Sugar Cookies (the ones you can cut-out w/cookie cutters)

Kevinpa · 10-16-2006, 06:32 AM

Here is my stab at a sugar cookie

1 cup Carbquik
2 T. resistant wheat starch
2 T. wheat protein isolate 5000
1 t. baking soda
1/2 cup crisco green
2 T. powdered erythritol
1 T. isomalt
1 T. polyD
1 T. not/Sugar
1 t. cream of tartar
1 egg
1 t. vanilla
1/2 cup splenda equivilent(12 drops sweetzfree)

Combine carbquik, RWS, WPI 5000, and baking soda in a small bowl and set aside.

Combine erythritol, isomalt, polyD, not/Sugar, and cream of tartar in another bowl.
Mix crisco and sweetener mixture until light and fluffy.
Beat in egg, vanilla, and sweetzfree until smooth.
Gradually beat in flour mixture until well combined.

Wrap with plastic wrap and refridgerate overnight.

Divide dough in half and return other half to fridge.
Roll dough out between 2 sheets of wax paper to 1/8 inch thick.
Cut out with floured cutter.
Bake in a 350 oven on a foil lined cookie sheet for 8 to 9 minutes until edges are golden brown.
Cool on a wire rack .
Repeat with remaining dough.

Yeild: 1 1/2 to 2 doz (3 inch cookies)
Slightly less than 1 carb each

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10-16-2006, 06:32 AM	#1
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 3,462 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Here is my stab at a sugar cookie 1 cup Carbquik 2 T. resistant wheat starch 2 T. wheat protein isolate 5000 1 t. baking soda 1/2 cup crisco green 2 T. powdered erythritol 1 T. isomalt 1 T. polyD 1 T. not/Sugar 1 t. cream of tartar 1 egg 1 t. vanilla 1/2 cup splenda equivilent(12 drops sweetzfree) Combine carbquik, RWS, WPI 5000, and baking soda in a small bowl and set aside. Combine erythritol, isomalt, polyD, not/Sugar, and cream of tartar in another bowl. Mix crisco and sweetener mixture until light and fluffy. Beat in egg, vanilla, and sweetzfree until smooth. Gradually beat in flour mixture until well combined. Wrap with plastic wrap and refridgerate overnight. Divide dough in half and return other half to fridge. Roll dough out between 2 sheets of wax paper to 1/8 inch thick. Cut out with floured cutter. Bake in a 350 oven on a foil lined cookie sheet for 8 to 9 minutes until edges are golden brown. Cool on a wire rack . Repeat with remaining dough. Yeild: 1 1/2 to 2 doz (3 inch cookies) Slightly less than 1 carb each