Cookies!

If you've checked in here with any regularity, you know I usually don't post here over the weekend. That said, since my internet was down for just over a week, and Christmas is exactly a week away - yes, next Sunday! - I figured I'd get some cookie recipes in here for those who'd like to do some baking before the big day. Enjoy!

SNOWY VANILLA PECAN CRESCENTS

This begins, “The generosity and sweetness of pueblo foods at Christmastime is embodied in this recipe.”

Servings: 36 Cookies

Source: Enduring Harvests: A Treasury of Native American Foods For Every Season

Find this recipe at: http://diabeticgourmet.com/recipes/html/1278.shtml

Ingredients

1 cup powdered sugar, divided

2 sticks fat-reduced margarine, suitable for baking (must have 60-70% fat), such as Imperial or Fleischmann's

1/4 tsp salt (optional)

2 tsp vanilla extract

1-1/2 cups all-purpose flour

1-1/4 cups rolled oats

1/2 cup pecans, finely chopped

Directions

Preheat oven to 325F. In a large bowl, cream half of the sugar into the margarine, then add th salt and vanilla extract, blending well. Next add the flour, oats, and nuts, and blend thoroughly.

Place dough by the Tablespoonful on ungreased cookie sheet. Shape into crescents. Bake for 15 minutes or until bottoms are light honey-golden. Remove to wire rack and sift remaining powdered sugar generously over warm crescents.

Nutritional Information Per Serving: Calories: 75; Fat: 4 g; Sodium: 50 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: 1 Bread; 1 Fat

CHOCOLATE MINT SNOWBALL COOKIES

This recipe begins, “These chocolate mint snowball cookies are a decadent little treat that you can enjoy any time of the year.” Makes 10 servings; Serving size: 2 cookies.

To view this online, click here.

Ingredients

3/4 cup whole-wheat flour

3/4 cup unbleached white flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup mint-flavored, semisweet chocolate morsels (like Nestle Toll House)*

3 tablespoons fat-free sour cream

3 tablespoons canola oil

1/3 cup granulated sugar

1/3 cup Splenda

1 teaspoon vanilla extract

1 large egg (use a brand higher in omega-3s, if available)

2 tablespoons egg substitute or 1 egg white, beaten slightly

Powdered sugar

Directions

Combine flours, baking powder, salt; set aside. Melt chocolate chips over low heat in microwave or in a small nonstick saucepan.

In large mixing bowl, beat sour cream and canola oil with sugar and Splenda. Add chocolate mixture and vanilla and beat to blend. Add egg and egg substitute and beat until smooth. Add flour mixture and beat only until blended.

Split dough into fourths and wrap each fourth in plastic wrap. Freeze until firm (about 20 minutes.)

Preheat oven to 350 degrees. Shape each portion of dough into about 10 (1-inch) balls, and place on cookie sheets that have been coated with canola cooking spray. Bake for 10 minutes, watching carefully. Once the cookies are cool, dust the tops with powdered sugar, if desired.

Nutritional Facts: Servings: 10; Serving size: 2 cookies; Calories 100 (36% from fat); Protein 2 g; Carbohydrate 15 g; Fat 4 g; Cholesterol 10 mg; Fiber 1.2 g; Sodium 60 mg

ITALIAN LEMON COOKIES

This recipe begins, “These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.”

Yield: 27 Servings

Serving Size: 2 cookies

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1159

View recipe with photo: http://diabeticgourmet.com/recipes/html/1159.shtml

Ingredients

1/2 cup light butter

2 tablespoons vegetable oil

3/4 cup Splenda No Calorie Sweetener, Granulated

1 tablespoon vanilla extract

1/4 cup egg substitute

3 tablespoons lemon juice

1 tablespoon grated lemon zest

1 1/2 cups all-purpose flour

1/4 cup cornmeal

1 teaspoon baking powder

1/8 teaspoon nutmeg

Directions

Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.

Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened.

Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.

Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.

Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.

Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.

Nutritional Information Per Serving: Calories: 160; Calories from Fat: 60; Protein: 2 g; Fat: 7 g; Sodium: 55 mg; Cholesterol: 30 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 7 g; Carbohydrates: 19 g

CHOCOLATE SHORTBREAD COOKIES

The recipe begins, “A cookie that is quite simply – heavenly!”

