Reviewed: May 13, 2009

These were gobbled up by diabetics and non-diabetics alike at our Church picnic--people were raving! I really enjoyed them and don't even see the point in making them any other way-they are perfect without any added sugar. I pulsed the nuts, raisins and cinnamon together in a food processor many times--I imagine doing this by hand would take a long time to get the chunks small enough. You don't want huge chunks are your filling will be really uneven. I do disagree with "no artificial ingredients" b/c margerine is artificial. That doesn't bother me, but if you want a completely natural cookie you can substitute butter.

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Veronica Miller

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Dec. 13, 2008

I made these for my dad who is diabetic with strict instructions that he shouldn't eat to many at once. The recipe was really simple to follow and he said they were really good.

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ami

Cooking Level: Expert

Living In: Jackson, Michigan, USA

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Reviewed: Dec. 5, 2008

Since I made some changes (not by choice) they had a lovely mild sweet taste to them. Great way to snack and satisfy your cravings without feeling guilty. A few of these could serve as a quick breakfast. Instead of walnuts, I used pecans. Instead of apricot preserves, I used Smucker's low sugar strawberry. Instead of margarine, I used 1/2 stick butter and 1/2 cup applesauce then added milled flaxseed for the pastry.***UPDATE*** I made this again but I didn't have cream cheese. I used sour cream and plain yogurt with a bit more flour, I had to bake it twice as long and it still came out awesome!! This is my favorite recipe, I will make this more often, maybe fill it with other things like tomatoes and mozzarella.

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Gen

Cooking Level: Intermediate

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Reviewed: May 22, 2008

FANTASTIC! My sugar-free friend was ecstatic with these, and the kids and men were no less impressed. =) Great fruit filling! Mine did take longer to bake "until golden" (20+ minutes?). I also used butter instead of margarine, and my best TIP is to divide the dough into 4 equal disks BEFORE chilling. If rolling is too hard, wait a bit to let it warm up and make it more pliable. My raisins did not chop well in the processor, though the walnuts did, and the whole filling became almost a paste unsuitable for sprinkling. Next time I will chop the filling ingredients separately, THEN mix in the cinnamon.

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Apr. 7, 2008

Pretty good. My mom, whom I made them for, really liked it. I thought they were pretty good. I just think they needed a little more flavor.

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Jen Cardenas

Cooking Level: Intermediate

Home Town: Mendham, New Jersey, USA

Living In: Lyndhurst, New Jersey, USA

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Reviewed: Feb. 8, 2008

These were absolutly wonderful. Of all the cookies I made at Christmas, these were my favorite. I will be making these again. I am going to see if they can be made like cinnamon rolls with maybe some sugar free icing.

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paulachum

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Reviewed: Jan. 4, 2008

Made these a long time back. They were awesome, but so much work, i never made em again. Might try again someday. Btw, not adding extra sugar isnt the same as sugarfree ;)

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Asphyx

Cooking Level: Beginning

Living In: Delft, Zuid-Holland, Netherlands

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Reviewed: Dec. 13, 2007

Perfect!

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KIRKWOOD

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Reviewed: Dec. 11, 2007

My husband is diabetic & will eat the regular Christmas cookies if I don't make him something sugar free. If you use a sugar free jam instead of the fruit spread the sugar/carb grams drop drastically. A loose (not packed) cup of raisins has 86g of sugar but divided up into 32 servings each serving only has 2.6g of sugar (3.6 total carbs). So it isn't really that bad. Now if I could just keep my DH from eating 8 at a time! He loves these.

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Julie

Cooking Level: Expert

Home Town: Middleboro, Massachusetts, USA

Living In: Antelope Valley, California, USA

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Reviewed: Dec. 2, 2007

The 4 star rating is for the recipe itself. It is a good recipe for those who aren't diabetic. However, don't eat this if you are a diabetic nor prepare it for someone who is a diabetic. There are way too many carbs in it for the diabetic. Carbs turn to sugar. Even if you substitute whole wheat flour, there will be a problem with carbs. So many diabetics think that if something doesn't have sugar they can eat it, but if there is flour in it you can't. And raisins are high in sugar. Just avoid this recipe if you are a diabetic.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Nov. 24, 2007

I used cherry preserves and the cinamon/nut mixture. Also brushed with honey when they come out while still warm. Theser were pretty good, but I used more preserves than required, and I would probably use even more next time as long as it doesnt ooz while baking.

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Piper06

Cooking Level: Intermediate

Home Town: Germantown, Ohio, USA

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Reviewed: Sep. 30, 2007

I made these for a bake sale and they went so fast it made my head spin. The combination of flavors is absolutely delicious. I highly recommend this recipe.

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 6, 2007

These were just perfect. I made them for a diabetic, but they were so tasty I made another batch for myself. I used a few packets of Equal in both the dough and the filling. Tips: Adding about a tablespoon of milk to the dough will help it smooth out and hang together better instead of crumbling so much. Also, the dough handles best if refrigerated overnight.

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Cheryl

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Reviewed: Oct. 6, 2006

Phenomenal!

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Jordan

Cooking Level: Expert

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Reviewed: Sep. 19, 2006

These are great but they are not for diabetics. Grains are as bad for a diabetic as sugar and that includes flour.

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Nicole

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Reviewed: Aug. 9, 2006

Delicious! I love them. This is the first time I ever baked a dessert. I really thought I would ruin it, but it was easy and the very good.

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Mocatova

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Reviewed: Jun. 20, 2006

Great 'no sugar added' cookie!

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sooz

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Reviewed: Jun. 11, 2006

I don't have much success making cookies, but I followed the recipe exactly and they turned out great! My mom is borderline diabetic, so these should satisfy her sweet tooth. They're more like a tiny crescent-roll pastry than a cookie.

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Teresa B.

Living In: Birmingham, Alabama, USA

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Reviewed: May 20, 2006

These are VERY good. BUT, as a diabetic/ nutrition freak I must caution users that just because a recipe does not have refined or added sugar does NOT mean that it is "safe for diabetics." Naturally sweet (at least in this case) means naturally high in sugar. Although these are better than most cookie recipes, they still contain apricot and raisins which have a LOT of fructose and must be eaten in moderation by anyone who has a sensitivity to sugar or carbs, as they are high on the glycemic index.

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klzee

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 24, 2006

I admit, I have always turned up my nose at sugar-free dessert recipes. I made this for my diabetic father-in-law since he's diabetic and got rave reviews. He had to wrestle them away from his wife- who had eaten 10 before I left! Next time I might increase the filling a little. All in all, a delicious recipe.

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jenjen

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