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Old 08-19-2007, 04:28 AM   #31
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Kevin's Cookie Recipes

Carrot Cake Cookies

My DW requested these from my HC recipe box and I was really pleased with how they turned out. Very light and fluffy with a great flavor.
If I were making these for myself I would have made a cream cheese icing sweetened to taste but my DW wanted them as is.

Carrot Cake Cookies (yeild 2 doz. @ 1 carb each)
wet
1/4 cup butter
1/4 cup shortening
1 large egg
1 tsp vanilla
1 med. carrot, shredded fine
dry
1 1/2 cup cake and cookie flour mix
1 tsp splenda quick pack
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 cup pecans, chopped(optional)

Mix wet ingredients in an electric mixer until combined.
Mix dry ingredients together and add to the wet, mixing until a batter is formed.
Drop mounded, teaspoon sized, balls on a parchment lined cookie sheet and bake in a preheated 375 degree oven for 12 to 15 minutes or golden brown.
Mine took 15 minutes.



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Old 09-11-2007, 12:22 PM   #32
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Kevin's Cookie Recipes

It was raining here today and seemed like a good day to make a new crunchy cookie. I really like these cookies alot!
An after thought was they would even be better with a few chocolate chips in them.

Makes 2 dozen cookies at 1 carb each.

Crunchy Sunflower Bran Drop Cookies

1 cup lc cake and cookie flour mix
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup granular erythritol
1 T. not/Sugar
1 tsp. splenda quick pack
1/2 cup butter, chilled
2 tsp. vanilla
1 large egg
1/2 cup GG scandinavian bran crispbread (approx 4 to 5 slices broken into small pieces)
1/2 cup sunflower seeds

Preheat oven to 350 degrees.

In a small bowl combine erythritol, not/Sugar, splenda and mix well.
Then in an electric mixer cream sweetener mix, butter, egg, and vanilla.
Add flour, soda, and salt and mix until a soft batter forms.
Stir in crispbread and sunflower seeds to combine.

On a parchment lined cookie sheet drop rounded teaspoons of batter and bake 13 to 15 min. or until golden brown.

Cool on rack and enjoy.
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Old 09-16-2007, 09:36 AM   #33
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Kevin's Cookie Recipes

Iced Sugar Cookies



I was going through my HC recipe box this morning and happened on a recipe for sugar cookies and icing so I decided to practice for Christmas and see if I could improve on my past attempts using my LC cake and cookie flour mix.

Here are the results.
It made 18 cookies of varying sizes.
Cookie

1 1/8 cup LC cake and cookie flour mix
1/4 tsp. baking soda
1 Tbsp. diabetisweet
1 splenda quick pack
1/2 stick butter, chilled
1 large egg

In electric mixing bowl combine flour, soda, and sweeteners.
Cut in chilled butter to form a crumbled dough.
Mix in egg until firm dough is formed.

Form dough into a disk and roll out between 2 sheets of parchment to 1/8 inch thick.
Refrigerate for 1 hour until rolled dough is easily cut with cookie cutters.

Cut out cookies and transfer to an ungreased cookie sheet.
Bake for 8 to 10 min. or until the bottom edge of cookie starts to brown in a 350 degree preheated oven .

Let cool.

Icing

1 cup powdered erythritol
2 Tablespoon not/Sugar
1/4 tsp. splenda quick pack
1 large egg white
3/4 tsp. lemon juice
1 tsp. vanilla
food coloring...optional

Combine the dry ingredient in a small mixing bowl.
Whisk in the wet ingredients until icing is smooth and creamy.

Ice the chilled cookies.
Note: this icing hardens on the cookie and has no cooling effect.
I was pleased with the results.
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Old 10-16-2007, 09:01 AM   #34
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I made and am revising this recipe to use my flour mix and double the cinnamon.

Cinnamon Shortbread Cookies
Yield: 18

1 1/8 cup LC cake and cookie flour mix
1/4 cup powdered erythritol
1 Tbs diabeti sweet
1/2 cup butter, chilled in small pieces
2 tsp cinnamon

Preheat over to 325 degrees.

