Time for the annual cookie roundup.

First, here is the cookie plate, photo courtesy of the Resident Male. Two plates, actually – one for the slimmed down cookies made at least in part with reduced carb ingredients, and a smaller one for “full octane” bakes, made with conventional sugar, all purpose flour, and chocolate.

We’re getting better at lowered-carb baking here, but in all honesty, the originals are better. For those on more restrictive diets than ours, note that this is LOWERED carb, not zero carb. I would not recommend my mods for someone who is under a strict regimen. We for example are not banned from carb consumption, we are just trying to cut down, not eliminate them completely. So with that, here’s the roll, with notes on changes to what happened before, and on the travails of lowered carb baking.

Lowered-Carb Plate

1. Oysters. This is pretty much my original hazelnut sprintz/chocolate ganache filling sandwich cookie, but with a couple of differences. I used 2/3 cup of granulated Swerve white sugar substitute, and 2/3 cup of Swerve powdered sugar substitute. I find that the Swerve monkfruit sugar sub is sweeter than regular cane sugar, so when I sub I use a tad less. In addition, I find that the granulated if used solo in a baked product can produce a bit of a gritty texture, so I go halfsies with their powdered sugar equivalent. That’s cornstarch-free, so it’s really just the same product, ground much finer.
   
   I also used a mix of 1.5 cups King Arthur Keto baking flour, and a half cup of regular all-purpose flour (APF). The Keto flour has a bit of a rye-like/bran-like flavor. It also absorbs liquids and fats differently. Some recipes require additional moisture. Some are overwhelmed by the fat content. The use of a little APF vastly improves cookie texture and flavor in both cases.
   
   For the filling I made a standard 1:1 ganache with heavy cream and Choc Zero no-sugar chocolate baking chips. And a splash of vanilla. Worked quite well, but I recommend microwave melting for the Choc Zero – not stovetop melting. It scorches very easily. More on this later.
   
2. Buffalo Bourbon Balls (which we sometimes make with rum and not bourbon). Here is a similar recipe for a full-carb cookie. My modifications ended up being a two step process. Since using store bought vanilla or chocolate wafers was right out, I had to make my own to crumble for the base of this no-bake cookie. I used a recipe similar to this one, rolling the dough out into two giant rounds. Since I was going to crumble them up after, there was no reason to form individual cookies. I ended up having enough cocoa cookie crumbs both for this recipe, and for the base of a cheesecake I plan on making next week.
   
   Other mods on this one included substituting toasted walnuts for pecans (no pecans were available the week I made these), using the Swerve confectioner’s sugar in place of the standard issue (and shorting that by three tablespoons), and using a scant quantity of agave syrup instead of corn syrup to glue the whole mess together. Please note though that even with these changes, a cookie with agave syrup and a significant quantity of booze cannot be considered truly slimmed.
   
3. Chocolate chips. Not the best success, but edible. Again, the standard Toll House cookie recipe, but using a 3:1 mix of Keto flour to APF; subbing in the Swerve equivalents of the brown and white sugars; and using the Choc Zero chips in place of standard bittersweet chips or chunks. On the sugars, I took the make-it-less-sweet bite out of the quantity of white sugar, leaving in the brown for flavor. I also divided the remaining quantity of white sugar in half between the Swerve granulated and powdered products.
   
   Obviously these did not spread like standard drop cookie style choc chips. That has to do with the way the fake sugars play with the butter and moisture in the cookie. Next year I will add more liquid to the batter to see if that helps. Also the Choc Zero chips scorched a bit in the 375-degree-F oven. Next time I will not bake anything containing them at hotter than 325-degrees. Still, edible and not horrible.
   
4. Peanut Butter Cookies. I didn’t try to slim down the peanut butter component in these. I started with the Joy of Cooking classic. Teddy natural chunk peanut butter all the way for flavor. But I did use the 3:1 ratio mix of Keto:APF; and the Swerve brown sugar/white sugar, minus about 10% in volume of the white to compensate for savage sweetness. This is the first year I’ve done a slimmed down peanut butter cookie without having the baking sheet absolutely awash in oil, dripping down into the oven, making a mess, and threatening a fire. The texture on these was good – perhaps a bit less tender and more “digestive biscuit” like, and the flavor was spot on.
   
5. Triple Gingers. Slimming down another of my originals here. With no zero-carb white chocolate chips to hand, I just used the regular. Ditto with the minced crystalized ginger. But for the rest I proceeded as per the chocolate chip drop cookie batter. Keto:APF; Swerve brown:white sugars (-10% of the white), and the rest. Like the chocolate chips, they retained their craggy ball shapes instead of spreading out nicely like my original recipe, but they have good flavor and texture.
   
6. Russian Tea Cakes. The ethnic attribution on these overlaps so strongly that it’s hard to differentiate. But I will call this set Russian Teacakes because it used toasted walnuts in place of pecans (another victim of the Great Pecan Shortage this year). Again the Keto:APF flour ratio was changed, and the Swerve powdered sugar was deployed. The finished product was good, but the pecan-rich Mexican variant is so big a family fave that disappointment ensued. (See recipe below.)
   
