Don’t these Danish Wedding Cookies look AMAZING?! 😍
After eating and cooking low-carb for over 10 years, I don’t want something to just look good, it must taste delicious and these cookies have hit the mark! 🙌
I made these cookies using my SWEET BAKING MIX and SHUGA2 LOW-CARB SWEETENER.
SHUGA2 LOW-CARB SWEETENER is the perfect balance of organic pure Stevia and erythritol. It is TWICE as sweet as sugar so you only need half the amount as most granular sweeteners. It gives your baked goods the taste of sugar without the carbs!
Another advantage of sweeting with SHUGA2 LOW-CARB SWEETENER over 100% stevia is that you get some of the properties of sugar, found in erythritol, without the risk of being too bitter.
To me, 100% erythritol or other sugar alcohols are too costly and they have too much of a cooling affect on baked goods when used exclusively as the sweetener.
SHUGA2 LOW-CARB SWEETENER is the perfect solution! 😊 Everyone thinks they’re eating sugar and no one gets the bitter aftertaste of Stevia! 🙌🙌 No funny aftertaste, just a lot of smiles! 😊
Check out my recipe below for Danish Wedding Cookies. With just 1.5 Net Carbs per Cookie!
Danish Wedding Cookies
Makes 30
INGREDIENTS
8 tablespoons salted butter, room temperature
1-1/2 tablespoons SATISFYING EATS SHUGA2 SWEETENER (ground into a fine powder to resemble powdered sugar)
3⁄4 cup finely chopped pecans
2-ounces Semi-sweet sugar-free chocolate chips, chopped into smaller pieces
1⁄2 teaspoon vanilla extract
1 (216 g) package SATISFYING EATS SWEET BAKING MIX
1 cup Confectioners’ sugar substitute (or SHUGA 2 LOW-CARB SWEETENER ground into fine powder)
INSTRUCTIONS
Preheat oven to 300° F.
Blend butter & sweetener with mixer for 5 minutes. Don’t skip this step for the texture of a Danish Cookies.
Add pecans, chocolate chips, vanilla and Sweet Baking Mix. Blend well. Taste for sweetness and adjust if needed.
Scoop out dough with 1 tablespoon scoop on to parchment lined cookie sheet.
Roll dough into perfect ball and place 3 inches apart. Flatten cookie to 1⁄4 inch. Repeat with remaining dough.
Bake for 14-15 minutes or just as edges of cookies start to brown (DO NOT OVER BAKE).
Leave cookies on pan for about 5-10 minutes then transfer to cooling rack to cool completely.
Then roll cookies in powdered “sugar.”
Purchase my sweetener and mixes HERE.
For more recipes using my SHUGA2 LOW-CARB SWEETENER and other mixes, get your FREE printable cookbook HERE.
If you have purchased my SHUGA2 LOW-CARB SWEETENER, please comment below with your experience! 😊
Happy Cookin’,
Melissa
