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Feature Articles
 Best of the Low Carb Blogs
 Make it Low Carb
 The Perfect Holiday Table
 Date Nut Bread!
 Christmas Tree Guide
 Low Carb Cookies!
 Managing Christmas Stress
 A Homemade Christmas



  Expert Foods

Low Carb Cookies

There's nothing like eating a warm cookie freshly baked from the oven. And there's no reason why being low carb and sugar free should stop us from enjoying this wonderful experience... especially during the holidays!

We've been deluged with requests for Christmas Cookie recipes! So we've gathered our very favorites here together and we hope you enjoy both making them AND eating them! Remember, depending on the sort of cookies, because these are made without sugar, they don't always "spread" the same in the oven. (Cookies with sugar spread as the sugar melts into the fat/butter of the cookies.) So for those varieties you want to be flat, make balls and flatten with the palm of your hand.

Pfeffernusse Cookies

When I was a kid, I came to really love Pfeffernusse Cookies (Pepper Cookies.) Well, these sweet, crunchy treats did not at first seem to be something that I'd ever be able to enjoy again while low carbing. But over time, I've been able to duplicate the old taste and texture extremely well. See if you agree!

Sift together flours, salt, pepper, anise, cinnamon, baking soda, allspice, cardamom, nutmeg, and cloves.

In a second bowl, beat together the butter, erythritol, Brown Sugar Blend, Splenda, and molasses until light and fluffy. Add the egg, mixing well, and then mix in the flour mixture. The dough will be stiff and will come together best if you knead it manually.

Preheat oven to 350 degrees F.

Grease 2 baking sheets lightly. Snip off bits of dough to make 1-inch balls. Place balls onto baking sheet 2 inches apart. If you prefer crisp cookies, press dough balls flat (about 1/4 inch thick); if you prefer them soft, leave them as balls.

Bake in center of oven until starting to brown at edges. Don't over bake. Remove from oven and leave to cool slightly. Dust with powdered erythritol while warm; then cool on racks.

Makes about 2 dozen. Approximately 3.4 effective grams of carbohydrate per cookie.

Rudolph's Pecan Sandies

My son used to like these with a half candied cherry baked into the center of each one. He thought they looked like Rudolph's nose. As a low carber, we sadly have left off the cherry.

Preheat oven to 325°F.

Beat butter in a large bowl until it's fluffy and light. Add Splenda, blending well. Add egg, and beat again. Add salt, baking powder, spices, ground pecans and almonds. Beat until completely incorporated.

Add whey powder and gluten and finish mixing. Dough will be sticky and a little gooey but should hold together.

Line a cookie sheet with parchment paper and lay dough onto paper. Use a spatula to smooth dough into even layer, (about 1/4" thick.)

Bake 25 to 30 minutes until golden brown.

Score with a sharp knife while cookies are still hot.

Makes 5 dozen cookies — 1.3 effective grams of carbohydrate per cookie.

Gingerbread Cookies

These cookies are wonderful (and very Christmas-y) as-is, but if you want to frost them, they make a big splash with guests or your kids! Just mix 8 oz. cream cheese with 1/3 stick of softened butter. Blend in 4 packets of Splenda and a dash of vanilla extract. Blend until creamy. A drop or two of food color will allow you to make gingerbread "ornaments."
    Gingerbread Cookies
  • 1 3/4 cups almond flour
  • 1/4 cup oat flour
  • 1/4 lb (1 stick) softened butter
  • 1/2 cup granular splenda
  • 1 Tablespoon Brown Sugar Twin
  • 1 Tablespoon Molasses
  • 2 teaspoons water
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Preheat oven to 300°F.

Cream butter with Splenda and Brown Sugar Twin in a large bowl. Add water and spices and mix well. Gradually add almond flour and mix to a stiff dough. Form into small balls and place on greased cookie sheet at least 1" apart.

Bake at 300°F for 20 minutes. After five minutes in oven, press cookies down with a fork in a criss-cross manner. Continue baking, being careful not to burn and adjusting time for your oven.

Makes about 2 dozen cookies — 1.4 effective grams of carbohydrate per cookie.

Winter Snowflake Cookies

Preheat oven to 350°F.

Bring a bit more than 1/2 cup DaVinci Sugarfree Vanilla Syrup to a boil and measure out 1/2 cup. Pour boiling syrup over oats. Mix, cover, and set aside to soak. Meanwhile, beat the butter, Splenda, eggs and vanilla together until fluffy and smooth. Add coconut, baking powder and salt to the oats; then pour the oats into the creamed mixture and combine well.

Drop by teaspoonful 2 to 3 inches apart on a greased cookie sheet. Bake 12 to 15 minutes and cool completely on rack. Store in an airtight container — layers separated by waxed paper or paper towels.

Makes 24 cookies. 3 effective grams of carbohydrate per cookie.

Santa's Village Cookies

Preheat oven to 350°F.

Blend shortening or lard with Splenda in a large bowl. Beat in vanilla and eggs. Set aside.

Sift remaining dry ingredients together. Add dry mixture to wet mixture, blending well.

Stir in walnuts, and most of white chocolate pieces (reserve a few pieces for decorating tops if you like.)

Drop from teaspoon on ungreased cookie sheet and flatten a bit with palm. Decorate tops with white chocolate pieces if you like. Bake at 350°F for 10 minutes or until golden brown. Remove cookies with spatula to wire racks; cool completely.

Makes 2 dozen. 1.4 effective grams of carbohydrate per cookie.



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