Sunday, December 9, 2007
Almost entirely unlike cookies
It's the holidays.
Holidays are *hard* with allergies. Anything social that involves eating is hard. And almost everything social involves eating or drinking!
I attempted several "dessert" recipes around Thanksgiving. You never heard about them because they didn't work. And I am STILL trying to get merainge off of the cookie sheet. The pumpkin custard never got off the drawing board, but the pumpkin + flour added to the merianges that never fluffed up made very good french toast! (Not very good pumpkin bread though - it didn't have nearly enough sweetener in it)
So this was another attempt at sugar-free cookies. Sugar-free Sugar Cookies, actually. I pulled the original recipe out of Diabetic Living, but what I'm posting here has been edited heavily - first to make it "cheat" less, then because the actual recipe doesn't seem to have had NEARLY enough liquid to actually make it work.
Sugar-Free Sugar Almost Cookies
1/2 c. butter (1 stick, softened)
1/2 c. sugar substitute - or, in my case, 1 t. stevia blend, 4 t. maple syrup. I should try at least 2t of the stevia-lactose blend next time.
1t baking powder
1/4 t salt
1/3 c. canola oil
1 t. Torani sugar-free vanilla
a few drops of orange flavoring
13/4c white flour
3/4c whole wheat flour (the magazine suggests "white wheat" flour)
Beat butter for about 30 seconds on high. Add sugar substitute, baking powder and sale, beat until fluffy. add eggs oil, vanilla + orange flavor. Beat in flours. Divide in half, cover, chill for 1 to 2 hours.
Preheat oven to 375F. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with cookie cutters, arrange on cookie sheets.
Bake for 6-8 minutes or until firm, cook on wire racks.
I had more luck if I left the dough a bit thicker - probably because it was still too dry (I've uped the butter and eggs in this copy). They *look* like cookies, but mostly taste like a maple whole wheat biscuit. My housemate insists they taste like nothing at all.
We both agree that they might work as "sugar cookies" if they had sugar or frosting on top of them. They also might make a good "graham cracker" crust for, say, a pumpkin custard pie....