How To make Mock Shortbread Cookies Diet
Nonstick Vegetable Spray 2 c All-purpose flour
1 1/2 ts Baking powder
1/2 c Vegetable oil
1/4 c Water
1 ea Egg
2 pk Sugar substitute - NOT
-aspartame 1 ts Vanilla extract **
**PERSONAL NOTE from URsula -R. Taylor - folks I've had -feedback on these cookies -from a dear friend who also -substituted peanut butter -extract in some and also -some raspberry flavoring in -some...Also see my note in -in the directions for other -options...
SOURCE: The American Diabetes Association, The American Dietetic Association - Family Cookbook, Volume III - with microwave adaptations - copyright 1987. See note at the bottom for options... 1. Preheat oven to 350~F. Spray cookie sheet with nonstick vegetable spray. 2. Combine all ingredients to form a soft dough. Roll or pat out on floured board to 1/4-inch thick. 3. Cut 2-inch rounds and place 1-inch apart on prepared cookie sheet. Bake for 15-20 minutes until edges are a light golden brown. YIELD: 2 dozen cookies
SERVING SIZE: 1 cookie EXCHANGES: 1/2 Starch/bread and 1 Fat. NUtrIENT CONTENT per serving: CAL 89, FAT 5 gm, Na 23 mg, Fiber 0 gm, PRO 2 gm, CHO 9 gm, K 14 mg, Chol 11 mg.
OPTIONS....the same friend who gave me the feedback on using other flavorings also did the following.....In the ones she used the raspberry flavoring in she added a little red food coloring to the dough it didn't color completely but came our marbled looking.....She also made an indention in the top of the ones with the vanilla extract before cooking and filled some of the indentions with SF raspberry jam & some with SF peach jam - then cooked as per instructions....I see no reason why you couldn't use any flavor sugar free jam or use other flavorings/extracts... .....Ursula R. Taylor.
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How To make Mock Shortbread Cookies Diet's Videos
Keto vegan shortbread | Keto vegan & gluten free
So wonderful to be back! These delightful Christmas shortbread are so festive and absolutely delicious. They’re super simple to make and they are a MUST for this Christmas!
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Keto vegan Christmas recipes
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INGREDIENTS
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WET:
60g coconut oil (melted)
2 tbsp erythritol (Or any sweetener of your choice. Adjust the quantity accordingly)
vanilla extract
DRY:
120g almond flour
1 tsp xanthan gum
1/2 tsp baking powder
a small pinch of salt
2 tbsp cold water
Decoration/coating:
50-90g Sugar free dark chocolate ( I use 100% cacao chocolate)
Sweetener of your choice to sweeten the chocolate
DIRECTIONS
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Mix all the WET ingredients together, beat some air into the mixture with a whisk.
Mix all the DRY ingredients together.
Pour the wet mixture into the dry ingredients, add 2 tbsp of cold water and mix/knead till it forms into a dough ball. The texture of the dough should be reasonably smooth and not grainy.
Rest the dough in the fridge for 30 minutes.
Roll out the dough to the desired thickness and cut out with cookie cutters of your choice.
Place the cut out dough on a tray lined with a baking sheet. Prick the shortbread dough with a fork.
Bake in a 170-180C (325-350F) preheated oven for 15 minutes (or till light golden brown)
Once cooled completely, decorate with melted chocolate. Your imagination is the limit!
Enjoy x
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Easy Jam Filled Cookies | Thumbprint Cookies - Melts in your mouth
#jamfilledcookies #thumbprintcookies #buttercookies #christmascookies #holidaycookies #spiceandtreats
Thumbprint cookies are jam-filled cookies originally from Sweden. They are quick to bake and take minimum prep-time.
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Keto Shortbread Cookies | Low-Carb Shortbread Butter Cookie Recipe
FULL RECIPE:
KETO SHORTBREAD COOKIES:
This is one of the easiest cookie recipes, and can also be made vegan by swapping the butter out for a dairy-free option (see below for more options). The secret ingredient keeps the texture smooth and helps avoid that typical crumbly, dry keto cookie problem.
