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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

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It just isn’t Christmas without sugar cookies frosted with my “cherry/almond” butter frosting.  So I took my low-carb favorite sugar cookie recipe, cut star shapes with my mini cookie cutter and piped with a 1/2 teaspoon dollop of low-carb butter frosting that has almond extract for a cherry flavor.  Both of us just love these just-a-biteful mini cookie treats at our parties!  My recipe usually makes around 40 mini cookies, but of course, your cutter size and rolled dough thickness will make a difference on the per cookie nutritional stats.  I will provide the info below for the entire recipe of batter.  You need to divide those numbers by the number of cookies you get.  Then be sure to add in the nutritional value for your chosen frosting.   These are suitable once you get to phase 2 Atkins.

INGREDIENTS:

1 recipe my Sugar Cookie dough

About 1 c. low-carb frosting of choice

DIRECTIONS:  Preheat oven to 350º.  Make up the cookie per that recipe’s instructions.  Instead of making balls and pressing the cookies out onto pans, roll out the dough on plastic wrap with another sheet of plastic wrap on top.  Roll to about 1/4″ thickness.  With a floured cutter, cut into 40 1″ mini star shapes (or whatever mini cutter shape you have) and place onto parchment-lined cookie sheets.  Pop into 350º preheated oven for about 15 minutes.  Watch them so they do not get over-browned.   Remove from oven and completely cool.  While they bake, mix up your preferred frosting recipe.  I made a quick frosting mixture of:  1 stick softened butter, 1 c. powdered erythritol, 1 c. granular Splenda, 1/2 tsp. vanilla, 1 tsp. almond extract and some food coloring.  Fill a piping bag (or use a plastic bag with corner clipped off) and with a star tip, pipe 1/2 teaspoon frosting on each cookie.   Plate and serve.  Refrigerate them if you have any leftover.  We rarely do, as I only make them for special occasions and they disappear quite fast.

NUTRITIONAL INFO:  Entire recipe of cookie dough has 1589.4 calories, 152.64 g fat, 64.26 g carbs, 35.46 g fiber, 28.80 g net carbs, 31.32 g protein and 140 mg sodium.

If you get 40 mini cookies from the dough, each cookie (minus any frosting) will contain 39 cals, 3.8g fat, 1.6g carbs, 0.88g fiber, 0.72g NET CARBS, 0.78g protein, 3.5mg sodium

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My family lived in Teheran, Iran when I was 10-12 years old and I just loved the wonderful pastries and baked goods in the Iranian and German bakeries there.  Rosewater is a commonly used flavoring in the Middle East.  I use Sadaf brand available in Middle Eastern Groceries and on-line.  One sugar-type cookie we used to get there, made with pistachio nuts, was one of my favorites.  I decided today I would try my hand at a basic refrigerator sugar cookie recipe, using alternate flour ingredients and artificial sweeteners, of course.  The result was quite nice.  As the roll of dough will keep for a long time in the refrigerator or freezer, you can slice off and bake just as many as you like.  The total recipe of dough will make about 4 dozen cookies, if they are sliced about ¼” thick.   This recipe is not suitable until the grains rung of OWL.

This is my first experiment using the bake mix of a former member of Low Carb Friends forums, KevinPa.  Sadly, Kevin passed away and his baking expertise is sorely missed by folks like me who greatly admired his culinary prowess.  The various bake mixes and flour substitutes called for in this recipe can be varied with likely the same good result.  So if you don’t have the ingredients for Kevin’s bake mix, you could just use all Jennifer’s mix and get about the same result.

This roll of batter can also be frozen.  Just remember to thaw a short amount of time so slicing is possible.

VARIATION:  Omit the pistachios and substitute 1½ tsp. vanilla for the rose water for a tasty shortbread cookie.

