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Old 11-06-2007, 07:30 PM   #1
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Chocolate Face Cookies

Chocolate face cookies yield 1 dozen at 2.5 carbs each(rolling dough thinner will yield more cookies)

1 1/4 cup lc carbalose cake and cookie flour mix
1/4 cup unsweetened dutch processed cocoa powder
1 T. diabetisweet
1 T. granular erythritol
1 1/4 tsp splenda quick pack
1 tsp baking powder
1/2 cup chilled butter
1 egg

Combine dry ingredients.
Cut in butter.
Mix in egg until stiff cookie dough forms.
Roll out between parchment to 1/2 inch thick.
Cut out 2 1/2 inch cookie rounds.
Bake in a 325 degree oven for 25 minutes.

Let cool and pipe icing for faces.

icing(you should only need half of this but is easier to pipe with this amount)
1/4 cup powdered erythritol
1 T. not/Sugar
1/2 tsp. splenda quick pack
1 T. softened butter
2 tsp warm water.

Whisk together until smooth then load into piping bag or plastic bag.
Pipe faces.

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Old 11-06-2007, 08:23 PM   #2
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Yummy!
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Old 11-07-2007, 08:02 AM   #3
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Love it!

I think I would slather on the icing and jam on another cookie! I'm lazy!

Just curious. . .is this something I could make a roll of (the dough) and slice and bake? You've seen the texture of the dough. . .ya see, I can just about handle slicing and baking!

Your overextended friend,
Janie
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Old 11-07-2007, 08:06 AM   #4
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Originally Posted by magnamater View Post
Love it!

I think I would slather on the icing and jam on another cookie! I'm lazy!

Just curious. . .is this something I could make a roll of (the dough) and slice and bake? You've seen the texture of the dough. . .ya see, I can just about handle slicing and baking!

Your overextended friend,
Janie
Yes Janie, this makes a nice stiff dough and I doubt if you would even have to refrigerate it to slice the roll. I wanted a big thick cookie so I rolled it out and used a cookie cutter.
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Old 11-07-2007, 04:54 PM   #5
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So, Kevin ... can I safely assume that these adoreable cookies could be rolled out and cut with holiday cookie cutters, and decorated accordingly? What fun that would be!
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Old 11-07-2007, 05:19 PM   #6
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So, Kevin ... can I safely assume that these adoreable cookies could be rolled out and cut with holiday cookie cutters, and decorated accordingly? What fun that would be!
Most definitely.
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Old 11-07-2007, 05:34 PM   #7
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Great idea. Cute, happy cookies Kevin!

They look pretty thick so are they cake-like or chewy? I've been thinking about gingerbread men cookies for Christmas, do you think adding ginger and subbing diabetisweet brown sugar for some of the sugar would do the trick? Also, if not using the cocoa, should I up the flour blend to 1 1/2 cups?
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Old 11-07-2007, 06:38 PM   #8
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Great idea. Cute, happy cookies Kevin!

They look pretty thick so are they cake-like or chewy? I've been thinking about gingerbread men cookies for Christmas, do you think adding ginger and subbing diabetisweet brown sugar for some of the sugar would do the trick? Also, if not using the cocoa, should I up the flour blend to 1 1/2 cups?
Tweak, if you look at the recipe you will see is basically a crust with a twist. You cut your fat into the flour and sweetener mix but instead of water you get your liquid from the egg. That coupled with the baking powder is the twist that moves it away from a crust and closer to a cake like texture. The cocoa just makes it denser. In short, its not chewy. To take it one step further, the thinner you roll or slice this dough, the crisper the cookies will be. Do you want to add more flour to replace the cocoa? Well that depends on how dense you want your cookie to be. The sweetner for the existing cookie is mainly taste but the more diabetisweet you use in place of the splenda will also add to the cake like texture of the resulting cookie.
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Old 11-07-2007, 07:56 PM   #9
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Tweak, if you look at the recipe you will see is basically a crust with a twist. You cut your fat into the flour and sweetener mix but instead of water you get your liquid from the egg. That coupled with the baking powder is the twist that moves it away from a crust and closer to a cake like texture. The cocoa just makes it denser. In short, its not chewy. To take it one step further, the thinner you roll or slice this dough, the crisper the cookies will be. Do you want to add more flour to replace the cocoa? Well that depends on how dense you want your cookie to be. The sweetner for the existing cookie is mainly taste but the more diabetisweet you use in place of the splenda will also add to the cake like texture of the resulting cookie.
Thanks Kevin. Yes, I was thinking of replacing the cocoa with the flour, but maybe I'll just replace more sweetener with brown diabetisweet. Who knows, maybe I'll try some both ways and see which DH likes best, cause they're gonna be for him! He loves the HC gingersnaps I make for him but I'd like to sneak in the LC so I can have some too!
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Old 11-07-2007, 09:01 PM   #10
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Kevin, this looks a lot like the chocolate torte crust you made in Carolyn's thread. Is it also similar to the chocolate sandwich cookies?

