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Old 10-11-2006, 06:06 PM   #1
Kevinpa
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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 06:07 PM..
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Old 10-11-2006, 06:25 PM   #2
Kevinpa
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Here is the icing thread so it doesn't get lost.

http://www.lowcarbfriends.com/bbs/sh...d.php?t=453449
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Old 10-11-2006, 06:38 PM   #3
ClikChik
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OH my goodness!! Are they crispy cookies? Looks good!
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Old 10-11-2006, 08:02 PM   #4
Kevinpa
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No CC as a matter of fact they are a very soft moist cookie. I guess like a squash goob.
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Old 10-13-2006, 07:44 PM   #5
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those are beautiful!
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Old 10-14-2006, 08:27 PM   #6
Kevinpa
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Update.....These are really good eaten frozen right out of the freezer.....Yum!!
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