FROSTED PUMPKIN
COOKIES
Spiced cookies with a sweet
frosting. They are nice on their own
too without frosting, but I think the cookie batter tastes the best of all! My bad! These are soft cookies due to the moisture from the pumpkin and they firm up in the refrigerator - either way they are nice, but I think I like them cold more. Yummy, I had one with a cup of tea this morning. I am jumping out of my skin with excitement over this new book which is going to the printers shortly! However, it's tough to stay out of the kitchen, so I took time off one afternoon and made these for myself and hubby, a friend and for you my blog friends. Thanksgiving is coming up. I will give you some more ideas when I get some time. Tough to keep up my blog this month. I'm very busy.
2
eggs
1
cup butter, softened (250 mL)
1/3 cup
erythritol (75 mL)
1 cup canned pumpkin
(250 mL)
1 tsp vanilla extract
(5 mL)
21/2 tsp baking powder (12 mL)
2 tsp cinnamon (10 mL)
1/2 tsp baking soda (2 mL)
1/4
tsp salt (1 mL)
Better than Betty Frosting (below) - double the frosting
(If desired, you can also just use a simple cream cheese frosting with some butter in it and powdered erythritol (commercially powdered is better) or Swerve, if you like that) and a bit of vanilla extract)
(If desired, you can also just use a simple cream cheese frosting with some butter in it and powdered erythritol (commercially powdered is better) or Swerve, if you like that) and a bit of vanilla extract)
Preheat oven to 350°F (180°C). In food
processor, process eggs, butter, liquid sweetener, erythritol, pumpkin and vanilla
extract. In large bowl, combine
Gluten-Free Bake Mix, baking powder, cinnamon, baking soda and salt. Add dry ingredients to egg mixture and
process.On ungreased cookie sheet, drop batter by big, heaping tablespoonfuls (22
mL). With spoon spread into a circular
shape. Bake 10 to 12 minutes. Cool half an hour and then frost.
Yield: 30 cookies
1 cookie
115.3
calories
2.1
g protein
10.5
g fat
2.8
g carbs
BETTER THAN
BETTY FROSTING
This frosting is reminiscent of Betty
Crocker® Frosting, but I think it is nicer.
3 tbsp
butter, melted (45 mL)
2 tbsp
sugar-free pancake syrup (30 mL)
1/4 cup sifted, powdered erythritol (60 mL)
1/4 cup whole milk powder (60 mL)
1/2 tsp cornstarch (2 mL)
In blender, combine butter, sugar-free pancake syrup, liquid
sweetener to taste, powdered erythritol, whole milk powder and cornstarch. Blend until smooth. If the frosting is too thick, add water 1 tsp
(5 mL) at a time and blend. If the
frosting is too soft, let it sit for half an hour and it should thicken up.
Helpful Hint: Instead of sifting
the erythritol, you could place it in a coffee bean grinder or blender to make
sure there are no lumps.
Yield: 1 batch
1
batch (total amount)
469.2
calories
8.8
g protein
43.1
g fat
13.5
g net carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks at: