Mexican wedding cake cookie recipe

jfinchster · 12-01-2008, 06:39 PM

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

jlatislaw · 12-01-2008, 07:17 PM

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.

Charski · 12-01-2008, 08:00 PM

I never did get around to trying those - YET! But tis the season and I may have to make those soon!

CarolynF · 12-02-2008, 09:22 AM

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.

skg · 12-02-2008, 11:07 AM

powdered Steel's Nature Sweet - where does one find this?

CarolynF · 12-02-2008, 04:58 PM

You are better off with this:

Sensato Erythritol

skg · 12-03-2008, 07:22 AM

Quote:

Originally Posted by CarolynF

You are better off with this:

Sensato Erythritol

So use that to roll the cookies in? I have powdered & granular Erythritol.

CarolynF · 12-03-2008, 12:29 PM

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.

skg · 12-03-2008, 02:18 PM

Quote:

Originally Posted by CarolynF

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

missymagoo12 · 12-04-2008, 06:49 AM

i love wedding cookies like your talking about. i need to try these recipes. sue

rosethorns · 12-04-2008, 07:19 AM

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.

CreekWatcher · 12-04-2008, 10:40 AM

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?

CarolynF · 12-04-2008, 12:07 PM

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..

sweetdreams · 12-04-2008, 03:14 PM

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!

CarolynF · 12-04-2008, 03:37 PM

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.

SnowWhite · 12-04-2008, 04:26 PM

me want COOOOOOKKKKKKKIIIIIIIEEEEEEESSSSSSS!!!!!

rosethorns · 12-04-2008, 08:28 PM

Oh They are so good Carolyn. I'm going to try yor tweaks.

jfinchster · 12-04-2008, 10:48 PM

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.

Soobee · 12-05-2008, 02:10 AM

Carolyn, could you post the tweaked recipe?

CarolynF · 12-05-2008, 12:13 PM

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.
__________________

CarolynF · 12-05-2008, 12:14 PM

Quote:

Originally Posted by jfinchster

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.

DBrown8614 · 12-05-2008, 01:38 PM

Quote:

Originally Posted by SnowWhite

me want COOOOOOKKKKKKKIIIIIIIEEEEEEESSSSSSS!!!!!

My sentiments exactly!!!! These were always my favorite high carb cookie at Christmas!

24Fan · 12-05-2008, 01:49 PM

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.

CarolynF · 12-05-2008, 04:53 PM

24: Hmmm..I think powdered E would work great..But, when this recipe originated, I didn't have any E..but use E..

24Fan · 12-05-2008, 09:38 PM

Thanks, Carolyn!

Fitterly · 12-06-2008, 08:06 AM

Quote:

Originally Posted by SnowWhite

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!

sweetdreams · 12-06-2008, 06:40 PM

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?

Charski · 12-06-2008, 06:59 PM

Which recipe did you use?

sweetdreams · 12-06-2008, 08:22 PM

Quote:

Originally Posted by CarolynF

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.
__________________

This one. They didn't last long... but were all crumbs after I cooked them.

Charski · 12-06-2008, 08:25 PM

Hopefully Carolyn will happen along here and give you some insight!

12-01-2008, 06:39 PM	#1
jfinchster Senior LCF Member Join Date: Oct 2006 Posts: 75 Gallery: jfinchster	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

12-02-2008, 09:22 AM	#4
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,530 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	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. __________________ November: 151

12-04-2008, 07:19 AM	#11
rosethorns Senior LCF Member Join Date: Oct 2002 Location: washington Posts: 850 Gallery: rosethorns Stats: 252/161/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	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.

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

12-01-2008, 07:17 PM	#2
jlatislaw MAJOR LCF POSTER! Join Date: Jul 2002 Location: SW Mich Posts: 1,181 Gallery: jlatislaw	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.

12-01-2008, 08:00 PM	#3
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,328 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	I never did get around to trying those - YET! But tis the season and I may have to make those soon!

12-02-2008, 11:07 AM	#5
skg Senior LCF Member Join Date: May 2008 Location: Quakertown, PA Posts: 693 Gallery: skg Stats: 220/169/140 WOE: Low carbing Start Date: March 31, 2008	powdered Steel's Nature Sweet - where does one find this?

12-02-2008, 04:58 PM	#6
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,530 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	You are better off with this: Sensato Erythritol

12-03-2008, 12:29 PM	#8
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,530 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	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.

12-04-2008, 06:49 AM	#10
missymagoo12 Senior LCF Member Join Date: May 2004 Posts: 228 Gallery: missymagoo12 Start Date: april 2004	i love wedding cookies like your talking about. i need to try these recipes. sue

12-04-2008, 10:40 AM	#12
CreekWatcher Senior LCF Member Join Date: Jan 2006 Posts: 647 Gallery: CreekWatcher	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?

12-04-2008, 12:07 PM	#13
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,530 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	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..

12-04-2008, 03:14 PM	#14
sweetdreams Senior LCF Member Join Date: Oct 2008 Posts: 267 Gallery: sweetdreams	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!

12-04-2008, 03:37 PM	#15
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,530 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	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.

12-04-2008, 04:26 PM	#16
SnowWhite Lounge Chef & Typo Queen!! Join Date: Jun 2003 Location: Texas Posts: 16,314 Gallery: SnowWhite Stats: 450/ PREGNANT @238.6 lbs /170 Start Date: 5/26/03 * WLS 1/15/04	me want COOOOOOKKKKKKKIIIIIIIEEEEEEESSSSSSS!!!!!

12-04-2008, 08:28 PM	#17
rosethorns Senior LCF Member Join Date: Oct 2002 Location: washington Posts: 850 Gallery: rosethorns Stats: 252/161/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	Oh They are so good Carolyn. I'm going to try yor tweaks.

12-04-2008, 10:48 PM	#18
jfinchster Senior LCF Member Join Date: Oct 2006 Posts: 75 Gallery: jfinchster	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.

12-05-2008, 02:10 AM	#19
Soobee MAJOR LCF POSTER! Join Date: Dec 2006 Location: Massachusetts Posts: 1,582 Gallery: Soobee WOE: Atkins Start Date: September 2000	Carolyn, could you post the tweaked recipe?

12-05-2008, 12:13 PM	#20
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,530 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	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. __________________

12-05-2008, 01:49 PM	#23
24Fan MAJOR LCF POSTER! Join Date: Oct 2004 Posts: 2,990 Gallery: 24Fan Stats: from 2004 to 2006 lost 118 lbs. Maintaining WOE: Atkins, low carb maintaining Start Date: 2004	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.

12-05-2008, 04:53 PM	#24
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,530 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	24: Hmmm..I think powdered E would work great..But, when this recipe originated, I didn't have any E..but use E..

12-05-2008, 09:38 PM	#25
24Fan MAJOR LCF POSTER! Join Date: Oct 2004 Posts: 2,990 Gallery: 24Fan Stats: from 2004 to 2006 lost 118 lbs. Maintaining WOE: Atkins, low carb maintaining Start Date: 2004	Thanks, Carolyn!

12-06-2008, 06:40 PM	#27
sweetdreams Senior LCF Member Join Date: Oct 2008 Posts: 267 Gallery: sweetdreams	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?

12-06-2008, 06:59 PM	#28
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,328 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	Which recipe did you use?

12-06-2008, 08:25 PM	#30
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,328 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	Hopefully Carolyn will happen along here and give you some insight!