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C is for cookie!
Dec. 21st, 2005 09:51 amWell, being the holidays and not really having any money to spend on gifts for friends, I decided to go on a cookie baking spree. I've got a double oven now, dang it, and I'm not afraid to use it!
First off, I must say that cookie baking must be "out of fashion", since it took much hunting last night for![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
rindis and I to find any cookie cutters worth a darn. Apparently the concept of the silhouette has been lost on most cookie cutter manufacturers. We did, however find a half way descent tree, star, big snowman, and an adorable set of mini Noah's Arch animal set. Finding decent sprinkle toppings wasn't much better. So after about 3 hours of shopping, Rindis and I return home, cutters and sprinkles in hand.
While most of my cookies are going to be made of pre-made cookie dough (due to time), there is a "special" batch that I'll be making from scratch. One of my dear, close friends who's really gone out for us a lot recently, is diabetic. While he really deserves a big plate O cookies, the last thing I want to do is shove his mouth full of sugar (I know he reads this, but I've already told him he's got a plate coming his way so talking about it is A-OK). So, I did some checking to see if I could find a bake-able substitute.
The problem with baking with Sugar-substitutes is that all the ones that he could eat (true sugar-substitutes as opposed to the good old stand by of honey) break down in the baking possess. Not good. Very bad. But there is one on the market that I can use, Splenda!
Because Splenda's actually a sugar! Go, go, modern chemistry!
So a quick check with another baking/cooking friend that we both know to find out if he can actually have Splenda (with "yes!" being the answer) and I'm good to go (unless he suddenly writes me to say "NOOOOO! Anything but Splenda!"), except...
All my decorations are sugar based... DOH! Last thing I want to do is pile sugar on top of my carefully baked sugar-free cookies. Gells, OUT. Jemmies, OUT. Gummies, OUT. Icing, OUT. And I'm not using those silly silver balls that are not suppose to be ingested anyway.
So, I pose this question to all the baking types out there (and should have my Lj open to non-friended posters so that they may be heard as well), Anyone have any idea's for sugar-free toppings for cookies? Because, plain cookies are just... plain....
First off, I must say that cookie baking must be "out of fashion", since it took much hunting last night for
rindis and I to find any cookie cutters worth a darn. Apparently the concept of the silhouette has been lost on most cookie cutter manufacturers. We did, however find a half way descent tree, star, big snowman, and an adorable set of mini Noah's Arch animal set. Finding decent sprinkle toppings wasn't much better. So after about 3 hours of shopping, Rindis and I return home, cutters and sprinkles in hand.While most of my cookies are going to be made of pre-made cookie dough (due to time), there is a "special" batch that I'll be making from scratch. One of my dear, close friends who's really gone out for us a lot recently, is diabetic. While he really deserves a big plate O cookies, the last thing I want to do is shove his mouth full of sugar (I know he reads this, but I've already told him he's got a plate coming his way so talking about it is A-OK). So, I did some checking to see if I could find a bake-able substitute.
The problem with baking with Sugar-substitutes is that all the ones that he could eat (true sugar-substitutes as opposed to the good old stand by of honey) break down in the baking possess. Not good. Very bad. But there is one on the market that I can use, Splenda!
Because Splenda's actually a sugar! Go, go, modern chemistry!
So a quick check with another baking/cooking friend that we both know to find out if he can actually have Splenda (with "yes!" being the answer) and I'm good to go (unless he suddenly writes me to say "NOOOOO! Anything but Splenda!"), except...
All my decorations are sugar based... DOH! Last thing I want to do is pile sugar on top of my carefully baked sugar-free cookies. Gells, OUT. Jemmies, OUT. Gummies, OUT. Icing, OUT. And I'm not using those silly silver balls that are not suppose to be ingested anyway.
So, I pose this question to all the baking types out there (and should have my Lj open to non-friended posters so that they may be heard as well), Anyone have any idea's for sugar-free toppings for cookies? Because, plain cookies are just... plain....
