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Old 02-14-2007, 09:44 PM   #31
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Egg?

I was looking at the ingredients and wondered what is binding the dough together? Do you think an egg would help? Just a thought. They look great and I hope to try them soon!
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Old 02-15-2007, 11:35 AM   #32
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This is really good. My cookies also spread out, but I like them a lot!
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Old 02-15-2007, 11:46 AM   #33
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Thanks for the info Kisal, I will have to try that next time. The best I have come up with so far is to use parchment and then place a ring that goes on a glass jar on the cookie sheet and put the dough in the middle, helps them to not spread but I still don't get the rise or chewyness that kevin does. These are still my favorite cookie though that is for sure!
Reading this, I was thinking about trying them in a muffin top or muffin pan so they will keep their shape. Thinking outloud here.
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Old 02-17-2007, 02:29 PM   #34
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So I used this recipe on an exopat baking mat.

They flattened out and became so crumbly that they couldn't be lifted from the pan without breaking. Mind you, they _tasted_ great. So good, I have to figure out a good use for the crumbs. They seem like they'd make a great crust for something, and they were very rich.

But then I started experimenting. I tried it in a variety of ways. I used shortening instead of butter (not as rich or salty tasting). I added an egg, but that made the batter too thin, so I added carbquick to dry it out, and I got biscuit cookies.

I suspect that this recipe is missing an egg to hold the batter together, but that the mini-batch is too small to support a whole egg. Your thoughts?
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Old 02-17-2007, 02:43 PM   #35
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Originally Posted by stephdray View Post
So I used this recipe on an exopat baking mat.

They flattened out and became so crumbly that they couldn't be lifted from the pan without breaking. Mind you, they _tasted_ great. So good, I have to figure out a good use for the crumbs. They seem like they'd make a great crust for something, and they were very rich.

But then I started experimenting. I tried it in a variety of ways. I used shortening instead of butter (not as rich or salty tasting). I added an egg, but that made the batter too thin, so I added carbquick to dry it out, and I got biscuit cookies.

I suspect that this recipe is missing an egg to hold the batter together, but that the mini-batch is too small to support a whole egg. Your thoughts?
I like them as they are but you are welcome to tweak them to your liking.
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Old 02-17-2007, 03:23 PM   #36
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In my opinion, the only thing that my cookies were missing the other day when I made them was a good cup of coffee!!
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Old 02-17-2007, 08:41 PM   #37
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In my opinion, the only thing that my cookies were missing the other day when I made them was a good cup of coffee!!
That's awesome. How did you keep them from falling apart out of the pan?
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Old 02-17-2007, 08:45 PM   #38
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I like them as they are but you are welcome to tweak them to your liking.
Oh, I wasn't trying to diss your cookies! I like them so much I was trying to eat them even as they were breaking in my hands.

I was just wondering if you thought the egg might correct the flattening problem. Sorry to be a bother. I know you do a lot of experimenting here for us, and I've harassed you enough in the sweetener thread that I should leave it be.
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Old 02-17-2007, 08:50 PM   #39
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Here's what happened. I had a brain fart making these. I saw four cookies as the serving size. My brain didn't compute it to be four 3" cookies (if they don't spread out.) I put four cookie mounds on a cookie sheet for a toaster oven. I put parchment paper on the cookie sheet. Worked really well. When I took them out of the oven, it was 1 HUGE cookie that spread over the entire pan. So, I just cut up my enormous cookie while it was still warm and made four of them. The cookies were really flat, but not crumbly. Nice and chewy.
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Old 02-17-2007, 09:17 PM   #40
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Oh, I wasn't trying to diss your cookies! I like them so much I was trying to eat them even as they were breaking in my hands.
steph i didn't think you were. I have made these when they did not fall apart and I am determined to figure out why I or anybody else can't repeat the recipe. Changing the ingredients of the recipe won't get me any closer to the answer. So I'm just sticking to this recipe until I can repeat my original results by process.
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Old 02-18-2007, 02:30 PM   #41
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Just an update.

Today I went back to the original recipe and experimented by putting the cookie dough into shaped containers, like ramekins and a silicone muffin pan. The results have been encouraging, if not perfect. In the first batch, the edges got a little too brown before the rest of the cookie was done, so I lowered the temperature.

In the next batch, I kept a close eye on it until it was a golden color. It still thins out, but I can pick it up and eat it, and the center is chewy!

It reminded me very much of shortbread, caramelized and lovely. When I get these perfect, they're going to be very popular in my home.
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Old 02-18-2007, 04:15 PM   #42
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I also have an update.

Without going into a long winded explanation of how it happened, I believe I wrote down the original recipe wrong.

Try subbing baking soda for the baking powder and tell me what you think.
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Old 02-18-2007, 10:13 PM   #43
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Ok, now that I figured out what I did wrong I decided to tweak these to the next level....

I doubled the recipe and made a couple subs and additions.

1/2 cup coarse ground pecans
2 T. carbquik
4 T. polyD
1 splenda quick pack (1 cup sweetener)
4 T. butter
1 t. baking soda
1/2 oz unsweetened chocolate
1/4 cup unsweetened coconut

Combine dry ingredients.
Melt chocolate and butter in microwave until combined.
Mix chocolate mixture with dry ingredients until incorporated

Divide 8 ways and spoon into nonstick muffin pans. (I used the small loaf kind)

Bake in a preheated 350 degree oven 8 to 10 min or until set.

If you liked the others you will like these.

