Adele’s Dog Biscuits
8 ounces chicken broth
1/3 cup water
1 cup nonfat dry milk
1 whole egg — lightly beaten
2 teaspoons salt
1 cup whole wheat flour
1/2 cup oatmeal
1 cup all-purpose flour
1/2 cup rye flour
1/4 cup cornmeal
3 tablespoons freshly-minced parsley
1 teaspoon garlic powder
1/2 cup shredded cheese
Place all ingredients in your machine in the order recommended by your
machine’s manufacturer. Place the pan in your machine. Select the dough
or manual cycle and press start.
Stop the machine 5 minutes after the first kneading has gotten fully
underway. Turn the dough out on to a floured board, dust board as needed
to prevent sticking. Let the dough rest about 10 or 15 minutes. Then
choose your method:
1. Roll 1/2″ thick and cut out shapes.
2. Pull off small (or large) lumps and “mold” bone shapes with your
hands.
Bake at 250 degrees for 45 minutes on a vegetable-sprayed or
parchment-covered baking sheet. Let them cool and dry out overnight.
This is how they stay crunchy. Store in airtight container.
This recipe yields about 100 dog biscuits.
Comments: This recipe has no leavening.
Yield:
“100 dog biscuits”
Per serving: 1870 Calories (kcal); 14g Total Fat; (6% calories from fat); 97g Protein; 342g Carbohydrate; 211mg Cholesterol; 5698mg Sodium
Food Exchanges: 18 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Banana-Blueberry Muffins
2/3 cup milk
1/4 cup vegetable oil
1/2 cup mashed ripe banana (about 1 medium)
1 egg
2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup fresh or frozen (thawed and well-drained)
blueberries
Heat oven to 400ş. Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1
1/4 inches, or line with paper baking cups. Beat milk, oil, banana and egg
in large bowl. Stir in remaining ingredients except blueberries just until
flour is moistened. Fold in blueberries. Divide batter evenly among muffin
cups (cups will be almost full). Sprinkle with sugar if desired.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Yield:
“12 Muffins”
Per serving: 189 Calories (kcal); 6g Total Fat; (26% calories from fat); 3g Protein; 32g Carbohydrate; 17mg Cholesterol; 202mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates
NOTES : If you can’t use up all of your ripe bananas, freeze them in their
peels. When you’re ready to bake with them, just thaw them and
they’ll be ready to use.
Apricot-Ginger Muffins
1 cup plain yogurt
1/3 cup vegetable oil
2 tablespoons finely chopped crystallized ginger
1 egg
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup chopped dried apricots
Heat oven to 400ş. Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1
1/4 inches, or line with paper baking cups. Beat yogurt, oil, ginger and
egg in large bowl. Stir in remaining ingredients except apricots just
until flour is moistened. Fold in apricots. Divide batter evenly among
muffin cups (cups will be very full). Sprinkle with sugar if desired.
Bake 16 to 18 minutes or until golden brown. Immediately remove from pan.
Yield:
“12 Muffins”
Per serving: 199 Calories (kcal); 7g Total Fat; (33% calories from fat); 4g Protein; 29g Carbohydrate; 20mg Cholesterol; 202mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Crystallized ginger is made by cooking pieces of gingerroot in a
sugar syrup and then coating them with coarse sugar. Look for
crystallized ginger in the spice section of your supermarket.
Zucchini Bars
2/3 cup packed brown sugar
1/4 cup butter or margarine — softened
1/2 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 small zucchini — shredded and drained (1 cup)
1/2 cup chopped nuts
Clove-Spiced Frosting — (recipe follows)
CLOVE-SPICED FROSTING
3/4 cup powdered sugar
1 tablespoon butter or margarine — softened
1/8 teaspoon ground cloves
3 teaspoons milk (3 to 4 teaspoons)
Heat oven to 350ş. Grease square pan, 8 × 8 × 2 or 9 × 9 × 2 inches. Mix
brown sugar, butter, vanilla and egg in large bowl. Stir in flour, baking
soda, cinnamon and cloves. Stir in zucchini and nuts.
Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted in
center comes out clean. Cool completely. Frost with Clove-Spiced Frosting.
Cut 6 rows by 4 rows.
CLOVE-SPICED FROSTING:
Mix all ingredients until smooth and spreadable.
Yield:
“24 Bars”
Per serving: 101 Calories (kcal); 4g Total Fat; (37% calories from fat); 1g Protein; 15g Carbohydrate; 8mg Cholesterol; 86mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Make It Your Way
Christmas Bars feature pretty green and red speckles. Add 1/2 cup
chopped dried cranberries to the recipe.
“I Don’t Have That”
No cloves in the spice rack? Replace with ground nutmeg in both
the bars and the frosting.
Yogurt Stack Cookies
1 cup sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1/2 cup plain yogurt
1 egg
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Yogurt Frosting — (recipe follows)
1/3 cup fruit preserves (any flavor)
YOGURT FROSTING
1 cup powdered sugar
2 tablespoons plain yogurt
1 tablespoon butter or margarine — softened
1/4 teaspoon vanilla
Beat sugar, butter and shortening in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in yogurt and egg. Stir in flour,
baking powder, baking soda and salt. Cover and refrigerate about 2 hours
or until firm.