Lightly grease a 9 x 9 baking dish.

In large mixing bowl combine flour mix, erythritol, diabetisweet, and cinnamon.

With pastry blender cut in butter until mixture resembles coarse crumbs.

Turn dough into prepared dish and press evenly on bottom.

Prick dough at 1 inch intervals with fork.

Bake for 25 to 30 min or until light golden brown.

Immediately cut shortbread into 9 squares and then each square in half into triangles.

Cool completely in dish before removing to store.

Nutrition
-------------------------------------
Calories: 72.04
Calories From Fat: 45.93
Total Fat: 6.48g
Saturated Fat: 3.55g
Cholesterol: 13.56mg
Sodium: 63.60mg
Potassium: 2.15mg
Total Carbohydrates: 6.21g
Fiber: 1.54g
Sugar Alcohols 4.03g
Net Carbohydrates 0.64g
Protein: 2.25g
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Old 11-06-2007, 07:30 PM   #35
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Kevin's Cookie Recipes

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.



Original



Vanilla

Omit
cocoa
Add
1 tsp. vanilla



Pecan Chocolate Chip

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




Cranberry Pecan Chocolate Chip

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 11-24-2007, 10:27 PM   #36
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Kevin's Cookie Recipes

Pecan Pie Tarts

I made these with a twist tonight.

Crust
7 T. chilled butter
1 cup carbquik cake and cookie flour mix
3 T. cold water


Filling
1 egg
1/2 tsp. Splenda quick pack
1/4 cup sf monin caramel syrup
1 tablespoon butter
1 teaspoon agave nectar
Dash of salt
3/4 cup of chopped pecans

I used the same directions and they turned out very good.
Crusts did not stick at all.

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Old 12-10-2007, 06:22 AM   #37
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Revised Chocolate Cookie recipe 1/2 batch

1 1/8 cup lc cake and cookie flour mix (carbalose version)
1/2 t. baking soda
1/4 t. coarse sea salt
1 sticks butter (softened)
1/2 cup diabeti sweet brown sugar
1/4 t. splenda quick pack
1/2 t. vanilla
1 egg
6 oz LC semi sweet chocolate chips
1/2 cup chopped pecans
.
Combine flour, baking soda, and salt in a small mixing bowl and set aside.
In mixer cream together butter, vanilla and sweeteners.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.

Drop rounded tablespoons of dough onto ungreased cookie sheet.

Bake in preheated 350 degree oven for 9 to 12 minutes until golden brown.

Let stand for 2 minutes and then transfer to wire rack to cool.

yield 27 cookies for a total of 36 carbs or 1.3 carbs per cookie.

These are closer to Tollhouse cookies then the other recipe IMHO.
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Old 12-19-2007, 08:07 AM   #38
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Cookie variations

Chocolate Sandwich Cookies

1/2 cup (1 stick) unsalted butter
2 T. powdered erythritol
2 T. Diabeti Sweet brown sugar
1 T. not/Sugar
1/3 cup equivilent splenda (8 drops sweetzfree)
1 large egg yoke
3/4 cup carbquik
2 T. wheat protein isolate 5000
2 T. resistant wheat starch
4 T. Special Dark (dutch processed) Hershey's Cocoa

Preheat oven to 325 degrees with rack in center position.
In an electric mixer bowl cream together the first 5 ingredients on high for 2 minutes.
Add yoke to mixture at medium speed, scraping down the sides of the bowl until combined.
At low speed, add flour and cocoa : mix until combined.

Wrap dough in plastic wrap and refrigerate for at least 3 hours.

Remove dough from refrigerator.
On a work surface lightly dusted with a mixture of 2 parts (wpi 5000) and 1 part cocoa powder, roll dough out to 1/8 inch thickness.
Using a 2 inch cookie cutter, cut out the dough and place cookies on a parchment lined baking sheet and freeze for 10 minutes.
Remove from freezer and bake for 15 minutes. Cool completely.



Make filling and assemble sandwiches.

