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Old 04-08-2007, 06:23 PM   #61
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Thanks for the update, Kevin! I still have these on my to make list, with several other recipes. Time geta way from me more often than I care to admit. I still want to try these. Hopefully in a couple weeks while I am on vacation.
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Old 02-25-2008, 11:12 AM   #62
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1 tsp of not/sugar...could I use PolyD instead? And what if I don't have sweetzfree? I have all the other sugars plus DaVinci's SF vanilla syrup & fiberfit.

Excuse me if I'm asking some obvious questions... still new at the LC baking method.

Thanks!
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Old 02-25-2008, 11:20 AM   #63
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Quote:
Originally Posted by cookymonster View Post
1 tsp of not/sugar...could I use PolyD instead? And what if I don't have sweetzfree? I have all the other sugars plus DaVinci's SF vanilla syrup & fiberfit.

Excuse me if I'm asking some obvious questions... still new at the LC baking method.

Thanks!
You could most likely get away with omitting the not/Sugar in this recipe since the erythritol is such a small amount. I don't use sweetsfree anymore for baking so you could sub any 1/3 cup of sweetener you prefer other than davinci which would most likely be too much liquid for this recipe.
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Old 02-25-2008, 11:25 AM   #64
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1/3 cup of dry sweetener?
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Old 02-25-2008, 12:12 PM   #65
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Quote:
Originally Posted by cookymonster View Post
1/3 cup of dry sweetener?
Yes dry. The original sweetzfree was only 8 drops which is a fraction of a teaspoon. If it were me I would use approx 1/3 teaspoon of splenda quick pack which has the sweetness of 1/3 cup.
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Old 02-26-2008, 10:37 AM   #66
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OMG! I just made these and they are wonderful! I can't wait for my hubby to try them. This was my first try of a LC recipe. I followed the recipe exactly except that I didn't have any not/sugar. My cookies may be a little dry...but my batch yielded just a little bit over a dozen - maybe that's why. Plus, my oven has been known to be a little on the hot side ...I only baked them for 10 minutes instead of the suggested 15.
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Old 02-27-2008, 01:42 PM   #67
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variation idea

Quote:
Originally Posted by Kevinpa View Post
[COLOR="Red"]Variation[/COLOR]
Cinnamon Squash Sandwich Cookies

1 cup (2 stick) unsalted butter
4 T. granular erythritol
2 T. Diabeti Sweet brown sugar
2 T. not/Sugar
1 splenda quick pack
1 teaspoon cinnamon
1 large egg yoke
2 cups carbquik
7/8 cup wheat protein isolate 5000
1/8 cup resistant wheat starch
1 cup delicata squash

I used the same directions to make these and used the same icing.

The dough was a tad stickier than the chocolate both firmed up when chilled.

I used the log and slice method

Yield about 2 dozen sandwich cookies and the same carb count per cookie.



Day 2 after I've made these cookies and I like them a lot! The variation with the cinnamon squash cookies...if I wanted just a plain vanilla sandwich cookie - would I just leave out the cinnamon? I was thinking I could do all sorts of these with this sandwich cookie - vanilla cookies with orange cream filling, lemon cookies with orange cream filling, vanilla with chocolate filling, etc. I noticed many on here use the Davinci's syrups - what if I just use regular Adam's extracts for the flavor I want?
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Old 03-04-2011, 10:03 AM   #68
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