Heat oven to 375ş. Roll half of dough at a time 1/8 inch thick on lightly
floured surface. Cut into 2-inch rounds. Place 2 inches apart on ungreased
cookie sheet. Bake 6 to 8 minutes or until light brown. Remove from cookie
sheet to wire rack. Cool completely.
Prepare Yogurt Frosting. Spread 1 cookie with 1/2 teaspoon frosting. Top
with second cookie; spread with 1/2 teaspoon preserves. Top with third
cookie. Repeat with remaining cookies, frosting and preserves. Store
tightly covered in refrigerator.
YOGURT FROSTING:
Mix all ingredients until smooth and spreadable.
Yield:
“20 Cookies”
Chill:
“2:00″
Per serving: 242 Calories (kcal); 11g Total Fat; (40% calories from fat); 3g Protein; 34g Carbohydrate; 10mg Cholesterol; 151mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates
NOTES : Cookie Tips
Remember not to place cut-out cookies on a warm cookie sheet;
they’ll spread too much and loose their shape before baking.
“I Don’t Have That”
When there’s no yogurt in the refrigerator, substitute sour cream
in both the cookies and in the frosting.
Witches’ Hats
32 foil-wrapped milk chocolate kisses — unwrapped
1 (11 1/2 ounce) package fudge-striped shortbread cookies (32
cookies)
1 (4 1/4 ounce) tube orange or red decorating icing
Attach chocolate kiss to chocolate bottom of each cookie with decorating
icing. Pipe decorating icing around base of each chocolate kiss to form a
ribbon and bow.
Yield:
“32 Cookies”
Chill:
“0:15″
Per serving: 78 Calories (kcal); 4g Total Fat; (45% calories from fat); 1g Protein; 10g Carbohydrate; 1mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : “I Don’t Have That”
Any 1 1/2 to 2 1/2-inch solid chocolate or chocolate-covered
cookies can be used instead of the shortbread cookies.
Witches’ Brooms
1/2 cup packed brown sugar
1/2 cup butter or margarine — softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/8 teaspoon salt
10 pretzel rods (about 8 1/2 inches long) — cut crosswise in half
2 teaspoons shortening
2/3 cup semisweet chocolate chips
1/3 cup butterscotch-flavored chips
Heat oven to 350ş. Beat brown sugar, butter, water and vanilla in medium
bowl with electric mixer on medium speed, or mix with spoon. Stir in flour
and salt. Shape dough into twenty 1 1/4-inch balls.
Place pretzel rod halves on ungreased cookie sheet. Press ball of dough
onto cut end of each pretzel rod. Press dough with fork to resemble
bristles of broom. Bake about 12 minutes or until set but not brown.
Remove from cookie sheet to wire rack. Cool completely.
Cover cookie sheet with waxed paper. Place brooms on waxed paper. Melt
shortening and chocolate chips in 1-quart saucepan over low heat, stirring
occasionally, until smooth; remove from heat. Spoon melted chocolate over
brooms, leaving about 1 inch at top of pretzel handle and bottom halves of
cookie bristles uncovered.
Place butterscotch chips in microwavable bowl. Microwave uncovered on
Medium-High (70%) 30 to 50 seconds, stirring after 30 seconds, until chips
can be stirred smooth. Drizzle over chocolate. Let stand until chocolate
is firm.
Description:
“Sweep up lots of Halloween fun when you serve these bewitchen’
treats. They’re great to serve for birthday and school parties.”
Yield:
“20 Cookies”
Bake:
“0:12″
Per serving: 158 Calories (kcal); 7g Total Fat; (43% calories from fat); 2g Protein; 19g Carbohydrate; trace Cholesterol; 137mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates
NOTES : Cookie Tip
Don’t try to rush when melting chocolate. Chocolate burns easily
when exposed to high heat. That’s why we recommended melting it
over low heat.
Whole Wheat-Honey Cookies
1/2 cup packed brown sugar
1/2 cup butter or margarine — softened
1/2 cup honey
1/2 teaspoon vanilla
1 egg
2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Heat oven to 375ş. Beat brown sugar, butter, honey, vanilla and egg in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in
remaining ingredients.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 9 to 11 minutes or until edges are light brown. Remove
from cookie sheet to wire rack.
Yield:
“24 Cookies”
Per serving: 109 Calories (kcal); 4g Total Fat; (32% calories from fat); 2g Protein; 18g Carbohydrate; 8mg Cholesterol; 120mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tip
Whole wheat flour contains the wheat germ, which is oily. The oil
can become rancid, so it’s best to store whole wheat flour in the
refrigerator or freezer. It’s a good idea to let the flour come to
room temperature before using it for baking.
Make It Your Way
If you love the taste of cinnamon-flavored graham crackers, try
our cookie version called Honey-Cinnamon Cookies. To make them,
stir in 1/2 teaspoon ground cinnamon with the flour. Mix 2
tablespoons granulated sugar and 1/2 teaspoon ground cinnamon;
sprinkle over cookies immediately after you take them out of the
oven.