INGREDIENTS:

2 sticks butter, unsalted, softened

2 small or 1 large egg

¼ tsp. salt

2 oz. pistachios, coarsely chopped

1 T. + 1 tsp. Rosewater (I use Sadaf brand)

½ c. granular Splenda

¼ c. erythritol

1 c. KevinPa’s Bake Mix, Peggy’s Version (see below)

½ c almond flour

½ c. Jennifer Eloff’s Splendid LowCarb Bake Mix

2 T. Carbquick Bake Mix

1 T. oat fiber

DIRECTIONS:  In a medium bowl, soften the butter and beat the egg into it well.  Add the salt, nuts, sweeteners and rosewater.  Measure and mix in each of the bake mixes.  Mix well and shape into a log on waxed paper.  Roll the log up snugly and chill for about 2 hours.  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.  Ice with your favorite cream cheese frosting with 1/2 tsp. rosewater added and sprinkle with some finely chopped pistachios, if desired.

NUTRITIONAL INFO:   Makes about 48 cookies, each contains (does not include icing or nut garnish):

63.63 cals, 5.68 g  fat, 2.10 g  carbs, 1.10 g  fiber, 1 NET CARB, 1.83 g  protein, 20mg sodium

Kevin’s Bake Mix (MY version of it):

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)

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Sorry, I just couldn’t resist when I named this Christmas creation. 🙂  I bought the pictured 14″ tall Wilton Gingerbread Man cookie pan a couple years ago and haven’t really used it with any of my low-carb gingerbread recipes to date.  But I came across a recipe on Robb Wolf’s website, posted by a Kim Ludeman, that inspired me to test this “behemoth” pan.

I changed up the sweeteners considerably to lower carbs and also added currants and raisins for decoration.  Original recipe had no flaxmeal and used all almond flour.  My longtime favorite gingerbread recipe has a bit of vinegar in the dough, so I also added a tablespoon to this recipe (don’t worry, you won’t taste it).  I think it improves rise, but this stiff dough did not rise too much during baking.  The resulting gingerbread cookie was moist and sort-of chewy on the edges, and most DEFINITELY tasty!!  This cookie is less stiff than classic Gingerbread cookies, so it will tear apart in pieces nicely for you.  Next baking I want to try this dough as individual cookies next baking, as I liked the chewy browned edges.

This recipe is fairly carby, since it has molasses in it, so I would not indulge in these unless you are in Atkins Pre-Maintenance or Maintenance phase.  You can eliminate the raisins/currant decorations and decrease the molasses and increase the sugar-free maple syrup by that amount to reduce carbs a bit.  My Paleo-Primal subscribers will of course want to use REAL maple syrup instead of the sugar-free maple syrup.  The Steviva called for is a blend of erythritol and stevia and is about twice as sweet as sugar, but you could use another sweetener (2 T. sugar equivalent) if you prefer.

INGREDIENTS:  

½ c. flax meal (I use 50:50 golden and dark mixed)

2½ c. almond flour

2 pkts. stevia

1 T. Steviva (a blend of erythritol and stevia)

1 tsp. each cinnamon and ginger

½ tsp. nutmeg

1/8 tsp. sea salt

1 tsp. baking soda

¼ c. blackstrap molasses

¼ c. sugar-free maple syrup (or regular maple syrup, or omit and use ½ c. total molasses for Paleo/Primal version)

1 T. white vinegar

DIRECTIONS:  Lightly grease or line a cookie sheet with coconut oil.  Preheat oven to 350º.   Beat all wet ingredients in a medium mixing bowl.  Measure the dry ingredients on top.  Slowly stir the dry into the wet below until smooth.  Dough will be fairly stiff.  If making a giant single cookie, spread the dough evenly onto the baking pan using plastic gloves or baggie “gloves”.  My gingerbread man pan is approximately 14″ tall x 9″ wide.   Use raisins for eyes and button, currants for his nose and mouth.  Pop into preheated 325º oven for about 18-20 minutes.  Do not overcook so you should remove from oven when the cookies are just browning a wee bit around the edges.  Cool and enjoy.

If making individual round cookies, this dough should make about 24 small 1½ round cookies.  I would roll dough into 1″ balls and then press flat into 1½-2″ cookies with your fingers or the bottom of an oiled glass.   The individual cookies should only require 10-12 minutes to get done.

NUTRITIONAL INFO:  Makes 1 huge gingerbread man or twenty-four  portions town off.  It will make around 24 round 1½-2″ cookies, each round cookie or approximately 1/24 of the giant cookie has: (calculated using sugar-free maple syrup).  If making smaller cookie cutter gingerbread men, this recipe (I’m guessing) would make 8-10 of them, depending on the size of your cutter and how thick you roll out the dough.

