Vanilla Butter Cookies
Source of Recipe
Melissa Cathey/Loginasme 7/12/2004
Recipe Introduction
"Soft and yummy, these cookies are best at room temperature or chilled. To date, the closest to "regular" cookies I've had!"
Source:
"Based on Vanilla Wafer Cookies from Taste of Home magazine, date unknown"
Yield:
"1 1/2 dozen"
T(Baking time per batch):
"0:07"
Per Serving (excluding unknown items): 78 Calories; 5g Fat (65.4% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 139mg Sodium. Exchanges: 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.
NOTES : For Chocolate Butter Cookies, you could probably add a couple tablespoons of cocoa and/or use chocolate protein powder, although I haven't tried this yet. You can also drop by teaspoonfuls if you wish to increase the number and have smaller cookies.
You may need slightly more or less bake mix depending on the consistency of your batter; isolate powder tends to thicken less than regular protein powder. Use enough bake mix to give you a thick batter roughly the consistency of "regular" chocolate chip cookie batter.
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List of Ingredients
1/2 cup butter -- softened
3/4 cup Splenda granular
1/4 cup DiabetiSweet (4.4g sugar alcohol carbs per tsp - not
included in carb counts)
1 egg
1 1/2 tablespoons vanilla extract
1 cup wheat protein isolate
1/3 cup GNC Mega Isolate whey protein isolate -- vanilla
flavor
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup Carbsense Zero-Carb Baking Mix -- as needed *see
note
Recipe
In mixing bowl, cream butter and sweeteners. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350� on rack placed in middle of oven, for about 7 minutes or until edges are golden brown. Remove to wire rack to cool. Store covered in refrigerator.
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