Whole Wheat-Fruit Drops
3/4 cup packed brown sugar
1/2 cup plain yogurt
1/4 cup butter or margarine — softened
1 tablespoon grated orange peel
1/2 teaspoon vanilla
1 egg
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 (6 ounce) package diced dried fruits and raisins (about 1
1/4 cups)
Heat oven to 375ş. Beat brown sugar, yogurt, butter, orange peel, vanilla
and egg in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in flour, baking soda and baking powder. Stir in dried fruits.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 11 to 13 minutes or until light brown. Remove from
cookie sheet to wire rack.
Yield:
“30 Cookies”
Per serving: 77 Calories (kcal); 2g Total Fat; (21% calories from fat); 1g Protein; 14g Carbohydrate; 7mg Cholesterol; 50mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tip
An easy way to dice dried fruits is to spray your knife
periodically with cooking spray.
Make It Your Way
The nutty taste of whole wheat flour goes great with dates. To
make Whole Wheat-Date Cookies, decrease the brown sugar to 1/2 cup
and substitute an 8-ounce package of chopped dates for the diced
dried fruits and raisins.
Whole Wheat Rounds
1 cup butter or margarine — softened
1 cup powdered sugar
2 teaspoons vanilla
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 teaspoon salt
Powdered sugar
Heat oven to 375ş. Beat butter, 1 cup powdered sugar and vanilla in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
flours and salt.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 12 to 15 minutes or until almost no indentation remains
when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to
wire rack. Cool completely. Sprinkle lightly with additional powdered
sugar.
Description:
“The very, tender texture of this cookie comes from the powdered sugar
mixed in the dough, and it’s what makes them melt in your mouth when
you eat them.”
Yield:
“24 Cookies”
Per serving: 120 Calories (kcal); 8g Total Fat; (57% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 111mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
White Chocolate Chunk- Macadamia Cookies
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 (6 ounce) package white baking bars — cut into 1/4- to 1/2-inch chunks
1 (3 1/2 ounce) jar macadamia nuts — coarsely chopped
Heat oven to 350ş. Beat sugars, butter, shortening, vanilla and egg in
large bowl with electric mixer on medium speed until light and fluffy, or
mix with spoon. Stir in flour, baking soda and salt (dough will be stiff).
Stir in white baking bar chunks and nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1 to 2
minutes; remove from cookie sheet to wire rack.
Description:
“These gourmet cookie shop favorites are very rich and buttery tasting
with a crisp exterior and chewy centers.”
Yield:
“30 Cookies”
Per serving: 186 Calories (kcal); 11g Total Fat; (51% calories from fat); 2g Protein; 22g Carbohydrate; 15mg Cholesterol; 97mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates
NOTES : Make It Your Way
To make White Chocolate Rum-Chunk-Macadamia Cookies, substitute 1
1/2 teaspoons rum extract for the vanilla extract.
Walnut Biscotti
3/4 cup walnut halves — toasted
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Dash salt
3 egg whites
OR
1/2 cup fat-free, cholesterol-free egg product
Heat oven to 350ş. Spray nonstick cookie sheet with cooking spray. Place
walnuts in food processor or blender. Cover and process, using quick
on-and-off motions, until walnuts are consistency of coarse meal. Mix 1/2
cup of the ground walnuts and the remaining ingredients except egg whites
in large bowl. Stir in egg whites thoroughly until stiff dough forms.
Sprinkle remaining ground walnuts on cutting board or waxed paper. Divide
dough in half. Shape each half into rectangle, 7 × 3 inches, on walnuts.
Carefully transfer rectangles onto ungreased cookie sheet. Bake 15
minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on
cookie sheet.
Bake 10 to 15 minutes or until crisp and browned. Remove from cookie sheet
to wire rack. Store tightly covered.
Description:
“These low-fat cookies would be a welcome gift for health-conscious
family and friends. Tuck in a little bag of hazelnut coffee and a
pretty mug too.”
Yield:
“30 Cookies”
Per serving: 60 Calories (kcal); 2g Total Fat; (27% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 49mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Cookie Tips
When food-processor directions state to process using on-off
motions, it is to prevent the mixture from being overprocessed. In
the case of nuts, overprocessing them gives you a nut paste
instead of just ground nuts.
Vanilla Brownies
1 (10 ounce) package vanilla milk (white) chips (1 2/3 cups)
1/2 cup butter or margarine
1 1/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
1/2 cup chopped nuts
Creamy Vanilla Frosting — (recipe follows)
CREAMY VANILLA FROSTING
1 1/2 cups powdered sugar
3 tablespoons butter or margarine — softened
1/2 teaspoon vanilla
1 tablespoon milk (1 to 2 tablespoons)
Heat oven to 350ş. Grease and flour rectangular pan, 13 × 9 × 2 inches.
Heat vanilla milk chips and butter in heavy 2-quart saucepan over low
heat, stirring frequently, just until melted (mixture may appear curdled).
