When I was just a tween there was another war going on. That one was the Vietnam War.
My brother-in-law was in the navy. He was stationed on the aircraft carrier named after John F. Kennedy; our slain President. The “JFK” (as they called it) was sent to the Mediterranean Sea so it would be closer to Vietnam if it was needed for any action.
Paul was expected to be floating around the Mediterranean Sea with thousands of other sailors for over a year.
At that time, I was really big into making cookies. My specialty was chocolate chip, and I followed the recipe on the bag of chips precisely each time. I usually spent my afternoon on Saturday or Sunday making chocolate chip cookies; especially in the winter.
I got what I thought was a magical idea. I decided all 4000 of those guys stationed on the JFK deserved a cookie. I wanted to make enough cookies so they could all get one.
When I took my idea to my mother I was not surprised when she said, “Sure. Bake away.”
I now know I should have been VERY surprised my mother said yes...
Sugar Cookie Wedges
At a dinner party you can cut these delicious cookie wedges in the kitchen and put them on little dessert plates and serve. You’d be surprised how many people comment on how GREAT it is to be given a small dessert instead of the traditional, large one.
Serving Size: Makes approximately 16 wedges
For the Sugar Cookie Wedges
3 cups SUPER FINE GROUND almond flour (Bob’s Red Mill is easy to find in most grocery stores)
1 cup of carbalose (low carb flour)
¼ cup gluten-free oat flour (I used Bob’s Red Mill. You can find this in most grocery stores)
1 tsp baking powder
½ teaspoon salt
12 tablespoons butter, softened
1 cup granulated erythritol, like ZSweet
2 large eggs
2 tsp vanilla extract (use REAL vanilla, not artificial)
For the Frosting
6 tablespoons butter, softened
1 cup powdered erythritol
3 to 5 tablespoons heavy cream
1 tsp REAL vanilla extract
food coloring and sprinkles, etc optional
For the Sugar Cookie Wedges
Preheat oven to 325 degrees. Line the bottom of a nine-inch springform pan with parchment paper. (Just lock the sheet in and cut the excess away.)
In a medium bowl, whisk together almond flour, carbalose, oat flour, baking powder and salt. In a large bowl, beat butter and erythritol until creamy. Beat in the eggs and vanilla extract, and then beat in almond flour mixture until dough comes together. (If you’re like me, your mixer will clog up trying to do this but just UNPLUG your mixer and use your finger to loosen the dough and finish up using a wooden spoon).
Press dough firmly into prepared pan and smooth top with a flat-bottomed glass. Bake 30 minutes, until just golden brown around the edges and slightly more firm to the touch. Remove and let cool in pan.
For the Icing
Beat together butter and powdered erythritol.
Add cream, one tablespoon at a time, until desired consistency is achieved (I used three tablespoons). Stir in vanilla and optional food coloring.
Spread or pipe onto the large cookie. Then cut into wedges when you serve. One nice thing about this is you can set out the big cookie and a knife. People can then cut off a fresh slice so it will be nice and moist. You can give them an example of a 1” wedge cut so they see they don’t need a big piece. Big yum.