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Reviews of Nancy's Forgotten Cookies, Low-Carb Version


6-13 of 13 reviews   << Previous

  jenna in toronto  Dec 14, 2010
Would make this again.
i dont get it.
we are only using egg whites, splenda, vanilla and how is the result not watery and runny? there is no ingredient to thicken it up..

please help as i would like to make these

RESPONSE: They are a traditional meringue cookie. You beat them into meringue and then they cook for a long time at a slow temperature and become crispy. See the Wikipedia article on meringues: Meringue.

  Low Carber in Atlanta  Oct 16, 2010
Would make this again.
I've made different low carb cookie recipes before, this one is by far the tastiest. My yield was about 20 cookies and I used a very dark chocolate with 5 net carbs per quarter cup. Each cookie had approx. 1.3 net carbs. The cookies do not spread at all so next time I will roll them by hand and flatten instead of dropping them. Since this cookie is essentially nut and chocolate suspended in a slow-cooking meringue, you could do lots of variations. I'm thinking orange-walnut-cranberry for next time. I'm also wondering if the Splenda/Diabetisweet is necessary as a bulking agent or if you could substitute a no-carb sweetener like liquid sucralose or stevia, which would cut out 16 carbs if your using Splenda granular and lots of sugar alcohols if your using the Diabetisweet. 4 stars

  Nancy in Lancaster, PA  Jun 25, 2010
Would make this again.
I make a very similar cooky that I adapted from the Chocolate Meringue cookies my mom used to make. I do not put in nuts and sometimes substitute different flavorings for the vanilla - strawberry, cherry, lemon, wintergreen. I also use food coloring - red, green, yellow, blue, whatever.
I am diabetic and this is a very nice treat any time of the year.
5 stars

  cathydaniels in Sharon PA.  Oct 1, 2009
Would make this again.
I used unsweetened chocolate squares that I chopped and was exteremely pleased with results. My husband even liked the cookies and he is a cake, cookie, and sweet treat fanatic. 5 stars

  T.S. in SC  Dec 21, 2008
Would make this again.
Wonderful cookies! I'll be saving this recipe! THANKS! 5 stars

  A cookie baker in CT  Dec 22, 2007
Would make this again.
I really loved these, as did the rest of my family. We'll be making them again this Christmas for sure. 5 stars

  A cookie baker in Pittsburgh Culinary Institute  Dec 1, 2006
Would make this again.
The cookies are quite good, however, in a forgotten cookie, it is a firm belief of mine that you need to have at least SOME regular sugar just for taste. Although the Splenda or other sugar substitutes are good for some products, in forgotten cookies it, to me, tastes like a sugar substitue cookie, and not a sweet treat for the holidays. 4 stars

  A cookie baker in Valleyford  Nov 30, 2006
Would make this again.
Nice recipe! I have a friend who can't eat too much suger because of his diet, so I decided to make him some of these. He loved them!

Thanx-
~T.G.
5 stars

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