Yield: 24 servings

Serving size: 1 cookie

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1156

View recipe with photo: http://diabeticgourmet.com/recipes/html/1156.shtml

Ingredients

1 cup unsalted butter

1/2 cup Splenda No Calorie Sweetener, Granulated

1/4 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

6 tablespoons Dutch cocoa powder

1 3/4 cups flour

2 tablespoons flour

Directions

Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.

Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.

Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.

Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.

Nutritional Information Per Serving: Calories: 120; Calories from Fat: 5; Protein: 1 g; Fat: 8 g; Sodium: 25 mg; Cholesterol: 20 mg; Saturated Fat: 5 g; Dietary Fiber: 1 g; Sugars: 2 g; Carbohydrates: 10 g

MERRY GINGERBREAD COOKIES

Yield: 54 servings

Serving size: 1 cookie

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1044.shtml

Ingredients

6 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

4 teaspoons ground ginger

4 teaspoons cinnamon

1-1/2 teaspoons ground cloves

1 cup unsalted butter, softened

1 cup SPLENDA No Calorie Sweetener, Granulated

1 teaspoon salt

2 eggs

1 cup molasses

3 tablespoons water

Directions

Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.

Cream butter, SPLENDA Granulated Sweetener and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.

Preheat oven to 350 degrees F. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.

Nutritional Information Per Serving: Calories: 100; Calories from Fat: 35; Protein: 2 g; Fat: 4 g; Sodium: 75 mg; Cholesterol: 15 mg; Saturated Fat: 2 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 16 g

CHERRY COCONUT MACAROONS

Servings: 35 (Serving = 1 piece)

Source: The Diabetic Dessert Cookbook

Author: Coleen Howard

Find this recipe at: http://diabeticgourmet.com/recipes/html/215.shtml

Ingredients

2 large egg whites

1/4 teaspoon cream of tartar

1/3 cup sugar substitute

1 teaspoon almond extract

2-1/4 cups grated coconut

Directions

Preheat oven to 375 degrees F. Place the egg whites and cream of tartar in a large bowl. Beat until stiff peaks form. Continue beating, adding the sugar substitute. Fold in the almond extract. Then fold in the grated coconut. Mixture will be stiff.

Drop by teaspoonfuls onto a nonstick cookie sheet. Bake 20 minutes.

Remove macaroons to a wire rack to cool. Cookies will be 1" in diameter.

Nutritional Information Per Serving: Calories: 34.1; Protein: .546 g; Fat: 3.23 g; Sodium: 5 mg; Cholesterol: 0 mg; Carbohydrates: 1.26 g; Exchanges: 1/2 Fat

COOKIES! - Friday Recipes

Holidays are always a big gift-giving time. Most of us have that certain someone who is impossible to buy for. But what's more appreciated than something homemade - especially cookies? Even those who are easy to shop for will love these. And since they're from Diabetic Gourmet, you know that the diabetics in your life can eat them, too. Enjoy!

APPLE OATMEAL RAISIN COOKIES

Yield: 4 dozen cookies

Serving size: 1 cookie

Recipe with photo: http://diabeticgourmet.com/recipes/html/1254.shtml

Ingredients

1-1/4 cups Equal Spoonful or Granulated *

1 cup unsweetened applesauce **

1/2 cup firmly packed brown sugar

6 tablespoons stick butter, softened

1 egg

1/3 cup 2% milk

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1-1/2 cups quick or old-fashioned oats, uncooked

1 cup raisins

* May substitute 30 packets Equal sweetener

** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.

Directions

Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt.

Gradually mix in oats and raisins until well combined.

Drop by tablespoonfuls onto sprayed baking sheets.

Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat

MOLASSES COOKIES

This recipe begins, “This whole grain cookie, with the rich flavor of dark molasses, goes great with a glass of cold milk.”

Yield: 23 servings

Serving size: 3 cookies

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1040.shtml

Ingredients

2 cups whole wheat pastry flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1 pinch Pinch of salt

1/2 cup trans-free margarine

1/4 cup SPLENDA Brown Sugar Blend

1/4 cup dark molasses

1 egg white

Directions

Preheat oven to 350 degrees F. Lightly coat several cookie sheets with non-stick cooking spray. On a sheet of waxed paper, combine flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside.