Remove from heat; cool. Stir in flour, sugar, vanilla, salt and eggs. Stir
in nuts.
Spread batter in pan. Bake 30 to 35 minutes or until toothpick inserted in
center comes out clean. Cool completely. Spread with Creamy Vanilla
Frosting. Cut into 8 rows by 4 rows.
CREAMY VANILLA FROSTING:
Mix all ingredients until smooth and spreadable.
Yield:
“32 Brownies”
Per serving: 158 Calories (kcal); 8g Total Fat; (45% calories from fat); 2g Protein; 20g Carbohydrate; 18mg Cholesterol; 68mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Vanilla Milk Chips
Vanilla milk chips and white baking chocolate bars can burn
easily, so it’s important to melt them over low heat while
stirring frequently. Don’t confuse vanilla milk chips or white
baking chocolate bars with white candy coating. White candy
coating is also called almond bark, compound white chocolate and
confectionery or summer coating. Candy coating contains oil versus
cocoa butter, more sugar and lacks the rich vanilla and dairy
flavor of the baking bars or chips.
Vanilla Sugar
Add even more to the flavor of these cookies by using vanilla
sugar. Make your own by placing a piece of vanilla bean in an
airtight container of granulated sugar for 3 to 4 days.
Tuxedo Cheesecake Bars
1 package Betty Crocker® SuperMoist white chocolate
swirl cake mix
1/2 cup butter or margarine — softened
2 (8 ounce) packages cream cheese — softened
1 tub Betty Crocker® Rich & Creamy white
chocolate ready-to-spread frosting
3 eggs
Heat oven to 325ş. Beat cake mix (dry) and butter in large bowl with
electric mixer on low speed until crumbly. Press in bottom of ungreased
rectangular pan, 13 × 9 × 2 inches.
Beat cream cheese and frosting in same bowl on medium speed until smooth.
Beat in eggs until blended; reserve 2 cups. Pour remaining mixture over
crust. Beat Dutched Cocoa Mix into reserved mixture. Drop by generous
tablespoonfuls randomly in 6 to 8 mounds onto mixture in pan. Cut through
mixture with knife in S-shape curves in one continuous motion without
cutting into crust. Turn pan 1/4 turn, and repeat cutting for swirled
design.
Bake 55 to 65 minutes or until set. Cool completely. Refrigerate uncovered
at least 2 hours. Cut into 6 rows by 6 rows. Store covered in
refrigerator.
Yield:
“36 Bars”
Chill:
“2:00″
Per serving: 185 Calories (kcal); 10g Total Fat; (50% calories from fat); 2g Protein; 21g Carbohydrate; 36mg Cholesterol; 195mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates
NOTES : Cookie Tips
To determine if a cheesecake is done, touch the center gently with
your finger to see if it’s still soft or if it has set (will leave
a slight indentation). Don’t be tempted to insert a knife in the
center because the hole could cause cheesecake to crack.
Cheesecakes that are refrigerated while still hot or warm should
not be covered. Why? If covered before they are completely cool,
moisture will condense and drip onto the top of the cheesecake,
making it quite wet. Cover only after cheesecakes are completely
cooled.
Triple Chocolate-Cherry Bars
1 package Betty Crocker® SuperMoist chocolate fudge
cake mix
1 (21 ounce) can cherry pie filling
2 eggs — beaten
1 cup miniature semisweet chocolate chips
1 tub Betty Crocker® Soft Whipped chocolate
ready-to-spread frosting
Heat oven to 350ş. Spray jelly roll pan, 15 1/2 × 10 1/2 × 1 inch, with
cooking spray. Mix cake mix (dry), pie filling, eggs and chocolate chips
in large bowl with spoon. Pour into pan.
Bake 20 to 30 minutes or until toothpick inserted in center comes out
clean. Cool completely. Frost with frosting. Cut into 8 rows by 6 rows.
Yield:
“48 Bars”
Per serving: 116 Calories (kcal); 4g Total Fat; (28% calories from fat); 1g Protein; 20g Carbohydrate; 8mg Cholesterol; 104mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates
NOTES : Make It Your Way
Make Triple Chocolate-Strawberry Bars by using strawberry pie
filling instead of the cherry.
Toffee Meringue Sticks
1 cup packed brown sugar
1/3 cup butter or margarine — softened
1 teaspoon vanilla
1 egg yolk
1/2 cup whipping (heavy) cream
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 egg whites
1/2 cup granulated sugar
1 (6 ounce) package almond brickle chips (1 cup)
Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in whipping cream. Stir in
flour and salt. Cover and refrigerate about 1 hour or until firm.
Heat oven to 375ş. Roll one fourth of dough at a time into strip, 12 × 3
inches, on lightly floured surface. Place 2 strips about 2 inches apart on
ungreased cookie sheet.
Beat egg whites in medium bowl on high speed until foamy. Beat in
granulated sugar, 1 tablespoon at a time, continue beating until stiff and
glossy. Fold in brickle chips. Spread one-fourth of the meringue over each
strip of dough. Bake 12 to 14 minutes or until edges are light brown. Cool
10 minutes. Cut each strip crosswise into 1-inch sticks. Remove from
cookie sheet to wire rack.