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KETO SWEETENERS OUTSIDE OF USA:
As of 2018 it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below!
INGREDIENTS:
Butter-flavored Coconut Oil:
Coconut Flour:
Oat fiber:
Xanthan Gum:
Guar Gum:
Allulose:
Tagatose:
Powdered Erythritol:
Sea Salt:
Almond Flour:
Vanilla Extract:
EQUIPMENT USED:
Mini Silicone Baking Molds:
Magnetic Measuring Spoons:
Non-Stick Reusable Baking Mat:
Non-Stick Baking Paper:
Square Baking Pan:
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Keto Shortbread Cookies Recipe I Easy Keto Cookies To Make (Vegan, Dairy-Free, Keto)
Keto Short Bread Cookies Recipe I Easy Keto Cookies To Make I Ketogenic Dessert
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HAPPY 2021!! So, today’s video title is Keto Shortbread Cookies Recipe I Easy Keto Cookies To Make I Vegan, Dairy Free, Keto I Ketogenic Dessert! Quick summary about me: I am an endomorph female and I eat mainly Keto (Very Low Carb Diet). I'm doing the Keto Diet for Fat Loss AND because it honestly makes me feel so much better. Monday-Friday I practice intermittent fasting. On the weekends, I just live my life...haha! Thank you for joining me on my keto weight loss journey as I’m getting rid of allll the fat! Don’t forget to SUBSCRIBE & CLICK THE NOTIFICATION BELL, so you won’t miss out on any future uploads here!
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Holiday Cookies | Christmas Cookie Recipes | Low Carb!
We can cook too! We do lots of fun things during the Christmas holidays. Join Michael, mommy and I was we bake Christmas cookies. My mom makes some special LOW CARB shortbread cookies. YUM!
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Low Carb Cookie Recipe
1.5 C almond flour
1/8 tsp vanilla extract
pinch of salt
1C sugar substitute
1TBSP butter (real butter NOT SPREAD)
Bake and enjoy!!!! EVERYONE WILL LIKE IT!
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christmas cookie recipes
Not Your Grandma's Oat Shortbread Recipe - But Maybe Your Great Great Séanmhair's
Oat Shortbread Recipe... Cue The Outrage
Gran always said the secret to her shortbread recipe was using rice flour. You end up with an all butter shortbread that will just melt on your tongue, leaving a huge grin on your face. You can bake this shortbread recipe as rolled and cut-out cookies, or in a fancy stoneware shortbread mold... or as we've always done; a shaped round that is cut into wedges after cooking. This is a great egg free cookie recipe. Don't think of this as just a holiday cookie, or a Christmas cookie recipe - these are great all year round. A melt on your tongue rice flour shortbread recipe.
*In the early 1700s - to late 1800's Scotland was the centre of the global rice trade. Rice from Asia and from 'The Colonies' was imported to Scotland for processing and then traded on to the rest of Europe.
In 1775 alone more than 44,000. tons of rice were imported to Scotland from the Southern Colonies. That's just one year; and the numbers grow year over year until the late 1890s when trade shifted.
Some of that rice remained in the local Scottish economy and marketplace.*
Ingredients:
250 mL (1 cup) butter
125 mL (1/2 cup) superfine or fruit sugar
125 mL (1/2 cup) rice flour
175 mL (¾ cup) oat flour
175 mL - 250 mL (¾ cup - 1 cup) all purpose flour
Method:
Preheat oven to 150ºC (300ºF).
In a bowl cream the butter.
Gradually add sugar and beat until fluffy.
Gradually add rice flour, oat flour and all purpose flour until the mixture is too difficult to mix with a spoon.
Turn onto a floured board and knead lightly, drawing in flour until the dough begins to crack.
Form into a ball, cover in plastic wrap and refrigerate for at least 30 minutes.
Pat the dough into a circular shape roughly 1/4 inch thick.
Take a fork and prick a pattern onto the top of the dough.
Bake for 45 minutes to 1 hour.
When the dough is slightly golden remove from the oven and let sit for 5 minutes.
Cut into wedges and remove from baking sheet to cooling rack.
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