Buttoni's Low-Carb Recipes

Cranberry Refrigerator Cookies

Posted on: December 24, 2019

 

cranrefrigerator cookies

I created a tasty refrigerator cookie some time ago:  these Pistachio Rosewater Cookies) were my inspiration for this holiday version.  These are delicious and so easy to make!  My mother loved refrigerator cookies you just slice off and bake like these.  A little dessicated coconut (maybe 1/4 c.) would transform them yet again.  Those changes would require you add the numbers to the nutritional info provided below.  It’s nice to be able to freeze this dough and just slice off the number of cookies you want to bake.  Lowers the chance for constant temptation.  I bake a little pan of 6 refrigerator cookies at a time.  This recipe is not suitable until the grains rung of the OWL phase of Atkins.

INGREDIENTS:

2 sticks butter, unsalted, softened

1 large egg, beaten

¼ tsp. salt

2/3 c. fresh cranberries, coarsely chopped (pulsed in processor 4-5 times)

1 tsp. vanilla extract

½ c. granular Splenda

¼ c. erythritol

1 c. KevinPa’s Bake Mix (see below)

½ almond flour

½ c. Jennifer Eloff’s Splendid LowCarb Bake Mix

2 T. Carbquick Bake Mix

1 T. oat fiber

VARIATIONS:   Add ½ c. unsweetened coconut or orange zest (or both) to the batter.

Kevin’s Bake Mix (slightly modified):

½ c. Carbalose flour

¼ c. wheat protein isolate 5000

1 T.  wheat protein isolate 8000

1½ T. almond flour

1½ T. resistant WHEAT starch (Kevin used resistant corn starch)

1¼ tsp. Splenda

½ tsp. xanthan gum (Kevin used Not/Sugar)

DIRECTIONS:  In a medium bowl, soften the butter and beat the egg into it well.  Add the salt, sweeteners and vanilla.  Measure and mix in each of the bake mixes.  Add chopped cranberries and gently fold in to get berries evenly distributed in the batter.  Shape into a log about 12″ long and 1½” in diameter on waxed paper.  Roll the log up snugly, closing ends of waxed paper and chill in refrigerator for about 1-2 hours, or until firm enough to slice.  Preheat oven to 350º.  Slice off in ¼” slices and place on silicone or parchment lined baking sheet (these don’t spread much during cooking.   Bake for 10-12 minutes (don’t let get too brown) and remove to cool.  Roll any unused dough in waxed paper and store in refrigerator or freeze if you prefer.  If freezing, slightly defrost dough a half hour before attempting to slice or the cookie will likely “break” under the knife pressure.

NUTRITIONAL INFO:   Makes about 48  (¼” cut ) cookies, each contains:

58 cals, 5.13 g fat, 1.94 g carbs, 1.05 g fiber, 0.89 g NET CARBS, 1.6g protein, 17 mg sodium

3 Responses to "Cranberry Refrigerator Cookies"

The cookies look wonderful and I will have to try them soon. But I really wanted to tell you, I love the new look of the site. Your site and Linda’s were my two original go to low carb websites and I have not only cooked and gotten ideas from many of your recipes but have enjoyed watched the site grow.

Thank you. I picked this new site appearance theme because the links show up better. I loved the layout of the other theme, but the green links were a bit hard to see on the page. Glad you enjoy the recipes@! Merry Christmas to you!

They do show up better and since I will be 60 in January these eyes appreciate it! I don’t post often but I have been following you and your recipes for..well a long time, I think I joined LCF in 2000 and I know that is where I first saw your name and recipes. Hope you are having a wonderful holiday season.

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