Whipped Cream Icing filled Squash Cookies

Kevinpa · 10-11-2006, 05:06 PM

1 cup almond flour
1 cup wheat protein isolate 5000
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1/4 t. salt

Wisk together dry ingredients and set aside.

Then cream together:

1 cup crisco green
1 cup smashed squash or pumpkin of your choice.
1 t. vanilla
1 egg
1/4 cup granular erythritol
1/4 cup polyD
1 cup equivilent splenda (1/4 t. sweetzfree)
1 T. ThickenThin not/Sugar

Add dry ingredients to creamed mixture and combine throughly.

Drop mounded teaspoons of batter on greased or lined cookie sheet.
Bake in a preheated 350 degree oven for 10 to 15 mins or until golden brown.

Makes 3 1/2 to 4 dozen cookies.

Approx 36 carbs for entire batch using a carnival squash and whipped cream icing.

Spread whipped cream icing between 2 cookies to make sandwiches.

Approx 1 carb for each iced sandwich cookie.

Kevinpa · 10-11-2006, 05:25 PM

Here is the icing thread so it doesn't get lost.

LC No Refrigeration Whipped Cream Icing

ClikChik · 10-11-2006, 05:38 PM

OH my goodness!! Are they crispy cookies? Looks good!

Kevinpa · 10-11-2006, 07:02 PM

No CC as a matter of fact they are a very soft moist cookie. I guess like a squash goob.

Sweeteater · 10-13-2006, 06:44 PM

those are beautiful!

Kevinpa · 10-14-2006, 07:27 PM

Update.....These are really good eaten frozen right out of the freezer.....Yum!!

10-11-2006, 05:06 PM	#1
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Whipped Cream Icing filled Squash Cookies 1 cup almond flour 1 cup wheat protein isolate 5000 1 t. baking powder 1 t. baking soda 1 t. cinnamon 1/4 t. salt Wisk together dry ingredients and set aside. Then cream together: 1 cup crisco green 1 cup smashed squash or pumpkin of your choice. 1 t. vanilla 1 egg 1/4 cup granular erythritol 1/4 cup polyD 1 cup equivilent splenda (1/4 t. sweetzfree) 1 T. ThickenThin not/Sugar Add dry ingredients to creamed mixture and combine throughly. Drop mounded teaspoons of batter on greased or lined cookie sheet. Bake in a preheated 350 degree oven for 10 to 15 mins or until golden brown. Makes 3 1/2 to 4 dozen cookies. Approx 36 carbs for entire batch using a carnival squash and whipped cream icing. Spread whipped cream icing between 2 cookies to make sandwiches. Approx 1 carb for each iced sandwich cookie. Last edited by Kevinpa; 10-11-2006 at 05:07 PM..

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10-11-2006, 05:25 PM	#2
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Here is the icing thread so it doesn't get lost. LC No Refrigeration Whipped Cream Icing

10-11-2006, 05:38 PM	#3
ClikChik MAJOR LCF POSTER! Join Date: Jan 2003 Location: Cumberland Plateau, Tn Posts: 1,414 Gallery: ClikChik Stats: 137.6/122/115 and 5' WOE: WW Flex Start Date: Feb 21, 2007	OH my goodness!! Are they crispy cookies? Looks good!

10-11-2006, 07:02 PM	#4
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	No CC as a matter of fact they are a very soft moist cookie. I guess like a squash goob.

10-13-2006, 06:44 PM	#5
Sweeteater Blabbermouth!!! Join Date: Jul 2002 Location: Volunteer State Posts: 5,921 Gallery: Sweeteater WOE: Lower Carb	those are beautiful!

10-14-2006, 07:27 PM	#6
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Update.....These are really good eaten frozen right out of the freezer.....Yum!!