Filling
2 T. shortening (crisco green)
1/2 cup powdered erythritol
2 T. polyD
2 T. not/Sugar
2/3 cup equivilent splenda (16 drops sweetzfree)
2 to 3 t. warm water

Combine and wisk until smooth and creamy.

Makes 1 dozen sandwich cookies.
1.25 carbs each



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Old 12-19-2007, 08:07 AM   #39
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Kevin's Cookie Recipes

Quote:
Originally Posted by Kevinpa View Post
Also I have had success using the whole egg rather than just the yoke. I may eventually change the recipe to call for the whole egg.
UPDATE


Chocolate Sandwich Cookies

1/2 cup (1 stick) unsalted butter
2 T. powdered erythritol
2 T. Diabeti Sweet brown sugar
1 T. not/Sugar
1/3 cup equivilent splenda (8 drops sweetzfree)
1 large egg
3/4 cup carbquik
2 T. wheat protein isolate 5000
2 T. resistant wheat starch
4 T. Special Dark (dutch processed) Hershey's Cocoa

Preheat oven to 325 degrees with rack in center position.
In an electric mixer bowl cream together the first 5 ingredients on high for 2 minutes.
Add yoke to mixture at medium speed, scraping down the sides of the bowl until combined.
At low speed, add flour and cocoa : mix until combined.

Wrap dough in plastic wrap and refrigerate for at least 3 hours.

Remove dough from refrigerator.
On a work surface lightly dusted with a mixture of 2 parts (wpi 5000) and 1 part cocoa powder, roll dough out to 1/8 inch thickness.
Using a 2 inch cookie cutter, cut out the dough and place cookies on a parchment lined baking sheet and freeze for 10 minutes.
Remove from freezer and bake for 15 minutes. Cool completely.


Make filling and assemble sandwiches.

Filling
2 T. shortening (crisco green)
1/2 cup powdered erythritol
2 T. polyD
2 T. not/Sugar
2/3 cup equivilent splenda (16 drops sweetzfree)
2 to 3 t. warm water

Combine and wisk until smooth and creamy.

Makes 1 dozen sandwich cookies.
1.25 carbs each
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Old 12-21-2007, 10:44 AM   #40
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Kevin's Cookie Recipes

Coconut Pecan Cranberry Macaroons
Yield 2 dozen macaroons @ 1.5 carbs each.

2 egg whites
1/4 cup diabetiSweet
1/4 cup erythritol
1/4 tsp. splenda quick pack
2 T. cake and cookie flour mix (carbalose version)
1/4 tsp. salt
1/4 tsp. almond extract (optional)
2 cups unsweetened coconut
1/2 cup sf sweetened dried cranberries
1/4 cup chopped pecans

Preheat oven to 325 degrees.
Lightly grease cookie sheet.
Beat egg whites until foamy.
Add sweeteners, flour, salt, and extract and beat until well blended.
Stir in coconut, cranberries, and pecans to combine.
Drop heaping teaspoons of dough on greased cookie sheet 2 inches apart.
Bake for 13 to 15 mins. or until set and golden brown.
Let cool on cookie sheet a few minutes to set completely before transfering to rack.

Yummy!!



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Old 02-28-2008, 07:10 PM   #41
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I am posting this to have one link for both mixes.

1 cup LC cake or cookie flour mix (carbquik version) (9 carbs per cup)
1/2 cup carbquik (55g)
1/4 cup wheat protein isolate 5000 (13g)
1 Tbs wheat protein isolate 8000 (8g)
1/8 cup almond flour (12g)
1 Tbs resistant wheat starch 75 (7g)
1 tsp not/Sugar (I don't weigh this)

1 cup LC cake or cookie flour mix (carbalose version) (12 carbs per cup)
1/2 cup carbalose (55g)
1/4 cup wheat protein isolate 5000 (13g)
1 Tbs wheat protein isolate 8000 (8g)
1/8 cup almond flour (13g)
1 Tbs resistant wheat starch 75 (7g)
1 tsp not/Sugar (I don't weigh this)


8 cup recipe
4 cups carbquik or carbalose
2 cups WPI 5000
1/2 cup WPI 8000
1 cup Almond Flour
1/2 cup Resistant Wheat Starch 75
2 3/4 Tbsp. not/Sugar

It is important that if you completely mix all the flours well in the 8 cup recipe so you get a complete mix when using.
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Old 04-18-2008, 12:46 PM   #42
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Kevin's Cookie Recipes

I was playing in the kitchen today working on some Fruit and Nut refrigerator cookies and decided to use some pseudo ingredient I have been working with. The cookie dough has to chill over night so I will share that recipe with you tomorrow but for now I'll show you the ingredients.