Yield:
“48 Cookies”
Chill:
“1:00″
Per serving: 87 Calories (kcal); 3g Total Fat; (34% calories from fat); 1g Protein; 14g Carbohydrate; 11mg Cholesterol; 52mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
Shape the dough strips easily this way: Roll one fourth of the
dough about 10 inches long, then roll and flatten it into a 12 ×
3-inch rectangle.
Make It Your Way
To make Hazelnut Meringue Sticks, substitute granulated sugar for
the brown sugar and 3/4 cup (2.5 ounces) ground hazelnuts for the
almond brickle pieces.
Toffee Bars
1 cup packed brown sugar
1 cup butter or margarine — softened
1 teaspoon vanilla
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
4 ounces milk chocolate — broken into pieces
1/2 cup chopped nuts
Heat oven to 350ş. Beat brown sugar, butter, vanilla and egg yolk in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in flour
and salt. Press in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 25
to 30 minutes or until very light brown (crust will be soft).
Immediately place milk chocolate pieces on baked crust. Let stand about 5
minutes or until softened; spread evenly. Sprinkle with nuts. Cool 30
minutes. Cut into 8 rows by 4 rows while warm.
Yield:
“32 Bars”
Per serving: 139 Calories (kcal); 8g Total Fat; (52% calories from fat); 2g Protein; 15g Carbohydrate; 7mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
To make smoother cuts, spray knife with cooking spray before
cutting bars.
Toffee, a brittle confection, is a flavor created by the blending
together of butter and brown sugar.
Toasted Oatmeal Cookies
2 1/2 cups quick-cooking or old-fashioned oats
1 cup chopped walnuts
1 1/2 cups packed brown sugar
1 cup butter or margarine — softened
1 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Heat oven to 350ş. Spread oats and walnuts in ungreased jelly roll pan, 15
1/2 × 10 1/2 × 1 inch. Bake 15 to 20 minutes, stirring occasionally, until
light brown; cool.
Beat brown sugar, butter, vanilla and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in oat mixture and
remaining ingredients.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool 1 to 2
minutes; remove from cookie sheet to wire rack.
Yield:
“42 Cookies”
Per serving: 117 Calories (kcal); 6g Total Fat; (48% calories from fat); 2g Protein; 14g Carbohydrate; 4mg Cholesterol; 98mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
Toasting the oatmeal gives it a nutty flavor and slightly crunchy
texture. Toasted oats are much lower in calories and fat than nuts
and can be used in place of nuts in recipes such as no-bake and
drop cookies.
Make It Your Way
Vanilla-Frosted Toasted Oatmeal Cookies would taste so good with a
hot cup of coffee or hot chocolate. Make and bake cookies as
directed. When completely cool, frost with Vanilla Frosting in
Frosted Banana Oaties recipe.
Tiramisu Cheesecake Bars
1 1/2 cups vanilla wafer cookie crumbs (about 40
wafers)
2 teaspoons instant espresso coffee (dry)
3 tablespoons butter or margarine — melted
2 (8 ounce) packages cream cheese — softened
1/2 cup sugar
2 eggs
1/2 cup whipping (heavy) cream
1/4 cup rum
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
2 tablespoons shortening
Heat oven to 350ş. Grease square pan, 9 × 9 × 2 inches. Mix cookie crumbs,
1 teaspoon coffee and the butter thoroughly with fork. Press evenly in
bottom of pan. Refrigerate while preparing cream cheese mixture.
Beat cream cheese in small bowl with electric mixer on medium speed until
smooth and fluffy. Beat in sugar, eggs, whipping cream, rum and vanilla.
Spread cream cheese mixture over crust. Bake 20 to 25 minutes or just
until center is set.
Melt chocolate chips, shortening and remaining 1 teaspoon coffee in
1-quart saucepan over low heat, stirring constantly, until smooth. Pour
over hot cheesecake, and spread evenly. Cool 30 minutes at room
temperature. Cover loosely and refrigerate about 1 hour or until firm. Cut
into 6 rows by 3 rows.
Yield:
“18 Squares”
Chill:
“1:00″
Per serving: 229 Calories (kcal); 17g Total Fat; (68% calories from fat); 3g Protein; 15g Carbohydrate; 61mg Cholesterol; 127mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates
NOTES : “I Don’t Have That”
1/4 teaspoon rum extract mixed with 1/4 cup water can be
substituted for the rum.
Make It Your Way
How easy would it be to turn these cheesecake squares into a
sophisticated, elegant little dessert? Line small dessert plates
with doilies, and place squares on the doilies. Squeeze a dollop
of canned whipped cream onto bars. Gently place a
chocolate-covered espresso bean on the dollop of whipped cream.
Sprinkle the whipped cream with a very light dusting of baking
cocoa.
