Martha Stewart's Checkerboard cookies. True, you need a ruler to make Martha's cookies. Being a bit of a pain, you really have to A. Want to impress someone, or B. Love someone passionately to want to make those! These are not so hard--even if you do make them for someone you love. This cookie will leave you time to play a game or catch a movie with them too. Leave Martha's ruler behind, and make these. The chocolate shortbread flavor is there. I made them even more fun than checkerboards with a minty green layer. I love chocolate and mint.
Just because these cookies are easy, that is not to say that these are not cute. Especially cute for a low carb treat. Those often suffer in the pretty department. Not so these. My only fault with them is that I prefer a more well done confection. But then, I also know that I am not the norm, and that most of you will find these barely done cookies absolutely perfect. Watch closely when baking; if you cut any thicker or thinner, the baking time will vary a minute here or there. I guess you could still use Martha's ruler, but I refused to go there again!
If you aren't a fan of mint, choose any flavor or color that you like. Cherry flavoring with pink food coloring would be nice. Who knows?
Chocolate Mint Ribbon Cookies
1 1/4 cup blanched almond flour
1/4 cup granulated ZSweet (use 1/3 cup straight erythritol if you don't have this blend)
2 tbsp coconut flour
1/2 tsp xanthan gum
1/8 tsp salt
1/8 tsp baking soda
1/4 cup melted butter
1 1/2 tsp vanilla extract
10 drops stevia
2 1/2 tsp melted unsweetened chocolate
1/2 tsp peppermint flavoring
6 drops green food coloring
In a medium bowl, combine almond flour, erythritol, coconut flour, xanthan gum, salt, and baking soda.
In a small bowl, combine melted butter, egg, vanilla and stevia. Add the wet ingredients to the larger bowl, stirring by hand to combine.
Divide the dough into equal thirds. In a small bowl, add melted chocolate to 1/3 of the cookie dough. Use the back of a large spoon or your hands to blend thoroughly. In another small bowl, add the peppermint flavoring and green food coloring to another 1/3 of the dough. Use a spoon or hands to blend it well.
When all the doughs are blended, place the vanilla dough onto a sheet of waxed paper. With your fingers, shape the dough into a rectangle approximately 1/2 inch thick. Each layer will be about 6 inches long, 2 inches wide. Wrap the dough in the waxed paper to create smooth, straight edges. Repeat the formation of the rectangular logs with the mint and the chocolate dough.
Working on waxed paper, place the chocolate layer on the bottom, the vanilla in the center and the mint dough on top. Wrap well in waxed paper and use your fingers to smooth the edges and blend the layers together. Chill this log for at least 30 minutes before cutting.
To bake, slice 1/4 inch slices and place on a silpat or parchment lined cookie sheet. Bake at 350 degrees for 10 minutes. Watch closely and remove cookies before the edges brown. Cool 2 minutes on the sheet before transferring to a flat surface to cool completely. Makes 2 dozen cookies.
Per cookie: 57 calories 2 g protein 5 g fat 1 g net carb
Once the cookies are cool, they are not too fragile, and the layers stay together very well. It is fun to try to eat the layers one at a time to taste the different flavors. Of course, it is just as wonderful to get that great chocolate mint flavor too. One big bite will do that! I think these are perfect for a low carb cookie plate for the holidays.
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