Yeild 8 cookies @ approx 1.5 carbs each





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Old 02-18-2007, 11:22 PM   #44
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Those look really good! Can't wait to try those tomorrow!! Thanks for all the work you put into these recipes. It makes this way of eating a lot of fun!
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Old 02-25-2007, 11:20 AM   #45
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Just wanted to say that I've made these cookies a handful of times since you first posted the recipe and could never get them "chewy." They were always crumbly and fragile. I kept trying because it was so easy and I only had to dirty one bowl, one measuring cup, and one measuring spoon .

Last night I tried again and subbed the baking soda for the baking powder. What a difference!!! I use almond flour instead of ground pecans because I'm lazy, and they taste very much like these big, chewy sugar cookies we used to get from the Original Cookie Company when I was a kid. Mmmmm, so good.
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Old 02-25-2007, 02:52 PM   #46
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Just wanted to add that I've also made these and then melted a couple of Hershey's sf candies and dipped the edges of the cookies in the chocolate and put them in the fridge a few minutes to firm up. Very decadent!
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Old 02-25-2007, 02:57 PM   #47
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One of the things I have had on my list for some time now is to make these a bit more sturdy so I can make them cone shaped and do some LC Cannoli with them.
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Old 02-25-2007, 04:01 PM   #48
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One of the things I have had on my list for some time now is to make these a bit more sturdy so I can make them cone shaped and do some LC Cannoli with them.
i wonder if you made them big enough and flat if you could mold them as soon as they come out of the oven, like you do w/fortune cookies. it might work.....
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Old 02-25-2007, 04:05 PM   #49
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i wonder if you made them big enough and flat if you could mold them as soon as they come out of the oven, like you do w/fortune cookies. it might work.....
not as they are.....believe me I have tried

The cookie has to ba change a bit to be a bit sturdier.
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Old 02-25-2007, 09:36 PM   #50
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THE GOOD AND THE UGLY!

omg KEVIN TYTYTYTYTYTY for that recipe for the chocolate/pecan/coconut brownie thingy...THAT IS BY far the best low carb ANYTHING i have ever made in all my 6 yrs of low carbing. I had 2 of them and still felt good about the 3 carbs i ate.

I did use a bit less splenda and semi sweet c.chips (be well's). THANK YOU!

Now on the "lacy cookies" I'm sure they are the bomb but please no one EVER NEVER EVER accidently use wax paper instead of parchment paper to bake these on.... what a mess that was LOL...i had wax dripping off of the sides of my pan. The smell still lingers.

Oh well...off to smell my brownies thingys. Kevin i think i LOVE you!
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Old 02-26-2007, 04:53 AM   #51
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LOL Nurseypoo! That sounds like something I"D do, the wax paper thing

I have to try those chocolate ones, gotta get some chips first though.

Kevin, it's agreed. We all love you here!! Low carb would be so boring without these ideas you give us. Your name came up when Tweaker Geek and I met LOL "don't you just love Kevin and his recipes?" "yes!"
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Old 02-26-2007, 10:01 PM   #52
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One of the things I have had on my list for some time now is to make these a bit more sturdy so I can make them cone shaped and do some LC Cannoli with them.

i made the lace type tonight, yummo

i was able to roll it in a cannolli shape but i can imagine it would be the worlds most fragile cannolli!
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Old 02-28-2007, 10:31 AM   #53
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Kevin, do you think maybe the variation everyone is experiencing might be due to the pecans? Since the tree is in my backyard, I make my cookies with the tiny native Texas pecans which are higher in fat than just a regular run-of-the-mill pecan. When I cut the butter WAY back, I find that they don't spread as much. I know that this has been said many times before, but thank you so much for creating this recipe. It has become a staple in my house. Love them for breakfast with a cup of coffee.
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Old 02-28-2007, 01:53 PM   #54
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Kevin, I don't have a loaf-type muffin pan...would two of those muffins be about the size of two bars made in a mini loaf pan?
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Old 02-28-2007, 02:19 PM   #55
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they are about half the size of a mini loaf pan.
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Old 03-02-2007, 06:27 AM   #56
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they are about half the size of a mini loaf pan.
That's what I meant (and the opposite of what I said)...thanks, Kevin.
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Old 03-02-2007, 10:45 AM   #57
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how about some tvp? i have never used this and was going to ask if its worth buying, but maybe it would give a little more body to the cookie?
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Old 03-04-2007, 09:38 AM   #58
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Mmm

I made these and decided to put them in mini-muffin tins. Well, I didn't know what the texture was supposed to be, and it was really crumbly so I just kind of heaped it in the muffin tin. Then I got to thinking it should probably be sticking together more so I made them into balls and put those in the muffin tin.

The ones that I just heaped in there just baked into a mound. The ones I made into balls puffed up and made a little crater so there was a shell.

Regardless, these are REALLY good - don't taste low carb at all. I'm going to make some today and use them as a crust for mini-cheesecakes. Actually, these are too good - shouldn't make them at all today.
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Old 03-04-2007, 02:45 PM   #59
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I made these today too, but b/c I'm a little lazy and I'm always looking for another way to use my new toy, I piled everything into the Magic Blender. I used almonds instead of pecans and I didn't soften the butter at all, and when everything was mixed I dumped it all onto a plate and rolled it into a log. I cut the log into 4 slices and put those on the cookie sheet.

The first batch turned out much like Kevin's pictures but a little thinner. The second batch I used coarser almond meal and they were a bit thicker. On the second batch I made sure I took them out at 11 minutes, so they were nice and crispy on the edges and soft in the middle.

Awesome! Thanks Kevin!
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Old 09-22-2007, 01:59 PM   #60
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Kevin, I wanted you to know that I made these using the baking soda instead of the baking powder, and lo and behold, they not only kept from spreading, but they were outrageously delicious. I brought them home to my dad to try, and he hates all artificial things. He gave them a major thumbs up and we were all fighting over the last cookie.

I dub this: the best low carb cookie in the world.
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