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Guest mrszotz

Christmas Cookie Recipes

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I hope it's okay to do this, but here are the recipes as of Dec 12, 2006:

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Calling-all-Moms Christmas Cookie Recipe Swap 2005

 

 

 

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WHITE HOUSE CHRISTMAS LINZER COOKIES (JENNY BERRY)

 

Recipe By: CoyAndCade

 

Servings: 48

 

Points per serving: 4.2

 

 

 

1 1/2 cups butter -- softened

 

1 cup sugar

 

1 egg

 

1 egg yolk

 

1 teaspoon grated lemon rind

 

1/2 teaspoon vanilla

 

3 1/3 cups ground almonds -- or hazelnuts. Finely ground.

 

3 1/3 cups cake flour -- stir with whisk to fluff up

 

1 teaspoon baking powder

 

1 1/4 teaspoons ground cinnamon

 

12 ounces raspberry preserves

 

1/2 cup confectioner's sugar

 

 

 

• Beat butter and sugar in large bowl with elec. mixer until light and fluffy; beat in egg, egg yolk, lemon rind and vanilla. Stir in nuts.

 

• Stir in flour, baking powder and cinnamon, blending well to make a stiff dough, wrap, chill several hour or overnight.

 

• Cut dough in half.(refrigerate other half) Roll out dough between sheets of wax paper. With a 2 inch cookie cutter, cut out as many circles from the dough as you can. Carefully remove circles from bottom sheet of wax paper; place cookies on ungreased cookie sheets. Refrigerate scraps of dough for second rolling.

 

• Repeat with other half of the dough, cutting out an equal number of 2 inch circles as from the first batch. Place on ungreased cookie sheets. With a 3/4 inch cookie cutter, cut out center of each of the second batch of cookies. Use any scraps of dough for second rolling. Roll scraps of dough out for rolling, cut out equal number of solid circles and circles with open centers.

 

• Bake in a moderate oven (350 degrees) for 12 minutes, or until edges of cookies are golden. Remove cookie sheets from oven, let stand 1 minute. Remove cookies with wide spatula to wire racks. COOL

 

• Heat raspberry preserves in a small saucepan. Spread each of the solid cookies completely with a thin layer of hot preserve. Top each with cup-out cookie; press gently together to make a “sandwich”. Place on wire rack. Sprinkle tops of cookies with powdered sugar. Spoon dab of preserves in opening of each cookie; let preserves set slightly.

 

 

 

Per Serving: 172 Calories; 11g Fat; 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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WHITE CHOCOLATE CRANBERRY COOKIES

 

Recipe By: Mel/Jack

 

Servings: 48

 

Points per serving: 3.2

 

 

 

1/2 cup granulated sugar

 

1 cup butter -- softened

 

1 cup brown sugar, packed

 

1 teaspoon vanilla

 

2 eggs -- beaten

 

2 1/4 cups all-purpose flour

 

1 teaspoon baking soda

 

1/2 teaspoon salt

 

12 ounces white chocolate chips

 

2 cups dried cranberries

 

 

 

Preheat oven to 375. Blend together butter, sugars, and vanilla until creamy. Mix in 2 beaten eggs. Gradually add flour, baking soda, and salt. Mix well. Stir in white chocolate ships and cranberries. Drop by rounded teaspoon 2” apart on to ungreased cookie sheet. Bake 9-11 minutes or until golden brown.

 

 

 

Makes about 4-5 dozen

 

 

 

Per Serving: 136 Calories; 6g Fat; 1g Protein; 20g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 100mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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PEANUT BUTTER BALLS

 

Recipe By: Braatz

 

Servings: 30

 

Points per serving: 2

 

 

 

1/2 cup reduced-fat peanut butter

 

3 tablespoons butter

 

1 cup sifted powdered sugar

 

8 ounces semisweet chocolate chips

 

 

 

Stir together peanut butter and butter. Gradually add sifted powdered sugar stirring until combined. Shape into 1-inch balls, place on waxed paper. Let stand until dry. Melt chocolate pieces. Dip balls into melted chocolate. Place on waxed paper, let stand until dry. Makes about 30 pieces (2 points each).

 

 

 

Per Serving: 85 Calories; 5g Fat; 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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SCOTCHEROOS

 

Recipe By: SuzanneH7

 

Servings: 24

 

Points per serving: 5

 

 

 

1 cup sugar

 

6 cups Rice Krispies®

 

1 cup light Karo syrup

 

6 ounces semisweet chocolate chips

 

1 cup peanut butter

 

6 ounces butterscotch chips

 

 

 

Combine sugar and Karo in pan. Cook over medium heat until bubbling. Remove from heat and add peanut butter. Stir. Pour over 6 cups rice krispies, in large bowl, and stir till coated. Press in 9"x13" buttered pan. Melt chocolate and butterscotch chips in double boiler and spread over rice krispies.

 

 

 

I use wax paper to press the krispies into the pan so they don't stick all over my fingers. I used the microwave to melt the chips (follow the package directions). Also if someone has a peanut allergy just use marshmallow in place of peanut butter.

