Keto Coconut Shortbread Cookies
INGREDIENTS
⅓ cup + 1 tablespoon (44g) coconut flour
¼ cup (50g) granulated erythritol
3 tablespoons (45g) cold salted butter
1 large egg
½ teaspoon (3mL) vanilla extract
melted sugar-free chocolate (optional)
sea salt flakes (optional)
Refrigerate the dough for 15 minutes.
Bake at 340°F (171°C) for 15-20 minutes until edges are slightly brown. Let it cool completely before dipping them to your melted chocolate.
Yields 13 cookies (macros per cookie)
NET CARBS: 0.8g
FIBER: 1.2g
PROTEIN: 1.0g
FAT: 3.5g
CALORIES: 44
#ketoserts #ketocookies #ketoshortbread
Galletas De Mantequilla De Harina De Coco
INGREDIENTES
⅓ taza + 1 cucharada (44 g) de harina de coco
¼ de taza (50 g) de eritritol granulado
3 cucharadas (45 g) de mantequilla salada fría
1 huevo grande
½ cucharadita (3 ml) de extracto de vainilla
chocolate sin azúcar derretido (opcional)
escamas de sal marina (opcional)
Refrigera la masa por 15 minutos.
Hornee a 340 °F (171 °C) durante 15 a 20 minutos hasta que los bordes estén ligeramente dorados. Deje que se enfríe completamente antes de sumergirlos en su chocolate derretido.
Rinde 13 cookies (macros por cookie)
CARBOHIDRATOS NETOS: 0.8g
FIBRA: 1.2g
PROTEÍNA: 1,0g
GRASA: 3.5g
CALORÍAS: 44
Biscotti di frolla alla farina di cocco
INGREDIENTI
⅓ tazza + 1 cucchiaio (44 g) di farina di cocco
¼ di tazza (50 g) di eritritolo granulato
3 cucchiai (45 g) di burro salato a freddo
1 uovo grande
½ cucchiaino (3 ml) di estratto di vaniglia
cioccolato fuso senza zucchero (facoltativo)
scaglie di sale marino (facoltativo)
Mettere in frigo l'impasto per 15 minuti.
Infornare a 171°C per 15-20 minuti fino a quando i bordi non saranno leggermente marroni. Fate raffreddare completamente prima di immergerli nel cioccolato fuso.
Produce 13 cookie (macro per cookie)
CARBOIDRATI NETTI: 0,8 g
FIBRA: 1,2 g
PROTEINE: 1,0 g
GRASSO: 3,5 g
CALORIE: 44
Biscuits sablés à la farine de noix de coco
INGRÉDIENTS
⅓ tasse + 1 cuillère à soupe (44 g) de farine de noix de coco
¼ tasse (50 g) d'érythritol granulé
3 cuillères à soupe (45g) de beurre salé froid
1 œuf large
½ cuillère à thé (3mL) d'extrait de vanille
chocolat fondu sans sucre (facultatif)
flocons de sel de mer (facultatif)
Réfrigérer la pâte pendant 15 minutes.
Cuire au four à 340 °F (171 °C) pendant 15 à 20 minutes jusqu'à ce que les bords soient légèrement dorés. Laissez refroidir complètement avant de les tremper dans votre chocolat fondu.
Donne 13 cookies (macros par cookie)
GLUCIDES NETS : 0,8 g
FIBRE : 1,2 g
PROTÉINES : 1,0 g
GRAISSES : 3,5 g
CALORIES : 44
Biscoitos amanteigados de farinha de coco
INGREDIENTES
⅓ xícara + 1 colher de sopa (44g) de farinha de coco
¼ xícara (50g) de eritritol granulado
3 colheres de sopa (45g) de manteiga com sal gelada
1 ovo grande
½ colher de chá (3mL) de extrato de baunilha
chocolate derretido sem açúcar (opcional)
flocos de sal marinho (opcional)
Refrigere a massa por 15 minutos.
Asse a 340 ° F (171 ° C) por 15-20 minutos até que as bordas fiquem levemente marrons. Deixe esfriar completamente antes de mergulhá-los no chocolate derretido.
Rende 13 cookies (macros por cookie)
CARBOIDRATOS LÍQUIDOS: 0,8g
FIBRA: 1,2g
PROTEÍNA: 1,0g
GORDURA: 3,5g
CALORIAS: 44
Kruche Ciasteczka Z Mąki Kokosowej
SKŁADNIKI
⅓ filiżanka + 1 łyżka (44g) mąki kokosowej
¼ szklanki (50g) granulowanego erytrytolu
3 łyżki (45g) masła solonego na zimno
1 duże jajo
½ łyżeczki (3mL) ekstraktu waniliowego
topiona czekolada bez cukru (opcjonalnie)
płatki soli morskiej (opcjonalnie)
Wstaw ciasto do lodówki na 15 minut.