Pseudo brown sugar (1/2 cup) can be doubled or whatever.

1/2 cup granular erythritol
1/4 tsp splenda quick
1/2 tsp yacon syrup
1/2 tsp not/Sugar

Mix dry ingredients well.
Mix syrup into dry as best as you can.
Put inside a zip lock bag and massage in the bag until texture and color is uniform.

Texture will be moist like regular brown sugar and the color of light brown sugar.

Pseudo Pineapple (1/2 cup) (2 carbs)

1/2 cup freeze dried cauliflower
1/2 cup pineapple davinci
1/2 tsp granular erythritol

Combine ingredient in nonstick sauce pan and cook down over medium high heat stirring constantly until liquid is almost all gone.

Use as crushed pineapple from a can.

I did blind taste tests and people could not tell me which was the real pineapple.
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Old 04-20-2008, 07:48 PM   #43
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Pseudo fruit and nut refrigerator cookies.

Pseudo fruit and nut refrigerator cookies
Yeild 3 dozen

2 cups cake and cookie flour mix (carbalose version)
1/2 tsp baking soda
3/4 tsp salt
1 stick unsalted butter(softened)
1/2 cup pseudo brown sugar
1/2 tsp splenda quick pack
1 tsp vanilla
1 large egg
1/4 cup sf sweetened cranberries
1/2 cup cauliflowor pseudo pineapple
1/2 cup chopped pecans

royal icing
1/2 cup powdered erythritol
2 tsp cold water
1 tsp lemon juice

Combine flour, soda, salt and set aside.
Cream butter and sweeteners in electric mixing bowl until light and fluffy.
Add vanilla and egg and beat until smooth.
Add flour mixture and beat to combine.

Stir in fruit and nuts and knead about 30 seconds until smooth.
Divide dough in two equal pieces and form into 2 x 1 1/2 x 7 inch logs.
Cover with parchment and refrigerate overnight until completely firm.

Preheat oven to 375.Line baking sheet with parchment.
Unwrap one log and with very sharp knife cut into 1/4 - 1/8 inch slices.
Place on sheet about 1 inch apart and bake until firm and barely brown around the edges, approx 10 - 12 minutes.
Remove from oven and let cool 3 minutes on cookie sheet before transfering to wire rack to cool completely.
When cool, drizzle royal icing and let sit 1 hour for icing to set.
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Old 09-24-2009, 09:28 AM   #44
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Kevin's Cookie Recipes

refrigerator Cookies

I used to make chocolate oatmeal no bake cookies ages ago and got a craving for them last night so I made these.

*upfront notes*

These are very easy and versatile and you could use the sweetener of your choice to equal 2 cups.

The combination of sweeteners i used had no cooling effect and if you close your eyes you would swear it had oatmeal in them from the combination of nuts and seeds i used..

I am sure many variations of these would be equally as good.


3/4 cup granular erythitol
1 1/2 tsp splenda quick pack
2 TBL not/starch(for cooling effect control)

3 TBL cocoa

1/2 cup heavy cream(or lc milk)

1/2 cup crunchy peanut butter
1 stick butter

1 cup unsweetened coconut
1/2 cup chopped nuts of choice
1/2 cut sunflower seeds

In non stick pan combine sweetener mix then add cold milk and bring to a boil for approx. 1 min.

Remove from heat and stir in butter and peanut butter until melted.

Stir in coconut, nuts, and seeds until completely covered.

Drop tablespoons of mixture on parchment or waxed paper and refrigerate until firm.


Enjoy!
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