7. Earthquakes. Only minorly slimmed. I started with this one before departure, but I decided to use regular Trader Joes 60% cacao bittersweet and not the Choc Zero stuff for this one because the flavor and texture areso dependent on the cacao solids:cocoa butter ratio of the chocolate component. But I did do the keto:APF and sugar subs as with the others. Not quite as fudgy or crevasse ridden as the standard (like other keto flour containing cookies they don’t spread as well), but also in the acceptable range of results.

Full Octane Plate

1. Brown Butter Chocolate Chunk Cookies. A specialty of Younger Offspring. No attempt to mod this recipe because it’s one of the all time best chocolate chip cookies out there, at the perfect intersection point of crisp and soft. Younger Offspring coarse chops the chocolate. It flakes and breaks, with the chocolate dust being just as valuable as the chunks to the finished product.
   
2. Mexican Wedding Cakes. Miracle! Pecans presented themselves, and we HAD to do a do-over. This is the same base recipe as the Russian Tea Cakes above, but look at how well they spread. And they were just as tender, nut-rich, and luscious as they always are. (Recipe below)
   
3. Orange Marmalade Cookies. No point in slimming these, either. Not when the recipe includes a full cup of orange marmalade. A nice light, citrusy compliment to the rest of the rich cookie plate.
   
4. Cinnamon Bun Cookies. Yet another specialty of Younger Offspring. These are a wonderful rolled refrigerator slice and bake cookie. But the write-up has vanished off the original website and the recipe can only be found via the Wayback Machine. Skip the icing on this one. There’s absolutely no need for it. And how to get that magnificently even swirl? Surely it’s practice, Younger Offspring having made hundreds of these for charity fundraisers, but also this isn’t a two-dough cookie. It’s one dough, rolled out uniformly thin, and then smeared with a paste of cinnamon, sugar, and butter that’s about the consistency of peanut butter. Then rolled and fridged prior to careful cutting and baking.

Recipe – Mexican Wedding Cakes (also Russian Tea Cakes)

I posted this recipe about 20 years ago but the file appears to have been corrupted. Here is a refresh, with both the original and the slightly slimmed down version side by side. I can’t call the slimmed version a true keto or diabetic-diet-acceptable offering, and I can’t tell you caloric/carb count values. Just that it isn’t as impactful as the full octane version

I can’t even tell you the exact number of cookies that this will make. Lots. Enough to fill an 8-inch tin with a few left over. Especially if you make them the size I prefer for holiday cookies. Since we offer up so many kinds on one plate I make all of them rather small, so folk can taste several different types. I have a two-tablespoon cookie scoop (like an ice cream scoop but smaller). I take one scoop-full then divide it in half and roll both halves into small balls. I get about four sheets of 16-20 cookies. If I were to make these as part of an afternoon tea spread I would probably make them twice as large.

Ingredients for Regular Version

• 1 cup unsalted butter (not margarine)
• 3/4 cup confectioners sugar (plus more for rolling later)
• 1 tsp vanilla
• 2 1/4 cups all purpose flour (King Arthur recommended)
• 1/4 tsp salt
• 1 cup finely ground pecans (walnuts, or hazelnuts may be used but pecans are best)

Ingredients for Slimmed Version

• 1 cup unsalted butter (not margarine)
• 1/2 cup plus 3 tbs Swerve confectioners/powdered sugar equivalent or similar monkfruit based sugar substitute (plus more for rolling later)
• 1 tsp vanilla
• 1 3/4 cups King Arthur Keto baking flour
• 1/2 cup all purpose flour (King Arthur recommended)
• 1/4 tsp salt
• 1 cup finely ground pecans (walnuts, or hazelnuts may be used but pecans are best)

Cream butter. Add sugar (or sugar sub), and vanilla. Mix together thoroughly. Stir in flour and salt until mixture is uniform in texture. Stir in ground nuts. Chill until the dough is easy to handle.

Heat oven to 400-degrees F (around 204-degrees C). Roll dough into small balls of approximately 1 tablespoon each. Place dough balls on ungreased sheet of baking parchment on baking sheet. They can be placed about two inches apart because they will spread a bit into dome shapes, but shouldn’t flatten completely like chocolate chip cookies. Prepare a soup bowl or small mixing bowl with a quantity of your chosen powdered sugar for rolling the cookies.

Bake 10-12 minutes, until just set (watch these like a hawk after about 8 minutes). Cookies should look pale with just a tinge of browning around the bottom edge. They should NOT be brown all over. Let cool on baking sheet for a couple of minutes, then roll immediately in the prepared powdered sugar and set them on a baking rack to cool. When cool, roll them again then store in a plastic wrap lined cookie tin or similar storage solution. If kept covered they will be tender for about a week and a half, then slowly dry out. They will still be edible, just no longer soft.