Piecz w 340°F (171°C) przez 15-20 minut, aż brzegi będą lekko zarumienione. Pozwól, aby całkowicie ostygły, zanim zanurzysz je w roztopionej czekoladzie.
Uzyskuje 13 ciasteczek (makra na ciasteczko)
WĘGLOWODANY NETTO: 0,8 g
WŁÓKNO: 1,2 g
BIAŁKO: 1,0 g
TŁUSZCZ: 3,5g
KALORIE: 44
Песочное печенье из кокосовой муки
ИНГРЕДИЕНТЫ
⅓ стакана + 1 столовая ложка (44 г) кокосовой муки
¼ стакана (50 г) гранулированного эритрита
3 столовые ложки (45 г) холодного соленого сливочного масла
1 большое яйцо
½ чайной ложки (3 мл) ванильного экстракта
растопленный шоколад без сахара (по желанию)
хлопья морской соли (по желанию)
Охладите тесто в течение 15 минут.
Выпекайте при 340°F (171°C) 15-20 минут, пока края не станут слегка коричневыми. Дайте им полностью остыть, прежде чем окунать их в растопленный шоколад.
بسكويت شورتبريد دقيق جوز الهند
مكونات
ربع كوب + 1 ملعقة كبيرة (44 جم) دقيق جوز الهند
نصف كوب (50 جم) إريثريتول محبب
3 ملاعق كبيرة (45 جم) زبدة مملحة باردة
1 بيضة كبيرة
نصف ملعقة صغيرة (3 مل) من خلاصة الفانيليا
شوكولاتة مذابة خالية من السكر (اختياري)
رقائق ملح البحر (اختياري)
ضعي العجينة في الثلاجة لمدة 15 دقيقة.
اخبز في درجة حرارة 340 فهرنهايت (171 درجة مئوية) لمدة 15-20 دقيقة حتى تصبح الحواف بنية قليلاً. اتركها تبرد تمامًا قبل غمسها في الشوكولاتة المذابة.
ينتج 13 ملف تعريف ارتباط (وحدات ماكرو لكل ملف تعريف ارتباط)
صافي الكربوهيدرات: 0.8 جرام
ألياف: 1.2 جرام
البروتين: 1.0 جرام
الدهون: 3.5 جرام
السعرات الحرارية: 44
Keto Cream Cheese Pecan Cookies
INGREDIENTS
⅓ cup (76g) salted butter at room temperature
⅓ cup (65g) Lakanto golden or granulated erythritol
4 ounces (115g) cream cheese at room temperature
1 large egg at room temperature
1 teaspoon (5mL) vanilla extract
1 ½ cups (150g) blanched almond flour
⅓ cup (37g) coconut flour
1 ½ teaspoons (6g) baking powder
¾ cup (86g) chopped toasted pecans
Bake at 350°F (180°C) for 13-18 minutes or until edges and top are starting to brown.
Yields 15 cookies (macros per cookie)
NET CARBS: 2.2g
FIBER: 3.0g
PROTEIN: 4.2g
FAT: 17.0g
CALORIES: 180
#ketoserts #ketocreamcheesepecancookies #lowcarbcreamcheesepecancookies
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INGREDIENTES
⅓ taza (76 g) de mantequilla con sal a temperatura ambiente
⅓ taza (65 g) de eritritol dorado o granulado Lakanto
115 g (4 onzas) de queso crema a temperatura ambiente
1 huevo grande a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
1 ½ tazas (150 g) de harina de almendras blanqueada
⅓ taza (37 g) de harina de coco
1 ½ cucharadita (6 g) de levadura en polvo
¾ taza (86 g) de nueces pecanas tostadas picadas
Hornee a 350 ° F (180 ° C) durante 13-18 minutos o hasta que los bordes y la parte superior comiencen a dorarse.
Rinde 15 cookies (macros por cookie)
CARBOHIDRATOS NETOS: 2.2g
FIBRA: 3,0 g
PROTEÍNA: 4.2g
GRASA: 17,0 g
CALORIAS: 180
INGREDIENTI
⅓ tazza (76 g) di burro salato a temperatura ambiente
⅓ tazza (65 g) di Lakanto eritritolo dorato o granulato
4 once (115 g) di crema di formaggio a temperatura ambiente
1 uovo grande a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
1 ½ tazza (150 g) di farina di mandorle sbollentata
⅓ tazza (37 g) di farina di cocco
1 cucchiaino e mezzo (6 g) di lievito per dolci
¾ tazza (86 g) di noci pecan tostate tritate
Infornare a 180 ° C per 13-18 minuti o finché i bordi e la parte superiore non iniziano a dorarsi.