In the bowl of an electric mixer, beat margarine until smooth. Add SPLENDA Brown Sugar Blend, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. Dough will be soft but not sticky.

Using your palms, roll dough into 3/4-inch balls (1 level teaspoon). Place, separated, on prepared pans. Use the back of a fork to press down on tops of cookies in an X, making a crosshatch pattern.

Bake for 8 minutes, or until edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.

Nutritional Information Per Serving: Calories: 70; Calories from Fat: 25; Protein: 1 g; Fat: 3 g; Sodium: 130 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 11 g

PEANUT BUTTER COOKIE BITES

Yield: 24 cookies

View recipe: http://diabeticgourmet.com/recipes/html/1046.shtml

Ingredients

1/4 cup margarine, softened

1 cup creamy style peanut butter

1/4 cup egg substitute

2 tablespoons honey

1/2 teaspoon vanilla

1 cup Splenda No Calorie Sweetener, Granulated

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Preheat oven to 350 degrees F.

Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.

Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes.

Add Splenda Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.

Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1-1/2 minutes. Mixture may be crumbly.

Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Nutritional Information Per Serving: Calories: 120; Calories from Fat: 70; Protein: 4 g; Fat: 8 g; Sodium: 150 mg; Cholesterol: 0 mg; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 10 g

GINGER SNAPS

This recipe begins, “Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.”

Yield: 36 servings

Serving Size: 2 cookies

View recipe: http://diabeticgourmet.com/recipes/html/1154.shtml

Ingredients

2/3 cup Splenda No Calorie Sweetener, Granulated

3/4 cup sugar

2/3 cup unsalted butter

1/3 cup molasses*

2 tablespoons canola oil

1/4 cup egg substitute

3 1/4 cups all-purpose flour

2 teaspoons baking soda

8 teaspoons ground ginger

1/2 teaspoon ground cloves

2 teaspoons cinnamon

*Use Robust Molasses for a more robust molasses flavor.

**Cookie Dough can also be rolled out and cut into circles or shapes.

Directions

Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.

Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.

Preheat oven to 350 degrees F. Lightly oil cookie sheets.

Slice cookies approx. 1/4 inch thick.

** Place on prepared sheets.

Bake 10-12 minutes or until bottoms are lightly browned.

Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 4.5 g; Sodium: 75 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 16 g

MERRY GINGERBREAD COOKIES

Yield: 54 servings

Serving size: 1 cookie

View recipe: http://diabeticgourmet.com/recipes/html/1153.shtml

Ingredients

6 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

4 teaspoons ground ginger

4 teaspoons cinnamon

1-1/2 teaspoons ground cloves

1 cup unsalted butter, softened

1 cup Splenda No Calorie Sweetener, Granulated

1 teaspoon salt

2 eggs

1 cup molasses

3 tablespoons water

Directions

Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.

Cream butter, Splenda Granulated Sweetener and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.

Preheat oven to 350 degrees F. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.

Nutritional Information Per Serving: Calories: 100; Calories from Fat: 35; Protein: 2 g ; Fat: 4 g; Sodium: 75 mg; Cholesterol: 15 mg; Saturated Fat: 2 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 16 g

CHOCOLATE SHORTBREAD COOKIES

A cookie that is quite simply - heavenly!

Yield: 24 servings

Serving size: 1 cookie

View recipe & photo: http://diabeticgourmet.com/recipes/html/1156.shtml

Ingredients

1 cup unsalted butter

1/2 cup Splenda No Calorie Sweetener, Granulated

1/4 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

6 tablespoons Dutch cocoa powder

1 3/4 cups flour

2 tablespoons flour

Directions

Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.

Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.

Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.

Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.

Nutritional Information Per Serving: Calories: 120; Calories from Fat: 5; Protein: 1 g; Fat: 8 g; Sodium: 25 mg; Cholesterol: 20 mg; Saturated Fat: 5 g; Dietary Fiber: 1 g; Sugars: 2 g ; Carbohydrates: 10 g