Almond Cream Cutouts - 7g Carbs, 2g Sugar
From: www.diabeticlivingonline.com
The secret to these festive, low-carb cookies is almond paste. With
only 7 grams of carbs per serving, this delicious holiday treat is a
guilt-free celebration!
Servings: 48
Serving Size: 1 cookie
1/2 cup butter, softened
1/4 cup reduced-fat cream cheese (Neufchatel), softened
1 (8 oz can) almond paste
1 tsp baking powder
1/4 tsp salt
1/4 cup refrigerated or frozen egg product, thawed, OR 1 egg
2 1/2 cups flour
Decorating Ideas (below) (optional)
1. In a large mixing bowl beat butter and cream cheese with an electric
mixer on medium speed until smooth. Add almond paste, baking powder, and
salt; beat until well combined. Beat in egg. Beat in as much of the flour
as you can with the mixer. Using a wooden spoon, stir in any remaining
flour. Divide dough in half. Cover and chill for 1 to 2 hours or until
easy to handle.
2. Preheat oven to 400 degrees F. On a lightly floured surface, roll
dough, half at a time, to an 1/8-inch thickness. Using a 2 1/2-inch
cookie cutter, cut into desired shapes. Place cutouts 1 inch apart on
ungreased cookie sheets. Reroll scraps as necessary. If desired, decorate
unbaked cookies with sugar sprinkles or egg white "paint" before baking.
3. Bake for 6 to 8 minutes or until edges are firm and just starting to
brown. Transfer cookies to a wire rack and let cool. If desired, decorate
plain cooled baked cookies with piped chocolate.
Tips - -
Decorating Ideas:
Glazed Cookies: To decorate cookies with glaze, combine 1/2 cup powdered
sugar, 1/2 teaspoon cornstarch, 1 drop of lemon or almond extract, and
enough milk to make a thin glaze. Brush over cooled cookies and sprinkle
with finely shredded lemon peel.
Colored Sugar Sprinkles:
To decorate cookies with colored sugars, in a small bowl beat 2 egg whites
and 1 tablespoon water together with a fork. Lightly brush on unbaked
cookies. Sprinkle lightly with desired colors of sugar or edible glitter
and bake as directed. You will need about 2 tablespoons total sugar or
glitter for one batch of cookies.
Painted Cookies:
In a small bowl beat 1 egg white with desired-color food coloring until
well combined. Use a new paintbrush or a clean paintbrush that is only
used for food to lightly brush colored egg white over unbaked cookies.
Bake as directed. Color will be more intense after baking.
Chocolate Piped Cookies:
Melt 2 to 3 ounces semisweet or milk chocolate; cool slightly. Place in
a small heavy resealable plastic bag. Snip a small tip off one corner
of the bag. Pipe chocolate as desired onto cooled baked cookies. Let
cookies stand until chocolate is set. Or melt 2 to 3 ounces white baking
chocolate and, if desired, tint with paste food coloring. Cool slightly
and pipe onto cookies.
Servings: 48
Serving Size: 1 cookie
Nutrition per Serving:
66 Calories, 4g Total Fat, 2g Saturated Fat, 1g Monounsaturated Fat,
6mg Cholesterol, 7g Carbs, 2g Sugar, 1g Protein, 40mg Sodium,
26mg Potassium, 20mg Calcium
Diabetic Exchanges: 1 Other Carbs, 1 Fat
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