Thumbprint Cookies
1/4 cup packed brown sugar
1/4 cup butter or margarine — softened
1/4 cup shortening
1/2 teaspoon vanilla
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon salt
1 egg white
1 cup finely chopped nuts
5 tablespoons (about) jam or jelly (any flavor)
Heat oven to 350ş. Beat brown sugar, butter, shortening, vanilla and egg
yolk in large bowl with electric mixer on medium speed, or mix with spoon
. Stir in flour and salt.
Shape dough into 1-inch balls. Beat egg white slightly with fork. Dip each
ball into egg white; roll in nuts. Place about 1 inch apart on ungreased
cookie sheet. Press thumb into center of each cookie to make indentation.
Bake about 10 minutes or until light brown. Quickly remake indentations
with end of wooden spoon if necessary. Remove cookies from cookie sheet to
wire rack. Fill thumbprints with about 1/2 measuring teaspoon jam.
Description:
“These cookies were often called “Thimble Cookies” in older cookbooks
because a thimble was used to make the indentation.”
Yield:
“30 Cookies”
Bake:
“0:10″
Per serving: 91 Calories (kcal); 6g Total Fat; (58% calories from fat); 1g Protein; 8g Carbohydrate; 7mg Cholesterol; 40mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
Besides jam, other ideas for fillings are gumdrops, frosting,
caramel fudge ice-cream topping or baking chips.
You’ll be done in a flash if you use a food processor to finely
chop nuts.
Three-Leaf Clovers
1 cup butter or margarine — softened
1/3 cup sugar
2 tablespoons honey
1 egg
2 1/3 cups all-purpose flour
1/2 teaspoon ground cloves
2 tablespoons sugar
1/4 teaspoon ground cloves
Heat oven to 350ş. Mix butter, 1/3 cup sugar, the honey and egg in large
bowl with spoon. Stir in flour and 1/2 teaspoon cloves.
Shape dough into 3/4-inch balls. For each cookie, arrange 3 balls of dough
together to form a triangle about 2 inches apart on ungreased cookie
sheet. Mix 2 tablespoons sugar and 1/4 teaspoon cloves. Press bottom of
glass into dough to grease, then dip into sugar-clove mixture; press on
triangles until 1/4 inch thick. Bake 10 to 12 minutes or until edges are
light brown. Remove from cookie sheet to wire rack.
Description:
“Just mixing these cookies is a pleasure! The delicious aroma of
cloves is perfect on an autumn afternoon.”
Yield:
“24 Cookies”
Per serving: 135 Calories (kcal); 8g Total Fat; (52% calories from fat); 2g Protein; 15g Carbohydrate; 8mg Cholesterol; 92mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
Serving Ideas : Serve cookies with a cup of tea.
NOTES : Cloves
Cloves are the aromatic dried unopened buds of the clove tree. The
flavor is powerful and spicy.
The Ultimate Valentine’s Day Cookie
1 cup powdered sugar
1 cup butter or margarine — softened
1 tablespoon white vinegar
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
3/4 teaspoon baking soda
1/4 teaspoon salt
6 drops red food color
Heat oven to 400ş. Beat powdered sugar, butter and vinegar in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients except food color. Divide dough in half. Mix food color into
one half. (If dough is too dry, stir in milk, 1 teaspoon at a time.)
Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut
into heart shapes with various sizes of cookie cutters. Place smaller
hearts on larger hearts of different color dough if desired. Place about 2
inches apart on ungreased cookie sheet.
Bake 5 to 7 minutes or until set but not brown. Cool 1 to 2 minutes;
carefully remove from cookie sheet to wire rack. Cool completely. Decorate
with white and pink Decorator’s Frosting (see recipe) if desired.
Description:
“Valentine’s Day, named after Saint Valentine, is observed on February
14 with the exchange of cards and other tokens of affection.”
Yield:
“48 Cookies”
Per serving: 65 Calories (kcal); 4g Total Fat; (52% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 75mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Cookie Tip
If using plastic cookie cutters, dip in vegetable oil to get a
sharper, more defined edge on cookies.
The Ultimate Spritz
1 cup butter or margarine — softened
1/2 cup sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 egg
1/4 teaspoon almond extract
OR
1/4 teaspoon vanilla
Currants raisins candies colored sugar,
finely chopped nuts, candied fruit or
fruit peel, if desired
Heat oven to 400ş. Beat butter and sugar in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in remaining ingredients.
Place dough in cookie press. Form desired shapes on ungreased cookie
sheet. Decorate with currants.
Bake 5 to 8 minutes or until set but not brown. Immediately remove from
cookie sheet to wire rack. To decorate cookies after baking, use a drop of
corn syrup to attach decorations to cookies.
Description:
“The name for these cookies comes from the German word spritzen,
meaning “to squirt” because the soft dough is squirted or pushed
through a cookie press to make fancy designs.”
Yield:
“78 Cookies”
Per serving: 40 Calories (kcal); 2g Total Fat; (54% calories from fat); trace Protein; 4g Carbohydrate; 2mg Cholesterol; 35mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Wonderful, warm memories and family traditions are often centered
around the holidays. We often go the extra mile and do something
just a little more special. For many of us, that means making
spritz cookies. This tender, little butter cookie has passed the
test of time.