Produce 15 cookie (macro per cookie)
CARBOIDRATI NETTI: 2.2g
FIBRA: 3.0g
PROTEINE: 4.2g
GRASSI: 17,0 g
CALORIE: 180
INGRÉDIENTS
⅓ tasse (76g) de beurre salé à température ambiante
⅓ tasse (65g) d'érythritol doré ou granulé Lakanto
4 onces (115 g) de fromage à la crème à température ambiante
1 gros œuf à température ambiante
1 cuillère à café (5mL) d'extrait de vanille
1 ½ tasse (150 g) de farine d'amande blanchie
⅓ tasse (37g) de farine de noix de coco
1 ½ cuillère à café (6 g) de poudre à pâte
¾ tasse (86g) de pacanes grillées hachées
Cuire au four à 350 ° F (180 ° C) de 13 à 18 minutes ou jusqu'à ce que les bords et le dessus commencent à dorer.
Donne 15 cookies (macros par cookie)
GLUCIDES NETS: 2,2 g
FIBRE: 3,0 g
PROTÉINES: 4,2 g
GRAISSE: 17,0 g
CALORIES: 180
INGREDIËNTEN
⅓ kop (76 g) gezouten boter op kamertemperatuur
⅓ kopje (65 g) Lakanto gouden of gegranuleerde erythritol
4 ons (115 g) roomkaas op kamertemperatuur
1 groot ei op kamertemperatuur
1 theelepel (5 ml) vanille-extract
1 1/2 kopjes (150 g) geblancheerd amandelmeel
⅓ kop (37 g) kokosmeel
1 ½ theelepel (6 g) bakpoeder
¾ kopje (86 g) gehakte geroosterde pecannoten
Bak 13-18 minuten op 180 ° C (350 ° F) of tot de randen en de bovenkant bruin beginnen te worden.
Levert 15 cookies op (macro's per cookie)
NETTO-CARBEN: 2,2 g
VEZEL: 3,0 g
EIWIT: 4,2 g
VET: 17,0 g
CALORIEËN: 180
ZUTATEN
⅓ Tasse (76 g) gesalzene Butter bei Raumtemperatur
⅓ Tasse (65 g) Lakanto goldenes oder granuliertes Erythrit
115 g Frischkäse bei Raumtemperatur
1 großes Ei bei Raumtemperatur
1 Teelöffel (5 ml) Vanilleextrakt
1 ½ Tassen (150 g) blanchiertes Mandelmehl
⅓ Tasse (37 g) Kokosmehl
1 ½ Teelöffel (6 g) Backpulver
¾ Tasse (86 g) gehackte geröstete Pekannüsse
Bei 180 ° C 13-18 Minuten backen oder bis die Ränder und die Oberseite anfangen zu bräunen.
Ergibt 15 Cookies (Makros pro Cookie)
NET CARBS: 2,2 g
FASER: 3,0 g
PROTEIN: 4,2 g
FETT: 17,0 g
KALORIEN: 180
مكونات
نصف كوب (76 جم) زبدة مملحة بدرجة حرارة الغرفة
نصف كوب (65 جم) إريثريتول ذهبي أو حبيبات لاكانتو
115 جرام جبن كريمي في درجة حرارة الغرفة
1 بيضة كبيرة في درجة حرارة الغرفة
1 ملعقة صغيرة (5 مل) خلاصة الفانيليا
1 1/2 كوب (150 جم) دقيق لوز مقشر
نصف كوب (37 جم) دقيق جوز الهند
1 1/2 ملعقة صغيرة (6 جم) بيكنج بودر
نصف كوب (86 جم) جوز جوز البقان المحمص المفروم
تُخبز في درجة حرارة 350 فهرنهايت (180 درجة مئوية) لمدة 13-18 دقيقة أو حتى تبدأ الحواف والجزء العلوي في التحول إلى اللون البني.
ينتج 15 ملف تعريف ارتباط (وحدات ماكرو لكل ملف تعريف ارتباط)
صافي الكربوهيدرات: 2.2 جرام
الألياف: 3.0 جرام
البروتين: 4.2 جرام
الدهون: 17.0 جرام
السعرات الحرارية: 180
Butter Pecan Cookies
These butter pecan cookies are to die for! To bring out the nutty flavor of the pecans I toasted them lightly in a brown butter I made myself, and they turned out amazing. That brown butter really adds a depth of flavor to the cookies.
This recipe makes 12 cookies. The dough can be made in advance and stored in the refrigerator. The dough can be frozen but I highly suggest letting the dough thaw some before putting it in the oven. You want it to be good and cold but not frozen. Thank you for watching and I hope you enjoy this recipe as much as I do!
