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Desserts, Recipes

Simple Almond Shortbread Cookies

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Almond Shortbread Cookies

It’s hot outside and you don’t want to spend a lot of time in the kitchen cooking. But you’re craving a tasty, low carb shortbread cookie with your iced coffee. This recipe, which came from King Arthur Baking, is only slightly adapted by me. Made with almond flour, sugar, and butter, it is simple to make and super low carb with less than a net carb per cookie.

You can add different flavor extracts to suit your mood. I used almond extract in this batch, but you can use vanilla, lemon, strawberry, or orange extract.

See Tips below the recipe for some other ideas with this basic recipe.

Almond Flour Shortbread Cookies

1 cup Almond Flour
3 tablespoons Butter, softened
1/4 cup Sugar-free Confectioners’ Sugar
1/8 teaspoon Salt
1/2 teaspoon Almond Extract or Vanilla Extract

Line a baking sheet with parchment paper.

In a small bowl, mix all of the ingredients until the dough pulls together and you can shape it. Use a teaspoon or cookie scoop to make 1 inch balls of dough (about the size of a walnut). Roll them in your hand to shape them if necessary.

Place the balls about 2 inches apart on the baking sheet. Use the back of the spoon or your clean fingertips to press the dough into a
1/4-inch flattened round.

Put the pan in the refrigerator to chill for 30 minutes to an hour. This will keep the dough from spreading too quickly when baking.

Preheat the oven to 350°F about ten minutes before baking. Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.

Remove the cookies from the oven and allow them to cool on the pan for 10 minutes before transferring to a rack to cool completely.

You can store your cookies in a plastic baggie or a sealable plastic container for several days.

Nutrition information

TIPS AND VARIATIONS:

Thumbprint Cookies: Prepare your dough as above, press the dough down and use your thumb to press an indentation into the center of cookie. Put 1/4 teaspoon of your favorite sugar-free jam in the hole. Too much jam will melt and leak while cooking. Cool in ‘fridge then cook as above.

Chocolate Pistachio Shortbread Cookies: Make as above, but substitute 2 tablespoons unsweetened cocoa powder for 2 tablespoons of the almond flour and add 1/8 teaspoon espresso powder. Mix together then stir in 1/4 cup finely chopped pistachios. Shape the dough into a 6″ log and chill it for an hour. Slice into 1/2″ thick rounds with a sharp knife and arrange on the parchment-covered baking pan leaving 2-inches between cookies. Bake for 12 to 14 minutes. Cool as above. Adds 2.3 grams net carbs to the basic recipe. If you use only the cocoa powder to make a chocolate shortbread, it only adds 0.2 net carbs to the base count.

Cranberry-Orange Shortbread Cookies: Add 1/2 teaspoon orange zest (grated orange rind) and substitute orange extract while making the cookies. Once the dough is combined, add 1/4 cup sugar-reduced dried cranberries to the dough. Shape the dough into a 6″ log, chill, slice into 1/2 inch thick rounds, and bake for 12 to 14 minutes. Cool as stated in the recipe. Adds 2 net carbs to the base recipe.

Chai Tea Shortbread Cookies: Add 1 oz. Sugar-free Chai Tea Syrup and 2 tablespoons extra Almond Flour to the mixture. Shape as stated and bake 10 to 12 minutes until lightly browned. 0.1 net carb added for the additional almond flour.

Maple Pecan Shortbread Cookies: Add 1 teaspoon cinnamon, 2 teaspoons sugar-free maple syrup, and 1/3 cup diced pecans to the dough. Shape the dough into a 6″ log, chill, slice, and bake; or bake as directed above. Add 0.2 net carbs for the additional ingredients.

Note: I will add more photos as I make some of the variations.

Desserts, Product Review, Recipes

Product Review and a Recipe

To start the year off, I’m doing a review of Good Dee’s Butter Pecan cookies mix. Then, I’ll give you a recipe for making these without a mix.

image: package mixFirst up, I ordered the Good Dee’s mix when it was on sale at Amazon for $7.95 so I could evaluate it. The regular price is $12.99, which is about what most of the various mixes from the company are.

For the mix, you need to add melted butter, egg, and vanilla to the package contents and stir. Easy to do, the dough is done in a short time. Line a baking pan with parchment paper, then use a tablespoon to make 1 inch balls and flatten to about 1/4 inch thick.

Bake them for 10 to 15 minutes at 350 degrees and you have one dozen cookies.

I made these exactly as stated on the package except I made the balls a little large by using a regular tablespoon instead of a measuring spoon and only got 10 cookies. When I took them out of the oven, they looked like this:

image Good Dee's Butter Pecan Cookies

Not quite the same as the picture. But the flavor is delicious, so rich with the butter they almost melt in your mouth.

So, for the ease of making and the taste, I give them high marks. For the sprawled out cookie result and the price, I’m handing them a lower mark. I think it’s too much to pay for 12 cookies.

But if you want an easy-to-make cookie, they’ll do fine. Here’s a hint though, put the raw cookies on the pan in the refrigerator for about 30 minutes. This will help to keep them from spreading in the oven and make them a more compact cookie like the ones I made with my recipe.

From Scratch Cookies

Like the cookie mix, these cookies are made with almond flour. Where the mix used oat flour, this recipe uses coconut flour. The extra pecan halves used for decoration are optional.

Flavor-wise, these cookies are just as good as the mix although they are a little more work to make. But you get 24 cookies from the recipe for less money than the mix. Swerve’s sugar combination works best with this recipe.

Image: From scratch cookies

Low Carb Butter Pecan Cookies

½ cup unsalted Butter, softened
½ cup Swerve Sweetener
1 Egg
1-3/4 cups Almond Flour
2 tablespoon Coconut Flour
½ teaspoon Vanilla Extract
½ teaspoon Salt
½ cup chopped Pecans
24 Pecan halves (optional)

Line two standard baking sheets with parchment paper.

In a large bowl, beat the butter and sweetener together until light and fluffy, about 2 minutes. Add the egg and vanilla extract and beat to combine.

In a small bowl, add almond flour, coconut flour, and salt and whisk together. Beat 1 cup of the flour mixture into the butter mixture until it’s combined. Add the rest of the flour mix and beat to combine. Stir in the chopped pecans.

Use about a tablespoon of dough and roll it into a 1-inch ball and place a few inches apart on the prepared baking sheets. Repeat until all the dough is used. Flatten each ball to about 1/4-inch thick with the back of a spoon or your palm.

Put pans in the refrigerator to chill for about 30 minutes.

15 minutes before pulling the cookies from the refrigerator, set the oven to heat to 325 degrees F.

Take the cookies from the ‘fridge and press a pecan half into the center of each cookie.

When oven is up to temperature, bake 15 to 18 minutes until the edges look golden brown.

Image: Cookies

Remove to a towel or pad-covered counter or set the pans on cooling racks and let cool completely. Store in Zip-lock bags on the counter for up to 4 days. Put extras in the refrigerator if they last longer than 4 days.

Makes 24 cookies.

By the way, if you don’t like pecans, you can substitute other nuts into the recipe. Some of the nut carb counts might differ slightly, but they will be close.

Image: Nutrition Info

 

Desserts

Filled with color and flavor Ricotta Cookies

 

Photo: Cranberry Ricotta Cookies

I’m a big fan of ricotta cheese. I use it a lot in my cooking, whether as a lasagna layer, an add-in to quiche, or to add sturdiness to my baking. It has a mild flavor, but it brings fluffiness and texture to your cooking. It can elevate the simple to something more elegant. I don’t have the same fondness for cottage cheese, so I often substitute ricotta.

However, this cookie recipe actually is a ricotta original. The cookie is like a sugar cookie with a light, fluffy center. I added chopped cranberries to it for specks of color and a bit more taste; however, it isn’t needed if you prefer to leave them out.

About the flour combination I used, these work well for me, but you don’t have to use them. You can choose coconut flour (use about 1/2 the amount called for and add egg whites to add moisture and help the lift), almond flour, soy flour, or any other low carb flour you like. The carb count may come out a little higher, but you should be below 2 net carbs per cookie with most low carb options.

I recommend using Swerve Confectioners’ Sugar, but you can use Splenda and process it in a blender to powder it. It will use at least two cups of Splenda to make one cup of powdered sugar. Alternately, you can dip the warm cookie in a plate of granulated sugar substitute of your choice or sprinkle the sugar over the tops.

Cranberry Ricotta Cookies

1/2 cup Butter, softened a bit
1 cup White Sugar Substitute
1 Egg
8 ounces Ricotta Cheese
1 teaspoon Vanilla Extract
1-1/2 cups all-purpose Low Carb Flour
1/4 cup Almond Flour
1/4 cup Vanilla Whey Powder
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 tablespoon Sprite Zero or Diet 7-Up
1 cup Cranberries, chopped

Icing:
1/3 cup Milk
1/2 teaspoon Butter
1 cup Swerve Confectioners’ Sugar
1/2 tablespoon Lemon Extract

Preheat your oven to 350 degrees F (175 degrees C). Either grease two cookie sheets or cover them with parchment paper.

In a large bowl, cream one-half cup of butter, vanilla, and sugar together. I like to start with cut and slightly softened butter, so the beater doesn’t throw it all over the counter. Beat in the egg and the ricotta cheese.

