Carbquik Recipe: Cream Cheese Cookies
2 sticks of unsalted butter at room temperature
4 ounces of cream cheese, at room temperature
1 cup Splenda
2 eggs yolks, at room temperature
1 tsp. vanilla extract
2 cups Carbquik
3/4 tsp. salt (unless salted butter is used)
Sugar free jam..(raspberry, apricot, strawberry) OR a pecan half
Preheat oven to 300 degrees
Place the butter, cream cheese, and sweetener into a bowl and mix until smooth. Scrape down the sides of the bowl and add the yolks and vanilla, and mix to combine. Then add the Carbquik and the salt and mix well until everything is incorporated.
To form cookies, use a regular teaspoon and then roll into balls with your hands and place on an ungreased cookie sheet or on parchment paper. Then flatten each ball with your fingers until a little disk is formed..About 1/2 inch..Then on top of each disk make a little dent with your finger and fill with the sugarfree jam.. Not too much..OR you can put a pecan half in that little dent.
Bake for about 12-16 minutes, watching carefully..The bottoms will turn slightly brown, but the tops won't. Remove from the oven and let sit in the pan to cool for about 10 minutes. CAREFULLY remove them from the pan onto a wirerack to cool. They are very tender, so they will be firmer the cooler they are.
This recipe contributed by: CarolynF (Low Carb Friends)
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