271822 no sugar sugar cookies diabetic Recipes

rolled oats, sugar, cocoa, milk, butter or 2 tbsp margarine, vanilla essence, desiccated coconut, nuts, chopped, salt

all-purpose flour, walnuts, chopped, seedless raisin, orange juice, butter, softened, double-acting baking powder, fresh grated orange peel, salt, egg, beaten, ground cinnamon

quick-cooking oats, flaked coconut, chopped walnuts (or pecans ), sugar, milk, butter or 1/4 cup margarine, unsweetened cocoa

milk, butter (room temperature ), sugar, rolled oats, peanut butter, vanilla

splenda granular, sugar substitute, salt, cinnamon, ground ginger, pumpkin pie filling, pasteurized liquid egg-whites, pre-shredded fat free mozzarella cheese, egg substitute, warm water

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

fat-free sugar-free instant chocolate pudding mix, unsweetened cocoa, splenda sugar substitute, whole grain oat flour (18 calories per tbsp), pasteurized liquid egg-whites, cream of tartar

no-sugar-added strawberry frozen yogurt (hard to find, at least around here, but worth the search), low-carb milk (carb countdown is the only brand i m aware of, but it s in all the chain markets in this area), strawberry all-fruit spread (no sugar added), chopped peanuts (optional), sliced strawberry (optional), chocolate chips (optional) or chocolate shavings (optional)

all-purpose flour, baking powder, baking soda, kosher salt, bananas, mashed, splenda no calorie, applesauce, egg, vanilla extract

sugar cookie dough (your favorite recipe or store bought, usually 18oz, which is fine), cream cheese fruit dip, mixed fruit , of your choice cut make sure they are strained and let to sit and dry for at least 15 minutes

butter, softened (2 sticks), sugar, egg, pure vanilla extract, all-purpose flour, baking powder

sugar, carob powder, butter, vanilla, milk, peanut butter, old-fashioned oatmeal, flax seed, ground, coconut, nutritional yeast, spirulina

milk, preferably whole, cocoa powder, butter, sugar, vanilla, peanut butter (optional), chopped peanuts (optional), oatmeal

all-purpose flour, sugar, baking powder, salt, egg yolks, sour cream, vanilla extract, unsalted butter, melted and slightly cooled

sweetened condensed milk, semisweet chocolate chips, graham cracker crumbs (about 48 squares), chopped walnuts, vanilla extract, sugar

quick oats, oat flour, splenda granular, sugar substitute, salt, diet sprite, canola oil

cocoa, boiling water, egg whites, vanilla, splenda granular, sugar substitute, whole meal flour, baking powder, salt

crushed snack well fat free graham crackers, powdered sugar, nesquik no-sugar-added chocolate powder, liquid butter buds, non-fat vanilla frozen yogurt, non-fat fudge sauce (such as smucker s, i usually use half the jar), dream whip, cold milk, vanilla, grape-nuts cereal