In a separate bowl, add the flour, almond flour, whey powder, baking powder, and baking soda and whisk together. Add a little at a time to the ricotta mixture, beating on low. Add 1 tablespoon of the Lemon soda of choice.

If the dough is too thick to pull together, add a tablespoon of water and mix until it is easy to work with. Drop by rounded tablespoons onto the prepared cookie sheet. Leave at least an inch between each cookie.

Bake 8 to 10 minutes until just turning brown around the edges. Let cookies cool on the baking sheets.

Make the icing by adding half-and-half and 1/2 teaspoon butter to a microwavable bowl and cook for 20 seconds to heat the liquid and melt the butter. Add lemon juice and mix. Stir in the confectioners’ sugar until smooth. It should be about the consistency of gravy.

Use a spatula or spoon to spread a layer of icing over each cookie.

Makes thirty cookies.

Image: Nutrition Information

Desserts, Recipes

A Bar Cookie for the Holidays

Photo: Cranberry Nut Chewy Bars

Winter is arriving soon in the northern hemisphere, but many of us have already experienced the cold, snow, and icy winds that come with the season. Of course, it also means the holiday celebrations are already in full swing.

This yummy bar cookie recipe is just the thing to have with a hot cup of cocoa. I adapted a chewy chocolate chip bar one to use the red berries in it. Since it is meant to be a chewy bar, be careful to not overcook it. Depending on your oven, you may want to check it at 18 minutes rather than 20 and work your way up to perfection. I’ve overcooked the edge some, so I can say it still tastes delicious, but it doesn’t have the chewiness the center does. By the way, if you feel inclined to add sugar-free chocolate chips to the recipe, they would make it extra yummy.

More holiday recipes will be coming in the next week. I’ve got my mind set on making ricotta cookies this weekend and maybe a cheese ball.

Photo: Sweets By the Season book cover
Great low carb recipes for delicious desserts and other times.

By the way, if you’re looking for a great collection of holiday sweets to make, check out my book, Sweets By the Season which has over 55 delicious dessert recipes for any occasion. Most of these low-carb-adapted recipes are not on this web site. Click on the image to go to a universal link of available sellers.

Cranberry Ricotta Nut Bars

1/2 cup Butter, melted
1 cup Sugar Substitute
1 Egg
2 teaspoons Almond Extract
1 cup low carb All-purpose Flour
1/4 cup Almond Flour
1/4 cup Vanilla Whey Protein Powder
1/4 cup Whole Milk Ricotta Cheese
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 cup Cranberries
1/3 cup Pecans, broken into pieces

Preheat oven to 350°F and grease a 9×9-inch baking pan with nonstick spray.

In a medium bowl, stir together melted butter, sugar substitute, almond extract, and egg until well combined.

Add flour, almond flour, whey powder, baking powder, and baking soda into a bowl and whisk to combine. Stir flour mix into wet ingredients and mix until fully combined.

Stir in cranberries and nuts and pour into prepared pan. Bake 20-25 minutes until lightly browned and a toothpick inserted in the center comes out clean.

Makes 12 bars.

Image: Nutrition Info for Cranberry Bars

Desserts, Product Review, Recipes

Chocolate Chip Cookie Dough, Done 2 Ways, and a Product Review

 

A 48 ounce tub of Breyers CarbSmart Vanilla front of packLast week, I wrote about my quest to find some low carb ice creams other than CarbSmart, which our local grocery stores carry only in vanilla, even through three other flavors are available (chocolate, peanut butter, and smooth mint). When I asked one of our local stores to please carry other flavors, not just of CarbSmart but of other brands, I was told I could order a case, but they don’t have room on their shelves for many choices.

But I digress. I found other lower carb options at three of our local stores and sampled a couple of more.

Halo Top frozen dessert is probably the lowest carb ice cream ProductImage_WEB-MintChip-190620asubstitute on the market with most of their flavors coming in around 1 net carb. I tried their mint chocolate chip, which was very good although being sugar-free means it is harder than ice cream and needs to thaw for about 5 to 10 minutes before you can scoop it out. I’ve opened two of their cartons and both had a frozen lump of the product with lots of space around it within the container. They are supposed to hold two cups but I don’t think they do. Two of my ice cream scoops equal 1/2 cup and the mint had three servings in it. Halo Top comes in 26 different flavors sold in pint cartons. Of course, my  trio of grocery stores had about six different flavors between them. I would give this a rating of 4 stars. It tastes good, no after taste, but it isn’t as creamy as CarbSmart, and it seems a little shy on the stated quantity.

