Christmas cookie exchange...

[jlp2009]

I found 2 other recipes that have turned out nice, they are from some other site that you'll have to google cuz I can't remember the name, but the cookies are chocolate dips, which are like a nut crescent cookie, and gingersnaps which were more like gingerbread but still good.
I sub Jennifers bake mix in everything I make that calls for almond flour, with good results.

[Chocolate Rose]

Originally Posted by jlp2009

I made Carolyn's chocolate peppermint cookies today and they were really good. I didn't turn them into sandwich cookies though because I liked them the way they were. I am goinng to try to use that recipe to create gingersnaps because they did come out pretty crisp.

Thanks!! These were one of the ones I wanted to try but haven't had a chance to. Now I'm even more motivated to give them a try.

[jlp2009]

Let me know what you think after you try them. I spread peppermint chocolate on the chocolate dips...I've been in the peppermint mood lately.

[Chocolate Rose]

Originally Posted by jlp2009

Let me know what you think after you try them. I spread peppermint chocolate on the chocolate dips...I've been in the peppermint mood lately.

I googled the chocolate dip recipe, but haven't been able to find it. Does it go by another name?

[jlp2009]

try looking up low carb chocolate dips recipe. It will show up. Don't want to get in trouble by posting something I shouldn't but do want to give credit where its due because they are good cookies, IMHO. Also on that page are the gingersnaps.

[Soobee]

I found the recipes on an old Lowcarbezine! page. If you google Lowcarbezine ginger snaps chocolate dips, it should come up first.

[rosethorns]

Write just like Soobee says and it's the only one that comes up. It's in my files now.

[jlp2009]

thanks. Didn't want to break any rules. Yes, that is the recipe. I also just tried the gingersnaps and kevin's sugar cookies from here. They are crunchy and I think taste really good.

[dianafoot]

Originally Posted by jlp2009

thanks. Didn't want to break any rules. Yes, that is the recipe. I also just tried the gingersnaps and kevin's sugar cookies from here. They are crunchy and I think taste really good.

When you say the gingersnaps and Kevin's sugar cookies "from here" are you talking about gingersnaps from this site or the gingersnaps from the lowcarbezine site? I am looking for CRUNCHY gingersnaps.

[Chocolate Rose]

Originally Posted by Soobee

I found the recipes on an old Lowcarbezine! page. If you google Lowcarbezine ginger snaps chocolate dips, it should come up first.

Found them, thanks! But, dang, I can't have them. Oh, well, luckily there's other recipes to try.

[SkeeterN]

Using either Jennifer Eloff's Splendid bake mix (I still love this bake mix) or her GF bake mix you will not be sorry you made her wonderful Chocolate Chip cookies.

Terrific Chocolate Chip Cookies
These cookies will totally surprise your friends who are not low-carbing!

1½ Cup Splenda or equivalent (optional* I have been using 1/2 cup Ideal White instead of all splenda
1 cup butter, softened
1 egg
1 tsp blackstrap molasses (found this in the asian isle)
2½ cups Low carb bake mix (vanilla or plain either versions) or her GF bake mix
1 tsp baking soda
¼ tsp salt
2 cups sugar free chocolate chips
1 cup chopped walnuts or pecans

In food processor or in a bowl with electric mixer, combine Splenda, butter, egg and molasses (process till creamy) In a separate bowl combine Low-carb bake mix, baking soda and salt. Stir into wet ingredients (dough will be fairly stiff that is why I like using food processor). Stir by hand nuts and chocolate

Drop by rounded tablespoonfuls onto ungreased cookie sheet. These will not spread alot if you want them flatter you need to press them down.

Bake 8 to 10 minutes at 375° oven or until light brown. Cool slightly place on wire rack to cool completely.

[Barbo]

Does anyone have the Mexican Wedding cookie recipe?

[Soobee]

I have other recipes, but I think this is the one you wanted.
Mexican Wedding Cookies Rosethorns
1c. almond flour
1 T. coconut flour
1/3 c. + 1 T. butter or coconut oil
dash of stevia
2 T. powdered Xylitol or Erythritol
8 drops liquid sucralose
1/2 tsp. vanilla
½ cup chopped pecans
Put the 2 flours in a bowl and set aside. Cream all the sugars , vanilla with the butter or coconut oil , now add the flours and mix well. Form into little balls about 1 inch. Bake at 300 for about 15 minutes. You can double this recipe. It make 20 cookies. I wanted to see how I did before I made a bigger batch. Roll them in powdered Xylitol or splenda in the big bag.
Roll them while they are still warm.

[jlp2009]

Diana,
The gingersnap cookies from the recipe on the lowcarbezine site ae soft, more like gingerbread. The recipe that I found on the Holiday Cookie thread (thanks to Rose for putting the link in one of her posts) is very crisp. Kevins sugar cookies (which I think was a thread in the thread, I write down the recipes because I can't keep track of where I find them)were very tasty, but soft. I rolled them in balls and pressed them flat.
Beware though...these cookies brown very quickly and will burn easily so watch em close!

[dianafoot]

see next post--couldn't delete this one!

[dianafoot]

Originally Posted by jlp2009

Diana,
The gingersnap cookies from the recipe on the lowcarbezine site ae soft, more like gingerbread. The recipe that I found on the Holiday Cookie thread (thanks to Rose for putting the link in one of her posts) is very crisp. Kevins sugar cookies (which I think was a thread in the thread, I write down the recipes because I can't keep track of where I find them)were very tasty, but soft. I rolled them in balls and pressed them flat.
Beware though...these cookies brown very quickly and will burn easily so watch em close!

I went to the Holiday cookie exchange thread, but couldn't tell which recipe is the crunchy gingersnap one. Looked on this thread for Rose's link, but couldn't find that either (turns out there's "chocolate rose", "ravenrose" and "rosethorns"--who'd a' thought there'd be so many Roses around here?) Anyhow, would you mind posting a link to the crunchy gingersnap recipe? Thanks!

[rosethorns]

LOL All these roses.

I've made this one Diana and they are ceispy.I don't make the balls , just drop cookies and flatten with a glass.I've also added coconut flour and GF oat flour to this and loved it .

GINGERSNAPS


2 cups almond flour ( I use HONEYVILLE FARMS BLANCHED ALMOND FLOUR)
4 oz butter -- 125gr softened
1/2 cup splenda (I use liquid Splenda)
1 tbsp water
3 tsp ground ginger powder
1.5 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground allspice
2 tsp blackstrap molasses
1/2 tsp salt (omit if using salted butter)

Combine all ingredients well.

Form into 36 small balls and placed on greased cookie sheet.

Bake at 300°F-150°Cfor about 20 minutes.

After 5 minutes in the oven, press cookies down lightly with a fork, then continue with baking.

[jlp2009]

Thanks Rose!! Yes, that is the one. They are very good. I subbed Jennifer's bake mix for the almond flour, but other than that, I follwed the recipe. They are very good and crisp!

[rosethorns]

Yes Jen's bake mix works well. YUM!!!

[drjlocarb]

Originally Posted by Barbo

Does anyone have the Mexican Wedding cookie recipe?

I used one from RVCook


Mexican Wedding Cookies

1 stick butter
1/4 c. sweetener
1 t. almond extract
1/16 t. salt
1 c. + 2 T. Jen's GF Mix
1/2 c. chopped pecans

Bake at 325 for 12 - 15 min.