This great big low-carb cookie is too damn good to share.

This is probably the best recipe I’ve ever made. For me, as a diabetic, it satisfies so many cravings at so many different levels that I almost can’t find the words. For instance: 1) it tastes exactly like an expensive bakery cookie; 2) it’s sugar-free; 3) it’s so low in carbs you can eat the whole thing without help from anybody and not have to beat yourself up afterwards; 4) it’s really easy to make; and 5) it’s beautiful. Here’s the recipe!

• ½ cup granulated Splenda
• ¼ cup shortening, melted
• 2 teaspoons grated orange peel
• 1 egg
• 1⅓ cups CarbQuik

Heat your oven to 350°. Spray a nice 12-inch nonstick pizza pan with Pam. (If you have a pizza pan that’s not so nice it would probably work just as well.) Mix the Splenda, shortening, orange peel and egg in large bowl with a spoon. Stir in CarbQuik and mix until a soft dough forms. Spread or pat the dough on the bottom of your prepared pan and bake for 10 to 11 minutes until the crust is light golden and set. Cool in the pan for about 30 minutes and cut into bars or wedges.

There are lots of ways to jazz this thing up if you’re interested. For instance, you can throw in a handful of sugar-free chocolate chips and/or use several drops of a concentrated LorAnn flavor oil (try almond or lemon) instead of grated orange peel, since I rarely have a fresh orange hanging around waiting to be grated. Extracts would be fine, too.

Wondering where to buy all this amazing crapola? LorAnn flavor oils are available on Amazon and CarbQuik is a low-carb Bisquick replacement that you can buy from Netrition.com. You’re on your own with the pizza pan.