin (AGAIN)

[clark153]

I love shortbread. How close to texture of traditional shortbread does this come?

[Kevinpa]

Originally Posted by clark153

I love shortbread. How close to texture of traditional shortbread does this come?

Pretty close, I used an old HC recipe of mine to model it after.

I don't think it would work without the resistant wheat starch though.

[Yummy's_Girl]

Yet another yummy looking recipe. And yet another big thank you to Kevin!

[Bfranke]

How important is the powdered Erythritol? Can you use reg? Powdered would be more volume though, right?
Thanks,
Bette

[becksterinindy]

Originally Posted by Kevinpa

Pretty close, I used an old HC recipe of mine to model it after.

I don't think it would work without the resistant wheat starch though.

and I was just about what I can use instead of the resistant wheat starch in all your recipes that call for it

[Kevinpa]

Originally Posted by Bfranke

How important is the powdered Erythritol? Can you use reg? Powdered would be more volume though, right?
Thanks,
Bette

Bette, if you start subbing granular for powdered here you would need half as much but would also need something to dampen the cooling effect on the E.

[Bfranke]

Thanks, Kevin. I have the pwd, just wondered if it was necessary. In fact, I just purchased another bag with my last Netrition order. Another question, does Inulin dampen the cooling effect of the Erythritol? (Very probably I will use your recipe as written, just curious.)
Bette

[Kevinpa]

Originally Posted by Bfranke

Thanks, Kevin. I have the pwd, just wondered if it was necessary. In fact, I just purchased another bag with my last Netrition order. Another question, does Inulin dampen the cooling effect of the Erythritol? (Very probably I will use your recipe as written, just curious.)
Bette

I believe it does bette But I don't tolorate inulin well so i have never been able to test it very well.

[rexsreine]

I made these lovely little cookies this afternoon. SO easy! DH really liked them and said they'd be terrific with a cup of coffee. I did come up with - inadvertently - one little tweak that I'll probably extend next time. I was about a tablespoon and a half short of the butter required but I had some homemade ghee in the refrigerator. So I just made up the difference with that. It's very subtle, but the ghee gave a hint of a rich nuttiness. Like I said, I'll up it - probably by half - next time.

For those of you wondering, ghee is Indian-style clarified butter. It cooks longer than just plain clarified butter so it develops a very tempting and unforgettable aroma and flavor. It's great drizzled onto otherwise plain foods. It's very simple to do and I'm sure you could easliy find a recipe online. I use unsalted butter, make a good-sized batch, and freeze in 1-cup containers. Don't bother with commercially bottled ghee; it's expensive and doesn't have the right flavor.

Sorry for the long post. And, thanks to Kevin for another sure winner!

Ginny

[ltip]

Yummy! Made these last night and can't keep out of them. I am still not real good at this low carb baking so i cooked them too long because they just looked soft but i probably should have listened to the Guru here.. But i love them anyway. Thanks Kevin

[vhodgkin]

These sound great!

[Kevinpa]

I made and am revising this recipe to use my flour mix and double the cinnamon.

Cinnamon Shortbread Cookies
Yield: 18

1 1/8 cup LC cake and cookie flour mix
1/4 cup powdered erythritol
1 Tbs diabeti sweet
1/2 cup butter, chilled in small pieces
2 tsp cinnamon

Preheat over to 325 degrees.

Lightly grease a 9 x 9 baking dish.

In large mixing bowl combine flour mix, erythritol, diabetisweet, and cinnamon.

With pastry blender cut in butter until mixture resembles coarse crumbs.

Turn dough into prepared dish and press evenly on bottom.

Prick dough at 1 inch intervals with fork.

Bake for 25 to 30 min or until light golden brown.

Immediately cut shortbread into 9 squares and then each square in half into triangles.

Cool completely in dish before removing to store.

Nutrition
-------------------------------------
Calories: 72.04
Calories From Fat: 45.93
Total Fat: 6.48g
Saturated Fat: 3.55g
Cholesterol: 13.56mg
Sodium: 63.60mg
Potassium: 2.15mg
Total Carbohydrates: 6.21g
Fiber: 1.54g
Sugar Alcohols 4.03g
Net Carbohydrates 0.64g
Protein: 2.25g

[Mallory]

"Bette, if you start subbing granular for powdered here you would need half as much but would also need something to dampen the cooling effect on the E."

Hi Kevin,

LOVE your recipes!!! In this statement, you said you would need something to dampen the E..I only have the granular kind so what would I use along with that for this recipe?

[Kevinpa]

Originally Posted by Mallory

"Bette, if you start subbing granular for powdered here you would need half as much but would also need something to dampen the cooling effect on the E."

Hi Kevin,

LOVE your recipes!!! In this statement, you said you would need something to dampen the E..I only have the granular kind so what would I use along with that for this recipe?

Mallory, in this case, if I were using granular I would use about half as much but since it would be such a small amount, I believe that the amount of not/sugar that is in the flour mix would control the cooling effect.

[Sweeteater]

Originally Posted by Kevinpa

I made and am revising this recipe to use my flour mix and double the cinnamon.

Cinnamon Shortbread Cookies
Yield: 18

1 1/8 cup LC cake and cookie flour mix
1/4 cup powdered erythritol
1 Tbs diabeti sweet
1/2 cup butter, chilled in small pieces
2 tsp cinnamon

Preheat over to 325 degrees.

Lightly grease a 9 x 9 baking dish.

In large mixing bowl combine flour mix, erythritol, diabetisweet, and cinnamon.

With pastry blender cut in butter until mixture resembles coarse crumbs.

Turn dough into prepared dish and press evenly on bottom.

Prick dough at 1 inch intervals with fork.

Bake for 25 to 30 min or until light golden brown.

Immediately cut shortbread into 9 squares and then each square in half into triangles.

Cool completely in dish before removing to store.

Nutrition
-------------------------------------
Calories: 72.04
Calories From Fat: 45.93
Total Fat: 6.48g
Saturated Fat: 3.55g
Cholesterol: 13.56mg
Sodium: 63.60mg
Potassium: 2.15mg
Total Carbohydrates: 6.21g
Fiber: 1.54g
Sugar Alcohols 4.03g
Net Carbohydrates 0.64g
Protein: 2.25g

now those look good! Thanks for all your hard work, Kevinpa.