MexicanWeddingCookies: Difference between revisions

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Up next: Increase to 1/2 C sucralose. That matches the original recipe, I was limiting it to test for making a similar recipe for friends who don't like synthetic sweetener.
Up next: Increase to 1/2 C sucralose. That matches the original recipe, I was limiting it to test for making a similar recipe for friends who don't like synthetic sweetener.
== Second Attempt ==
* 1/4 C chopped pecans, roasted
* 3/4 C walnuts, roasted and ground (aka: roasted almond meal)
* 1/2 C sucralose granulated sweetener
* 4 Tbsp butter
* 1 tsp vanilla
* 1 tsp water
* 2 tsp baking powder
* I forgot the salt

Revision as of 03:13, 22 December 2023

Ingredients

Going for an extreme healthy version, so this isn't full-on decadently delightful.

First Attempt

  • 1/3 C all purpose flour (stand-in for protein powder that isn't here yet)
  • 1 C ground almonds (aka: almond flour)
  • 1/4 C sucralose granulated sweetener
  • 4 Tbsp butter
  • 1/4 C chopped pecans
  • 1 tsp vanilla
  • 1 tsp water
  • dash salt

Roast almonds and pecans at 350 for 6 minutes. Use a blender to pulverize the almonds (only takes a few seconds, don't make almond butter)

Soften the butter, mix everything together with a fork, chill in fridge for an hour, make balls and flatten, cook at 325 for 20 minutes.

Up next: Increase to 1/2 C sucralose. That matches the original recipe, I was limiting it to test for making a similar recipe for friends who don't like synthetic sweetener.

Second Attempt

  • 1/4 C chopped pecans, roasted
  • 3/4 C walnuts, roasted and ground (aka: roasted almond meal)
  • 1/2 C sucralose granulated sweetener
  • 4 Tbsp butter
  • 1 tsp vanilla
  • 1 tsp water
  • 2 tsp baking powder
  • I forgot the salt