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-   Memorial to Kevinpa: His Best Recipes (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/)
-   -   Pecan Sandies (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/450403-pecan-sandies.html)

Kevinpa 09-23-2006 04:10 AM

Pecan Sandies
Yesterday I went to the store to get a few items and was walking down the cookie isle and I caught sight of my all time favorite cookie, pecan sandies. I walked over and picked up the package and flipped it over and when I saw the carb count I set the package back down and walk away with a sigh!

All last night all I could think about were those dang cookie so this morning when I woke I decided to try my hand at making them.

Carbquiks web site has a recipe that looked good by Liz Bateman so i tried them.


Carbquik Recipe: Pecan Sandies

Serving Size: 2 Cookies
Servings: 12
Per Serving: 92 Calories; 9g Fat; 3g Protein;
3g Carbohydrate; 2g Dietary Fiber; 1g Net Carb


3 ounces almond flour, 3/4 cup
1/4 cup Carbquik
1 ounce pecans, very finely chopped, 1/4 cup
1 egg white
3 tablespoons butter, melted
2 1/2 tablespoons Splenda or liquid equivalent
1/2 teaspoon vanilla or caramel extract (I used caramel)
Dash cinnamon


In a small bowl, mix all ingredients well. Line a large baking sheet with parchment paper and drop dough in 24 small mounds. Place baking sheet in freezer 5-10 minutes to firm up the dough.
Remove from freezer and roll dough into balls; put back on baking sheet making sure to space them evenly 6 across and 4 down. Cover the balls with plastic wrap and take a vitamin bottle cap, a little less than 1/2\" thick, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped.
Bake at 325 20 minutes, or until golden brown

[COLOR="Blue"]I did mine just a little different and when the batter was mixed I then rolled it into a log inside parchment paper and put it in the freezer for 15 min.
I then took a sharp knife and just cut the cookies out of the log.

Anyway, the entire batch of these cookies are the same carbs as 1 of the store bought one.

They are really good! :up: [/COLOR]


24Fan 09-23-2006 04:30 AM

Mmmm pecan sandies.

Kevin those look yummy, will try. Do you think if I sub Carbalose it'll be much different? Is Carbquik like Bisquik, in that it has shortening and baking powder in it?

I just opened my bag of Carbalose to make Carolyn's almond torte so anxious to use it again.

CopperTop 09-23-2006 04:41 AM

Oh Kevin--So many recipes--so little time!!! How DO you come up with all this???

Kevinpa 09-23-2006 04:45 AM

Yes I believe it was fashioned after Bisquik. The base flour of carbquik is carbalose. If you look at the ingredients in carbquik....it does include baking powder and canola and palm oil.

Kevinpa 09-23-2006 04:48 AM


Originally Posted by reserrano (Post 7509488)
Oh Kevin--So many recipes--so little time!!! How DO you come up with all this???

I cant take credit for this recipe......it was on carbquiks web site.......I just made them because I was hungery for them.......:laugh:

24Fan 09-23-2006 07:28 AM

Ok thanks, Kevin. I thought so but wasn't sure about the CQ ingredients. I'll play around with adding baking powder and some oil to that recipe. Or maybe just more butter?

Tweaker Geek 09-23-2006 09:11 AM

Kevin, I can't thank you enough for this recipe! I love pecan sandies and had pretty much given up ever having them again, I've looked at the package before and put it back also. These look wonderful and I can't wait to try them!

Oregon Transplant 09-23-2006 12:36 PM

:drool: This recipe looks great! Thanks for posting the picture and the tip about rolling the dough into a log, that sounds a lot less daunting than the original instructions.

Tweaker Geek 09-23-2006 03:43 PM

Kevin - I told you I couldn't wait, I made them today!:rofl:

They're great, just as I suspected!

Kevinpa 09-23-2006 04:00 PM

Here is a bit of an update. My DW tried one and said "oh, I thought these would be crunchier" so I preheated the oven to 350 again and then immediately turn it off and put the remaining cookies back in the oven directly on the rack for 20 to 30 min.

They turned into little biscotti cookies, crunchy all the way through.

For those of you that like more of a crunch.

Maggy 09-23-2006 04:13 PM

Great idea...Texture/crunch is a big part of a cookies appeal. Thank you so much!!

Brendajm 09-23-2006 07:23 PM

mmmm, this could be an easier way to m ake some biscotti for my morning coffee.. I am def. making these tomorrow.. thanks again Kevin

Bigsky 09-23-2006 09:18 PM

Oh, I loved those little devils too!! I just look and drool.
Had my gall bladder out Wednesday and nuts always sent me rolling on the floor. Maybe after this all gets cleared up I can bake some things for the Holidays!! Keep the recipes coming Kevin- love them!!!

CopperTop 09-24-2006 02:55 AM

A Winner
I made the Pecan Sandies yesterday. They are wonderful-very nearly the real thing in taste and texture. :cool: :cool: :cool:

SLynnB 09-24-2006 05:23 PM

I do believe I'll be making those tonight. Absolutely love Pecan Sandies.


drjlocarb 03-04-2011 09:39 AM

Saving recipe.

jbatchelor 03-04-2011 09:52 AM

me too

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