The other one I tried is Enlightened Frozen Desserts. This is a really good diary-free ice cream substitute, but it also contains more sugar than the others, so it comes in around 8 to 10 net carbs per serving. If you have enough carbs to spare, then this is a terrific option. I tried their Salted Caramel bars and their Chocolate Mint Swirl bars, and they are delicious. You don’t miss the cream in these at all, and there is no aftertaste. They make an amazing 32 different flavors and are available at a reasonable price in pint cartoons. Again, our local stores stock a few of their flavors. I give this one a 5-star rating, right up there with CarbSmart, except for the higher carb count.

So, if you are on a quest for ice cream substitutes, you might try one of these options. If you can get CarbSmart, it is made with cream, and delicious with only 4 net carbs per half cup.

How About a Recipe?

Now, since I haven’t posted a recipe in the past two weeks, here’s one that comes from a keto site for Chocolate Chip Cookie Dough Fat Bombs. This is an almond flour dough that is eaten uncooked, so it is like eating cookie dough, sort of. The almond flour leaves it a little grainy, and it doesn’t taste totally like cookie dough to me. On the plus side, the flavor is pretty good, and one fat bomb makes a satisfying quick treat that boosts your carb burner with the fat content.

 

Chocolate Chip Cookie Dough Fat Bombs

Photo: Chocolate Chip Cookie Dough Fat Bombs

The recipe is simple and is pretty much exactly as it is on the keto site I borrowed it from, except I rephrased it a bit. For one thing, the ingredients don’t have to be termed keto-friendly. Most of the sugar-free are. I used Hershey’s Sugar Free Chocolate Chips. I also used Splenda granulated which is almost fine enough to be confectioner’s sugar, but if you want to take it to a powder, you can do it in your blender.

1 stick Butter, softened
1/3 cup Confectioners Sugar Substitute
1/2 teaspoon Vanilla Extract
Pinch of Salt
2 cups Almond Flour
2/3 cup Sugar-Free Chocolate chips

In a large bowl, add softened butter and beat until it is light and fluffy. Add in the sugar, salt, and vanilla and beat until mixed into the butter.

Add the almond flour, a little at a time, and mix until it is completely moistened. You may have to finish it off by hand. My mixer balked before the flour was completely mixed in. Stir in the chocolate chips. Place plastic wrap over the bowl and refrigerate for about twenty minutes.

Line a baking pan with parchment paper or waxed paper. Use a 1/2 tablespoon measure or a cookie scoop to form the dough into half-balls, flat on the bottom, and place on the paper. Put them in the refrigerator for another twenty minutes to firm the balls up, then put in a plastic bag and store in the ‘fridge until you are ready to snack on one. They will keep for about a week or you can freeze them for up to a month.

Makes about 36 balls.

Nutrition Info: ChocChip Fat Bombs

Make Those Bombs Cookies

Image: Chocolate Chip Cookies

Now, as I mentioned, I wasn’t too enthused with these as a raw dough ball, so I decided to turn them into cookies. It’s an easy change, and I even added the egg after the rest was mixed. Ideally, if you’ve decided to make cookies, you’ll mix the egg in with the sugar and vanilla. These cookies are about the best chocolate chip cookies I’ve made. They are firm, yet soft in the middle and have a wonderful flavor. I had expected them to spread on the pan, so I only patted them down a little, but they held up through the cooking. If you want yours a little flatter, then press them down to the size you want.

1 stick Butter, softened
1/3 cup Confectioners sugar substitute
1/2 teaspoon Vanilla Extract
1 Egg
Pinch of Salt
2 cup Almond Flour
2/3 cup Sugar-Free Chocolate chips
1/4 cup Chopped Pecans or Walnuts (optional)

Prepare two baking sheets by lining with parchment paper.

In a large bowl, add softened butter and beat until it is light and fluffy. Add in the sugar, salt, egg, and vanilla and beat until mixed into the butter.

Add the almond flour, a little at a time, and mix until it is completely moistened.  Stir in the chocolate chips. Place plastic wrap over the bowl and refrigerate for about twenty minutes.

Use a one-tablespoon measure or cookie scoop to form the dough into half-balls, flatten on the bottom, and place on the paper, allowing 2 inches between cookies. Press down slightly to spread the dough. Place in the refrigerator for another twenty minutes to firm up.

Preheat oven to 350 degrees (F.) Bake the cookies for 12 to 15 minutes until lightly browned on top. Remove and let cool for 15 minutes or more. Almond flour is delicate and will break if you try to move the cookies while they are still hot.

Once they cool, enjoy or you can store in a plastic bag for a few days. Makes 18 delectable cookies.

Nutrition Info: ChocChip Cookies

If you try these products or these recipes, please leave me a message. I’d like to know how you like them or if you disagree with my opinion. Everybody’s taste buds are different.