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Old 09-23-2006, 03:10 AM   #1
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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.

http://www.tovaindustries.com/carbal...ipe2.php?c=109

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


Ingredients:

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

Instructions:

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! [/COLOR]



Last edited by Kevinpa; 09-23-2006 at 03:11 AM..
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Old 09-23-2006, 03:30 AM   #2
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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.
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Old 09-23-2006, 03:41 AM   #3
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Oh Kevin--So many recipes--so little time!!! How DO you come up with all this???
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Old 09-23-2006, 03:45 AM   #4
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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.
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Old 09-23-2006, 03:48 AM   #5
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Quote:
Originally Posted by reserrano View Post
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.......
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Old 09-23-2006, 06:28 AM   #6
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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?
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Old 09-23-2006, 08:11 AM   #7
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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!
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Old 09-23-2006, 11:36 AM   #8
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: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.
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Old 09-23-2006, 02:43 PM   #9
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Kevin - I told you I couldn't wait, I made them today!

They're great, just as I suspected!
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Old 09-23-2006, 03:00 PM   #10
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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.
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Old 09-23-2006, 03:13 PM   #11
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Great idea...Texture/crunch is a big part of a cookies appeal. Thank you so much!!
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Old 09-23-2006, 06:23 PM   #12
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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
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Old 09-23-2006, 08:18 PM   #13
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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!!!
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Old 09-24-2006, 01:55 AM   #14
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A Winner

Kevin,
I made the Pecan Sandies yesterday. They are wonderful-very nearly the real thing in taste and texture.
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Old 09-24-2006, 04:23 PM   #15
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I do believe I'll be making those tonight. Absolutely love Pecan Sandies.

Sheryl
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Old 03-04-2011, 08:39 AM   #16
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Saving recipe.
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Old 03-04-2011, 08:52 AM   #17
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me too
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