Cookie Tip
These cookies are delicate and crisp with a rich, buttery flavor
that is perfect for any occasion.
Make It Your Way
Chocolate Spritz are easily made by stirring 2 ounces unsweetened
chocolate, melted and cooled, into the margarine-sugar mixture.
To make Spice Spritz, stir in 1 teaspoon ground cinnamon, 1/2
teaspoon ground nutmeg and 1/4 teaspoon ground allspice with the
flour.
The Ultimate Refrigerator Cookies
1 cup packed brown sugar
1 cup butter or margarine — softened
1 teaspoon vanilla
1 egg
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped nuts
Beat brown sugar, butter, vanilla and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour, cinnamon, baking
soda and salt. Stir in nuts. Shape dough into rectangle, 10 × 3 inches.
Wrap and refrigerate about 2 hours or until firm.
Heat oven to 375ş. Cut rectangle into 1/8-inch slices. Place 2 inches
apart on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown.
Cool slightly; remove from cookie sheet to wire rack.
Yield:
“72 Cookies”
Chill:
“2:00″
Per serving: 58 Calories (kcal); 3g Total Fat; (46% calories from fat); 1g Protein; 7g Carbohydrate; 3mg Cholesterol; 55mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Cookie Tips
If you like thin, crisp cookies, the refrigerator technique is for
you. The thinner you slice the dough, the crisper the cookies will
be. Watch the cookies carefully while they are in the oven to
prevent overbaking.
To intensify the nut flavor in these cookies, toast the nuts
before adding to the dough. To toast nuts, bake uncovered in
ungreased shallow pan in 350ş oven about 10 minutes, stirring
occasionally, until golden brown.
The Ultimate Oatmeal Cookie
1 1/4 cups packed brown sugar
1 cup butter or margarine — softened
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs
3 cups quick-cooking or old-fashioned oats
1 1/3 cups all-purpose flour
1 cup raisins, if desired
Heat oven to 350ş. Beat all ingredients except oats, flour and raisins in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in
oats, flour and raisins.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 9 to 11 minutes or until light brown. Immediately
remove from cookie sheet to wire rack.
Description:
“It’s not always the fancy recipes that people ask for the most
because oatmeal cookies continue to be an all-time favorite.”
Yield:
“36 Cookies”
Per serving: 133 Calories (kcal); 6g Total Fat; (38% calories from fat); 2g Protein; 19g Carbohydrate; 10mg Cholesterol; 131mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
Oats can be measured either by pouring them into a measuring cup
or by dipping the measuring cup into the oats container.
Make It Your Way
Kids love Oatmeal-Chocolate Chip Cookies. To make them, just omit
the cinnamon and stir in a 12-ounce package of semisweet or milk
chocolate chips with the oats and flour.
The Ultimate Date Bars
Date Filling — (recipe follows)
1 cup butter or margarine — softened
1 cup packed brown sugar
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking or old-fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt
DATE FILLING
2 (8 ounce) packages pitted dates — chopped
1/4 cup sugar
1 1/2 cups water
Prepare Date Filling; cool.
Heat oven to 400ş. Mix butter and brown sugar in large bowl with spoon.
Stir in remaining ingredients. Press half of the oat mixture in ungreased
rectangular pan, 13 × 9 × 2 inches. Spread with filling. Top with
remaining oat mixture; press gently into filling.
Bake 25 to 30 minutes or until light brown. Cool 30 minutes. Cut into 8
rows by 4 rows while warm.
DATE FILLING:
Mix all ingredients in 2-quart saucepan. Cook over low heat 10 minutes,
stirring constantly, until thickened.
Yield:
“32 Bars”
Per serving: 157 Calories (kcal); 6g Total Fat; (33% calories from fat); 2g Protein; 25g Carbohydrate; 0mg Cholesterol; 123mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
In a hurry? Use the chopped dates, which are lightly coated with
sugar to prevent sticking. If you choose to chop your own whole
dates, try one of these methods to help prevent sticking: Spray
your knife with cooking spray several times during chopping, run
your knife under cold water several times during chopping or
cut-up dates using kitchen shears sprayed with cooking spray.
Make It Your Way
Add some tang with the tart flavor of dried apricots. For
Date-Apricot Bars, skip the Date Filling. In its place mix an
8-ounce box of chopped dates, 1 1/2 cups chopped dried apricots (8
ounces), 1/2 cup sugar and 1 1/2 cups water in saucepan. Cook over
medium-low heat about 10 minutes, stirring constantly, until
thickened. Cool and continue as directed.
The Ultimate Chocolate Chip Cookie
1 1/2 cups butter or margarine — softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups coarsely chopped nuts, if desired
1 (24 ounce) package semisweet chocolate chips (4 cups)
Heat oven to 375ş. Beat butter, sugars, vanilla and eggs in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour,
baking soda and salt (dough will be stiff). Stir in nuts and chocolate
chips.
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2
inches apart onto ungreased cookie sheet. Flatten slightly with fork. Bake
13 to 15 minutes or until light brown (centers will be soft). Cool 1 to 2
minutes; remove from cookie sheet to wire rack.
Yield:
“42 Cookies”
Per serving: 231 Calories (kcal); 12g Total Fat; (43% calories from fat); 2g Protein; 32g Carbohydrate; 9mg Cholesterol; 169mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates
NOTES : Cookie Tip
Making these cookies will go a lot faster if you use a #16
cookie/ice-cream scoop. Level off the cookie dough in the scoop on
the edge of the bowl.
Make It Your Way
Go all out! To get rave reviews, make Four Chip Cookies using 1
cup each semisweet chocolate chips, milk chocolate chips, vanilla
milk (white) chips and butterscotch chips in place of 4 cups
semisweet chocolate chips. The other thing you could do to make
these extra special would be to toast the nuts before adding them
to the dough.
The Ultimate Brownie
5 ounces unsweetened baking chocolate
2/3 cup butter or margarine
1 3/4 cups sugar
2 teaspoons vanilla
3 eggs
1 cup all-purpose flour
1 cup chopped nuts
Heat oven to 350ş. Grease square pan, 9 × 9 × 2 inches. Melt chocolate and
butter over low heat, stirring frequently; remove from heat. Cool
slightly.
Beat sugar, vanilla and eggs in large bowl with electric mixer on high
speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour
just until blended. Stir in nuts.
Spread batter in pan. Bake 40 to 45 minutes or just until brownies begin
to pull away from sides of pan. Cool completely. Cut into 6 rows by 4
rows.
Description:
“Chocolate, chocolate, chocolate! It often wins hands down as a top
choice, and this moist, fudgy brownie fills the bill.”
Yield:
“24 Brownies”
Per serving: 197 Calories (kcal); 12g Total Fat; (52% calories from fat); 3g Protein; 22g Carbohydrate; 23mg Cholesterol; 68mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates
NOTES : Cookie Tips
Be sure not to overbake brownies because the edges will get hard
and dry.
Make It Your Way
To make Triple Chocolate Brownies, stir in a 6-ounce bag of
semisweet chocolate chips with the nuts and then spread with
Chocolate Frosting (see Chocolate Drop Cookies recipe).
Swedish Half-Moon Cookies
1 3/4 cups all-purpose flour
1/2 cup potato flour
OR
1/2 cup cornstarch
1/2 cup powdered sugar
1 cup butter or margarine — well chilled and cut into cubes
1/8 teaspoon almond extract
1 egg
1/2 cup cherry preserves
1 egg white — beaten
1/4 cup white coarse sugar crystals (decorating
sugar)
1/4 cup finely chopped blanched almonds
Mix flours and powdered sugar in large bowl. Cut in butter, using pastry
blender or crisscrossing 2 knives, until mixture resembles fine crumbs.
Stir in almond extract and egg until dough leaves side of bowl. Cover and
refrigerate 1 hour.
Heat oven to 350ş. Cover cookie sheet with baking parchment paper.
Roll one-fourth of dough at a time between pieces of waxed paper until 1/8
inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut
with fluted 3-inch round biscuit cutter. Spoon 1/2 teaspoon cherry
preserves onto half of each cookie. Fold dough over preserves to form
half-moon shape. Pinch edges to seal. Place on cookie sheet.
Brush dough with egg white. Sprinkle with sugar crystals and almonds. Bake
10 to 12 minutes or until edges are light brown. Remove from cookie sheet
to wire rack.
Yield:
“36 Cookies”
Chill:
“1:00″
Per serving: 107 Calories (kcal); 6g Total Fat; (47% calories from fat); 1g Protein; 13g Carbohydrate; 5mg Cholesterol; 65mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Potato Flour
This tender cookie is made with potato flour (sometimes called
“potato starch”). It is often found in stores near the cornstarch,
in a section with gluten-free products and in health food stores.
“I Don’t Have That”
Replace cherry preserves with peach preserves. The peach flavor
blends well with the flavor of almonds.
Sunshine Cookies
1 cup sugar
1/2 cup butter or margarine — softened
1/4 cup shortening
1/2 teaspoon almond extract
2 egg yolks
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Heat oven to 400ş. Beat sugar, butter, shortening, almond extract and egg
yolks in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in remaining ingredients.
Roll half of dough at a time 1/8 inch thick on lightly floured surface.
Cut into desired shapes with 3-inch cutter. Place about 1 inch apart on
ungreased cookie sheet. Bake 6 to 8 minutes or until very light brown.
Immediately remove from cookie sheet to wire rack.
Yield:
“48 Cookies”
Per serving: 68 Calories (kcal); 3g Total Fat; (43% calories from fat); 1g Protein; 9g Carbohydrate; 9mg Cholesterol; 44mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
Serving Ideas : These bright yellow cookies have a crunchy texture from the cornmeal and are delicious served with fresh fruit.
NOTES : Cookie Tip
Did you know that the Dutch get credit for giving us the word
cookie? It comes from the Dutch word koekje and means “little
cake.”