I made the recipe tonight and came out with something halfway between a cookie and a cake texture. It was very tasty. I put it in the freezer for a while and it got crispier, so now I'm thinking oreos...
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Old 11-07-2007, 09:48 PM   #11
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Kevin, this looks a lot like the chocolate torte crust you made in Carolyn's thread. Is it also similar to the chocolate sandwich cookies?

I made the recipe tonight and came out with something halfway between a cookie and a cake texture. It was very tasty. I put it in the freezer for a while and it got crispier, so now I'm thinking oreos...
Your right Steph, but I used a way better Bergenfield cocoa call Noble Salmwood in these.
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Old 11-08-2007, 05:26 AM   #12
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King Arthur's Flour has black cocoa. That is the same taste as Oreos have.
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Old 11-08-2007, 07:21 AM   #13
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King Arthur's Flour has black cocoa. That is the same taste as Oreos have.
Oh yum! That would be decadent! Kevin, these look adorable and tasty!! Thanks for passing along all your hard work..its so mind-boggling trying to figure all this new stuff out..
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Old 11-17-2007, 11:10 AM   #14
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Question: you have chosen the carbalose mix for cookies, here and vanilla wafer cookies. I know there's "science" behind your choice. Can you explain?

(Sorry, there are sure to be more questions where that one came from. . .IMWTK!)
Janie
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Old 11-17-2007, 12:03 PM   #15
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Question: you have chosen the carbalose mix for cookies, here and vanilla wafer cookies. I know there's "science" behind your choice. Can you explain?

(Sorry, there are sure to be more questions where that one came from. . .IMWTK!)
Janie
Depends on the texture you are looking for Janie. The carbquik version or carbquik in general because of the additions to it seem to produce a softer and more tender crust to the cookie where the carbalose will yield a harder, drier, crisp to the crust of the cookie. Just an observation from working with the two. Also I have been known to make them both ways and let the majority of those who try them decide...ie "no science"
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Old 11-17-2007, 01:01 PM   #16
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those are A-DOR-able, Kevin!!
Adding this recipe to my 'must try' bunch
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Old 11-17-2007, 01:37 PM   #17
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THEY'RE SMILING CUZ THEY DONT HAVE DIABETES AND THEY ARENT FAT

Thanks kevin!
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Old 11-17-2007, 02:43 PM   #18
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THEY'RE SMILING CUZ THEY DONT HAVE DIABETES AND THEY ARENT FAT

Thanks kevin!



oops, hit send too quick.

Kevin, do you have an icing recipe that uses dried egg whites I could use? Bought some and have not used them yet. TIA

Last edited by 24Fan; 11-17-2007 at 02:44 PM..
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Old 12-19-2007, 08:07 AM   #19
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Cookie variations

Original



[COLOR="DarkOrange"]Vanilla[/COLOR]

Omit
cocoa
Add
1 tsp. vanilla



[COLOR="Sienna"]Pecan Chocolate Chip[/COLOR]

Omit
cocoa
Add
1/4 cup chopped pecans
1/4 cup sf chocolate chips
1 tsp. vanilla




[COLOR="Red"]Cranberry Pecan Chocolate Chip[/COLOR]

Omit
cocoa
Add
1/4 cup chopped pecans
1/4 cup sf chocolate chips
1/4 cup http://www.lowcarbfriends.com/bbs/lo...anberries.html
1 tsp. vanilla

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Old 12-19-2007, 08:21 AM   #20
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[COLOR="DarkGreen"]I think Kevin should start his own LC bakery and sell to us at LCFriends! [/COLOR]
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Old 12-19-2007, 01:53 PM   #21
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I see you've been in the "dough bowl" again today too, Kevin!
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Old 03-04-2011, 08:36 AM   #22
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Saving recipe.
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Old 03-04-2011, 11:31 AM   #23
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Thank you.
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Old 03-04-2011, 12:18 PM   #24
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I thought I had all of Kevin's cookie recipes, but I was wrong. Thanks for finding this even though it makes me so sad all over again.
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Old 03-04-2011, 12:25 PM   #25
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It makes me sad and I miss him.
I think this would make a great base for girl scout cookie---- thin mints.
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Old 03-04-2011, 12:34 PM   #26
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Kevin had a mock Thin Mint. I'll find it when I get home.
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