107.8 calories, 8.73 g  fat, 6.18 g  carbs, 2.08 g  fiber, 4.1 g  NET CARBS, 2.96 g  protein, 76.5 mg sodium

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Pineapple-Pecan Cookies

p9neapple0031

I made some delicious pineapple cookies recently.  They came out kind of chewy and are still like that after they cooled off.  I’m very pleased with the moist, chewy texture of these cookies and will likely use this cookie dough for many cookie variations in the future.  These freeze well and are even chewier eaten right out of the freezer!!  These are not suitable until the advanced fruit rung of the Atkins OWL ladder, or near Pre-Maintenance.  But they are so good, they are well worth waiting for.

INGREDIENTS:

2 c. almond flour

½ c. coconut flour

1 T. oat fiber

1 tsp. glucomannan powder (konjac powder)

1/8 tsp. salt

½ tsp. baking soda

½ c. butter, softened (grapeseed or coconut oil will also work)

2 T. almond butter

1 tsp. vanilla extract

1½ tsp. pineapple extract

½ c. granular Splenda

1 T. erythritol

1 egg, beaten

¼ c. sugar-free imitation honey (I make my own to save money, see below)

½ c. juice pack crushed pineapple (water pack if available), drained well

½ c. chopped pecans

DIRECTIONS:  Preheat oven to 350º.  Measure out all wet ingredients including the pineapple into a large mixing bowl.  Beat well with a fork until smooth.  Measure out all dry ingredients, including the nuts, on top of the wet and stir well to blend.  The dough will be moderately stiff.  Roll into 1″ balls and place them onto parchment lined baking sheet.  Press balls down slightly flat and try to leave 1″ between cookies.  Pop pan into preheated oven.  Bake for about 8-10 minutes.  Do not overbrown these cookies or texture will be drier and less chewy.  Remove from oven and cool completely on the pan before attempting to remove with a spatula.  These are delicate while hot but “firm up” nicely when they cool. Store in an airtight container.  I store mine in the freezer and eat them without even defrosting!

NUTRITIONAL INFO:   Makes 30 cookies, each contains:

110 cals, 9.79 g  fat, 4.55 g  carbs, 2.07 g  fiber, 2.48 g  NET CARBS, 2.55 g  protein, 45 mg sodium

HOMEMADE IMITATION HONEY: Modified slightly from a recipe of Birgit Kerr on Birgitkerr.blogspot.com.  Boil for 2-3 minutes ¼ c. erythritol, 1 tsp. honey, 2 T. imitation honey and 1 pkt. stevia or Splenda.  Cool and put in airtight jar.  If it crystalises over time, soften in microwave on defrost a minute before using.

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Raspberry-Lemon Bites

Raspberry-Lemon Bites

Raspberry-Lemon Bites

I got this idea from a Lemon-Raspberry Cheesecake recipe by Stacey Crawford over at Beauty and the Foodie.  I made some raspberry sauce to keep on hand for a variety of uses as well as some lemon cookies this week and thought I’d combine the two.  What a WONDERFUL decision!  Delicious flavor combo, Stacey!  These are OK for all folks who have reached Phase 2 Atkins or beyond.  Keto fans can enjoy them if the carbs fit your daily limit.  These cookies would not be suitable for Primal or Paleo followers.

INGREDIENTS:

1 recipe my Raspberry Coulis

1 recipe my Lemon Cookies

DIRECTIONS:  Make the cookies per that recipe’s instructions and chill.  Make the Raspberry Coulis per that recipe’s instructions and chill.  When ready to serve, remove them from the refrigerator and place 1/2 tsp. of the raspberry coulis atop each cookie and plate decoratively.  Enjoy at once!  If these are held over, the sauce may run off the top, but that won’t affect the flavor.  🙂

NUTRITIONAL INFO:     Makes 36 little cookies, each contains:

82 cals, 7.1g fat, 3.6g carbs, 1.8g fiber, 1.8g NET CARBS, 2g protein, 375mg sodium

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cranrefrigerator cookies

I created a tasty refrigerator cookie recently.  My Pistachio Rosewater Cookies) were my inspiration.  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

Read Full Post »

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