BISCUITS

BISCUITS
Chocolate Chocolate Chip Cookies
Serves:Makes 36 cookies
CarbsPerServing:~30 grams total
Prep Time:1 hr
Effort:Easy
Ingredients:
.8 cups Atkins Bake Mix
2 Tbl. unsweetened chocolate
1 tsp baking powder
3/4 tsp salt
1 stick (1/2 cup) unsalted butter
1/2 cup sugar (splenda)
3 large eggs
1 lb bittersweet chocolate
(I used 1 bag of LowCarb
Success sugar free semisweet
chocolate chips
plus 3 PureDelite dark
chocolate bars, because
that was what I had in my
kitchen)
How to Prepare:
Preheat oven to 350 degrees.
Stir together bake mix, cocoa and
baking powders and salt.
In a double boiler, melt 3/4 of the
chocolate and all the butter; stir
until smooth.
Remove chocolate mixture from
heat and stir in sugar. Mix eggs
in one by one. Combine with dry
ingredients and mix until just
combined. At this point, I mixed
in the additional chocolate chips,
though you may want to save
them to sprinkle on the dough
before baking.
Chill dough, covered in fridge, for
10-60 minutes.
Drop rounded tablespoon
measures of dough about 1 inch
apart on greased cookie sheet.
Stud cookies with additional
chocolate, if you didn't mix it into
the batter earlier.
Cook for 10 minutes. DO NOT
OVERCOOK!!! Cookies will have
a cake-like texture.
These are great for chocolate
lovers. I got the recipie off
Epicurious.com (originally from
Gourmet magazine) and altered
it slightly for us low-carb lovers.
Enjoy!
cream wafers
Serves:60 halves or 30 sandwiches
CarbsPerServing:Each cookie - 3g. Each sandwhich w/ frosting -
7g.
Prep Time:none really
Effort:Average
Ingredients:
Wafers -
1 cup butter
1/3 cup heavy whipping cream
2 cups all-purpose flour
Splenda (packets or bulk)Creamy Butter FillingButter Filling -
1/2 cup soft butter
10 - 12 Splenda packets or 3/4 cup bulk Splenda.
(You can use as much sweetener as you like...to taste)
Pink or blue tint (if you want to get festive!)
How to Prepare:
OK - First, make sure the butter is somewhat soft. Mix butter,
cream, and flour in a mixer until blended. Preheat oven to 375. Have
a shallow bowl of Splenda near by. Roll dough into 3/4" balls and
then roll in sugar. Place on an ungreesed cookie sheet. Flatten with
a flat bottomed glass dipped in Splenda. Prick each cookie 4 times
with a fork. Bake for 7-9 minutes. Remove from pan promptly and let
cool completely before frosting. These taste spectacular with or
without the frosting.
Snickerdoodles II
Serves:30 cookies
CarbsPerServing:.53 per cookie
Effort:Easy
Ingredients:
1/4 cup Butter
1/4 cup shortening
3/4 cup DiabetiSweet or Spenda
1 egg
1 tsp vanilla
3/4 cup almond flour
1/2 cup Atkins bake mix
1 tsp cream of Tartar
1/2 tsp baking soda
1/8 tsp salt
1 TBL DiabetiSweet
1 tsp cinnamon
How to Prepare:
Preheat oven to 400. Mix all dry ingredients in a bowl, set aside.
Cream butter, shortening, and sweetner in a large bowl. Add egg and
vanilla, beat well. Add dry ingredients and mix well. In a small
shallow bowl, mix DiabetiSweet and cinnamon. Using a teaspoon, roll
teaspoon of dough into a ball then roll ball in cinnamon mixture
then place on cookie sheet (use parchment paper if you have it).
Bake for 7-9 minutes until golden brown. Let cool on cookie sheet
before removing.