Jolanda's Imitation Girl Scout Cookies (Thin Mints)

Ingredients:

Peppermint starlights - hard mints, white with red (I tried to do it with the soft ones, but it became rock hard after cooling)

Mini marshmallows

Meringue powderWater

Loprofin sweet biscuits

Almond bark

Mix 12 mints with 15 ml of water in a pot and melt. It will take a while, and in the end the last parts didn't seem to melt, just stuck together, so I took that piece out. I added a teaspoon of meringue powder, 12 white mini marshmallows, and +/- 5 ml of water. Mix untill it's a smooth mixture (thick enough to spread onto the cookie). I spread the mixture on Lopofin, sweet biscuits. I poured melted almond bark over them. Mick said it was the best cookie he'd ever had :-)

Dawn's Sugar Cut Out Cookies

If it is too high, replace the cream cheese with Cambrooke's. You can replace egg with egg replacer, but the cookie is more fragile.

CUT OUT SUGAR COOKIES

Makes about 40 two inch cookies, at 10 mg each390gm wheat starch (3 cups)

3/4tsp xanthan gum

1/2teaspoon table salt

1teaspoon baking powder

25gm Jell-o vanilla instant pudding

8tablespoons unsalted butter (1 stick), cut into 8 1/2 inch pieces, at room temperature

4tablespoons vegetable shortening, at room temperature

2teaspoons vanilla extract

30gm cream cheese (2 tablespoons), room temperature

3/4cup sugar

25gm mixed egg

2tablespoons water

1. In a medium sized bowl, combine wheat starch, xanthan gum, baking powder, salt and pudding mix, set aside. 2. In the bowl of standing mixer fitted with paddle attachment, add the butter, cream cheese, and shortening. Mix until combined, about 30 seconds. Add the sugar, creaming until light and fluffy. Add the egg, water and vanilla extract. Add the dry ingredients and mix until the mixture forms a dough.

2. Divide the dough in half, placing each half in a gallon sized Ziploc bag. With the top unsealed, lightly roll the dough with a rolling pin to 1 inch thick. Refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)

3. Adjust oven rack to middle position; heat oven to 350 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.

4. Using cookie cutters, cut shapes from one piece of dough and bake on parchment-lined baking sheet in 350-degree oven until light golden brown, 10 to 12 minutes.

5. Remove from oven and transfer (on the parchment paper) to a rack for 5 minutes. Remove from parchment and allow to cool completely

White Chocolate Shortbread Cookies

1/4 C. maraschino cherries finely chopped (approx 12 mg phe)

1 1/4 C. CBF all purpose baking mix (1.25 mg phe)

1/4 C. sugar (free)1/2 C. butter (again i used parkay)

(free)2 oz. white chocolate almond bark finely chopped ( i used Kroger brand which is free)

1/4 tsp. almond extract

combined baking mix and sugar cut in butter until crumbly (like making a pie crust)stir in cherries and white chocolate and almond extract. knead into a doughheat oven to 325 degrees F. Roll into 3/4 in balls place on lightly greased cookie sheet use a glass dipped into sugar to flatten them bake 10-12 minutes or until lightly golden brown

To decorate you can dip in melted white almond bark and put sprinkles on them.

Total phe for recipe 13.25 mg phs

Holiday Moments

1/2 c. butter ( I used parkay in the tub) (phe free)
1/4 + 1/8 c. corn starch (phe free)
1/2 of 1/3 or 1/6 c. powder sugar (not sure how to measure it i just measured out 1/3 c and took out half)
1/2 c. cbf all purpose baking mix (1mg phe)

Beat butter with mixer until light and fluffy. add corn starch and powder sugar, beat on low speed until moistened. beat on high till light and fluffy. Add baking mix, mix until dough forms. cover in plastic and chill for at least an hour.
Preheat oven to 350 degrees F. Shape dough into 1 in. balls. Bake for 9-15 minutes or until light golden brown. cool 1 minute

In small bowl combine 1.5 TBS powder sugar 1 TBS green and 1 Tbs red decorator sugar mix well. carefully roll cookies in mixture.
total phe for recipe 1 mg.

Sugar Cookies, Gingerbread Cookies

Here's the recipe I always use to make sugar cookies for my son. Make them as thick as you want them when you roll out as they do not rise. If they are too thin you get a crispy cookie instead of a soft one. At the bottom is a recipe substitute for a gingerbread cookie I came up with last year. My 7 year old loves them. I keep them in the freezer year around for him. They are a spicy cookie and not everyone likes them. If you think they would be too spicy, only use the cocoa and make chocolate cookies and they will still look like gingerbread men. Test bake a pan or 2 with just a few cookies on them. The cookies are done when they are set in the middle.

You don't have to cut these out if you don't want too. For easy round cookies, just roll into balls and smash with a flat bottom of a glass that's been dipped in sugar.

I am getting ready to make a double batch of the sugar cookies for my son. I will make Halloween shapes, my Christmas shapes, valentine's and Easter shapes all at once and freeze them. I will also make some round ones (that I don't cut out) and place 5-8 mini semi sweet M&M's on them. He loves those in his lunchbox. The semi-sweet M&M's have less phe than the milk chocolate mini M&M's.

Good luck and have fun making them!

Patty
mom of Jack, 7 CPKU
MO
Here's what I use to make my son gingerbread men in the winter. He loves them so much I have to keep them in the freezer all the time. I just make balls and flatten with a glass dipped in sugar and we call those gingersnaps.

