I created a tasty refrigerator cookie early on in my low-carb journey some years ago: these Pistachio Rosewater Cookies) were my inspiration for this cranberry holiday version. These are delicious and so easy to make! My mother loved refrigerator cookies you just slice off and bake a few at a time, 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 (pulse couple times in food processor)
1 tsp. vanilla extract
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. Carbquik Bake Mix
1 T. oat fiber
VARIATIONS: Add ½ c. unsweetened coconut. Add 1 tsp. orange zest 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 the number of cookies you want to bake. Place on silicone or parchment-lined baking sheet (these don’t spread much during baking). Bake for 10-12 minutes (don’t let get too brown) and remove to cool. Roll any unused dough in waxed paper or plastic wrap. 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
Buttoni's Low-Carb Recipes 