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Ingredients
1/2 c Unsalted Butter or 1 stick
1/3 c Brown Sugar
1/3 c Sugar
1 Egg
1/2 tsp Vanilla Extract
1/2 tsp Salt
1 tsp Baking Soda
1-1/4 c Allpurpose Flour
1 c Chopped Pecans
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EASY Christmas Snowballs - Pecan Balls - So Easy, ANYONE Can Make These
INGREDIENTS:
1 cup all purpose flour
1/2 cup (4 ounces/113 grams) butter, softened - I use unsalted
1 cup finely chopped toasted pecans
3 Tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 cup powdered sugar for rolling
FULL RECIPE:
This is the easiest recipe for snowball cookies. No mixer... One bowl... Stupid easy. Anyone can make these holiday favorites.
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MELT-IN-YOUR-MOUTH PECAN COOKIES
#quickandeasyrecipes #holidaybaking #pecanmeltaways
These are the MELT-IN-YOUR-MOUTH PECAN COOKIES you’ve been dreaming about!
Head HERE for the full recipe:
My dear friend Anna D. usually hands me a tin of these MELT-IN-YOUR-MOUTH PECAN COOKIES at some point over the holidays. They have long been a favourite, and with the tiniest bit of coaxing, she agreed to share the recipe with on Weekend at the Cottage. Let’s hear it for Anna!
If you’re looking to make sweet treats for the holidays, I suggest you check out our HOLIDAY BAKING & CONFECTIONS COLLECTION. We’ve gathered our most-requested recipes for quick reference and know your friends and family will love them as much as ours do. One more thing, these recipes are so fabulous, don’t just think of them as holiday fare; they’ll work throughout the year!
This recipe is especially fantastic because of the way the pecan cookies really do melt in your mouth. There’s something so dreamy about that perfect balance of ground pecans, butter and sugar. Safe to say, I’ve had my fair share over the years and these cookies never disappoint.
Here are a few tips on how to make our delectable MELT-IN-YOUR-MOUTH PECAN COOKIES:
READY SET
Can you believe we’re talking just six ingredients? Only one advance step: bring your butter to room temperature before you begin. I always place mine in a warm location the night before for an easy, soft start the following day. One thing of note is that all of our recipes at Weekend at the Cottage are crafted using unsalted butter.
NUTTINESS
This cookie is sometimes referred to as Meltaways and also Russian Tea Cookies. Although we’ve tried variations using both walnuts and almonds, we do like Anna’s version with pecans. They have a richness that blends perfectly with the butter, flour and sugar. It’s a subtle but wonderful flavour combination.
Another thing to mention about the nuts is the call for them to be ground. We used a little handheld grinder which worked perfectly. Processing the pecans in a food processor or chopping by hand will never achieve the required lightness of ground nuts. Remember to measure the pecans after they’ve been ground.
KEEP IT LIGHT
The direction to stir the flour and ground pecans together is a simple step, but it's important to do it lightly and gingerly. The goal is to create an even mix of flour and ground nuts that’s airy and blends perfectly with the sugar and vanilla-whipped butter. This will ensure your finished cookies stay together and don’t crumble away.
ROLL PLAY
Rolling the finished dough into ball shapes is an easy step, and if you have wee ones in your midst, corral them in to help. When rolling, stick with the idea of “less is more”. The quantity for each cookie is somewhere between a teaspoon and tablespoon, remembering that the cookies will swell a bit as they bake. Little cookie balls about 1-inch raw are the suggested size.
FINISHING TOUCH
The traditional big finish for these cookies is to roll them in confectioners’ (icing) sugar while they're still warm. This completes the sweet component of the recipe and gives the cookies that characteristic snowball look.
Although we love the snowball look, we also tried a more subtle approach where we dusted the cookies with the same sugar. Two different looks, same great taste; it’s your call!
COOKIE LOVE
Don’t be worried about the yield on this recipe. Although you’ll end up with five dozen cookies, trust me, you’ll have tons of takers. Better still, why not package them up in attractive boxes and give them to friends as gifts? I know they’ll love you and the cookies!
If you’re here in search of holiday baking ideas, you might also enjoy some of our other festive treats like our CHOCOLATE SALAMI, our vegan ORANGE ALMOND BALLS and our COCONUT BUTTER COOKIE MACAROONS.
Delicate and elegant, these MELT-IN-YOUR-MOUTH PECAN COOKIES really are the cookie recipe everyone dreams about!
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Easy and Delicious Shortbread Cookies
My shockingly easy, crisp, melt in your mouth shortbread cookies recipe comes together with five ingredients you probably have in your pantry!
Full Recipe:
Shortbread cookies aren’t just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!
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