Little Phe Sugar Cookies
>
> 3/4 c. butter flavor crisco
>
> 2 TB sugar
>
> 1/4 cup packed brown sugar
>
> 1 pkg (4 serving size) vanilla instant pudding mix (8 PHE)
>
> 1 tsp vanilla
>
> 1/3 cup water
>
> 270 grams (2 cups) wheat starch (22 phe)
>
> 1 1/2 tsp baking powder
>
> 1/2 tsp salt
>
> Cream shortening and sugars. Add pudding, vanilla and water. Mix well.
> Mix together with whisk starch, powder & salt.. Add to sugars and mix
> until combined. It makes a soft dough. I usually let it chill for 30
> minutes or longer before rolling out, however, the dough is still
> soft. I roll my dough on the thick side- I think the cookies look
> better and hold up better.
> Cookies do not spread during baking. You can sprinkle with sugar now
> or leave plain to decorate with icing. Bake at 375 for about 5-8 minutes.
> Watch
> carefully, you don't want them to brown. Total phe: 30 mg, phe per
> cookie depends on size, but mine are usually just one phe.
>
>
>
> Little Phe Gingerbread Men Cookies- these have a very mild flavor and
> look like big phe gingerbread men
>
> To the wheat starch mixture, add the following:
>
> 2 TB cocoa (130 phe)
>
> 2 tsp pumpkin pie spice (6 phe)
>
> 1/2 tsp. cinnamon
>
> Total phe: 166, phe per cookie depends on size.

Second Recipe:
Every now and then I have a happy accident in the kitchen...and tonight I ended up with the best lo pro cookies I have ever made...! (sorry, I know....it's the simple things that make me happy... ) My son is in first grade this year and the very first "food project" is this week...they are decorating sugar cookies to look like lions.

I used my standby Almost Free Sugar Cookie recipe, but I didn't have enough shortening so I used 1/4 cup Parkay margarine (in the tub) and 1/2 cup shortening. When I got it all mixed up, it was REALLY sticky still so I added another 1/2 cup of wheat starch. I normally just roll balls of dough and then flatten them with a glass covered in sugar but I wanted to make those big round soft sugar cookies like you can buy at the bakery. So...I used a lot of wheat starch on my counter, my hands and the rolling pin and carefully rolled out the dough. Then I used a big plastic Quik Trip cup (44 oz!) to cut out the cookies and I only baked them for 7 min instead of 9 like I normally do since these are thinner. They are perfect!! I only got 9 cookies from the whole recipe so the phe count is a tad higher than for the "regular" sized ones but...the whole recipe still only has 36 mg of phe!

New and Improved Almost Free Sugar Cookies

1/2 cup butter flavored shortening
1/4 cup Parkay margarine (in the tub)
2 Tablespoons granulated sugar
1/4 cup packed brown sugar
1 pkg (4 srvg size) instant vanilla pudding (8 mg phe)
1 teaspoon vanilla extract
1/2 cup water
2 1/2 cups wheat starch (28 mg phe)
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375. Cream shortening, margarine and sugars. Add pudding, vanilla and water. Mix well. Add wheat starch, baking powder and salt. Mix until thoroughly combined. Dough will be a bit sticky. Roll out using wheat starch to prevent sticking. For the big cookies, I baked them for 7 minutes. (They didn't really look done but now that they are cooled off, they look perfect.)

Phe for total recipe is 36 mg. I ended up with 9 big cookies so that's 4 mg each. Still not bad!

Butterscotch Cookies (from the Cambrooke’s website)

Ingredients
· 1/2 cup butter, softened
· 3/4 cup packed brown sugar
· 2 Tbs granulated sugar
· 1 1/2 tsp vanilla
· 2 1/3 cups packed MixQuick (292 g)
· 2 Tbs water
· 1/4 cup butterscotch chips
Directions
· Heat oven to 350 degrees F.
· Blend butter, sugars, and vanilla in a large bowl with fork until well mixed.
· Stir in MixQuick, water and butterscotch chips.
· Drop by rounded spoonfuls (26 g each) onto ungreased or parchment paper-lined cookie sheet.
· Bake 8 to 10 minutes or until set but not brown. (cookies will be very soft, but will firm as they cool).Makes 26 deliciously chewy cookies
(Breakdown of fat information accurately reflects Cambrooke products but may not accurately reflect the fat in other recipe ingredients.)
Serving size: 1 cookie (25g)

Per Recipe/Per Serving
PHE:50 mg/2 mg
LEU:90 mg/3 mg
Pro:2.1 g/0.1 g
Calories:2837/110

Brenda's Choc. Chip Cookies

Chocolate Chip Cookies
These chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. I still find it best to cook one cookie to test the spread. If the dough spreads too much, add ¼ cup wheat starch. If too puffy, add 1 tablespoon of water.
Makes 30 2-inch cookies at approximately 10 mg each

240gm wheat starch (2 cups)
1/2 teaspoon table salt
1/2 teaspoon baking soda
½ teaspoon xanthan gum
50 gm jell-o vanilla instant pudding
10 tablespoons unsalted butter (1 1/4 sticks), room temperature
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract
50 gm semi-sweet chocolate chips (1/3 cup)

1. Heat oven to 375 degrees. Adjust oven racks to middle position. Mix starch, salt, baking soda, xanthan gum and pudding together in medium bowl; set aside.

2. With a mixer, cream the butter and sugars until light and fluffy, about 2 minutes. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. Form dough into 1 tablespoon rounded balls. Place formed dough onto parchment paper-lined cookie sheet. Cook the desired amount, freezing the shaped balls in a Ziploc bag for later use. The dough can be refrigerated up to 2 days or frozen up to 1 month.

4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, about 11minutes. (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.