 

 

 

Description:

 

"These are awesome. My MIL from Canton Ohio gave me the recipe."

 

 

 

Per Serving: 221 Calories; 8g Fat; 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 141mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 2 Other Carbohydrates.

 

 

 

 

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GRANDMA MANSFIELD'S SUGAR COOKIES

 

Recipe By: CMADSENWW

 

Servings: 60

 

Points per serving: 2.6

 

 

 

5 cup flour

 

1/4 teaspoon salt

 

2 teaspoons vanilla

 

1 dash nutmeg

 

1 teaspoon baking powder

 

2 cups granulated sugar

 

3 eggs

 

1 1/2 cups butter

 

 

 

Sift flour, baking powder & salt

 

 

 

Cream butter & sugar until fluffy

 

 

 

Beat in eggs, one at a time.

 

Stir in flavoring.

 

Mix in flour mixture 1/3 at a time, blending well to make a stiff dough.

 

 

 

Chill 1 hour until firm.

 

 

 

Roll into balls, flatten slightly.

 

sprinkle with sugar.

 

Bake 8 mins 400 degrees.

 

 

 

Description:

 

"These are my Grandma's sugar cookie recipe... She got them from HER

 

mother who was born around 1890."

 

 

 

Per Serving: 108 Calories; 5g Fat; 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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CHINESE NOODLE COOKIES

 

Recipe By: MaryZotz

 

Servings: 24

 

Points per serving: 3

 

 

 

6 ounces Butterscotch Chips

 

6 ounces Semisweet chocolate chips

 

 

 

Melt in double boiler then add

 

 

 

1 cup Peanuts -- skinless

 

2 cups Chinese noodles -- Dry, in the can

 

 

 

Mix well and drop on cookie sheet. When firm they can be moved to cookie platter or cookie jar. These freeze well.

 

 

 

 

 

Per Serving: 137 Calories; 5g Fat; 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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RUSSIAN TEA CAKES

 

Recipe By: MaryZotz

 

Servings: 60

 

Points per serving: 2.8

 

 

 

1 pound Butter

 

1 cup Powdered Sugar

 

4 cups Flour

 

1 cup Chopped Walnuts -- finely chopped

 

1 teaspoon Vanilla

 

1/2 teaspoon Almond Extract

 

1 cup Powdered Sugar

 

 

 

Mix well and chill for at least an hour. Shape into balls or crescent moons and bake at 350 for 8-10 minutes. Cool slightly and roll in extra cup of powdered sugar.

 

 

 

Per Serving: 113 Calories; 7g Fat; 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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ANGEL COOKIES

 

Recipe By: MaryZotz

 

Serving Size : 48

 

Points per serving: 2

 

 

 

1 cup Butter

 

1/2 cup Brown Sugar, packed

 

1/2 cup Sugar

 

1 Egg

 

2 cups Flour

 

1/2 teaspoon Cream of Tartar

 

1 teaspoon Baking Soda

 

1 teaspoon Vanilla

 

1/2 cup Chopped Walnuts -- or Pecans or Almonds

 

Water

 

1/3 cup Sugar

 

 

 

Mix and chill for at least an hour. Roll into balls dip in water then in sugar. Bake at 350 for 10 minutes.

 

 

 

Per Serving: 84 Calories; 5g Fat; 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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HOLIDAY ALMOND COOKIES

 

Recipe by: MaryZotz (Cooking Light Cookie Countdown)

 

Servings: 48

 

Points per serving: 1

 

 

 

2 cups all-purpose flour

 

1/2 teaspoon baking soda

 

1/8 teaspoon salt

 

1/3 cup sugar

 

1/3 cup honey

 

1/4 cup butter or stick margarine, softened

 

2 tablespoons vegetable oil

 

1-1/2 teaspoons vanilla extract

 

1 teaspoon almond extract

 

1 large egg white

 

Cooking spray

 

1/4 cup sliced almonds, chopped

 

 

 

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl. Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended. Add extracts and egg white to sugar mixture. Beat until well-blended. Stir in flour mixture (dough will be sticky).

 

2. Coat hands lightly with cooking spray; divide dough into 2 equal portions. Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm.

 

3. Preheat oven to 375 degrees.

 

4. Cut each log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets coated with cooking spray. Press almonds into cookies. Bake at 375 degrees for 9 minutes. Cool 2 minutes or until firm. Remove cookies from pans; cool on wire racks. Yield: 4 dozen (serving size: 1 cookie).

 

 

 

CALORIES 49 (35% from fat); FAT 1.9g (sat 0.7g, mono 0.6g, poly 0.4g); PROTEIN 0.7g;CARB 7.4g; FIBER 0.2g; CHOL 3mg; IRON 0.3mg; SODIUM 30mg; CALC 3mg

 

 

 

 

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RASPBERRY CREAM CHEESE BROWNIES

 

Recipe by: MaryZotz (Cooking Light Cookie Countdown)

 

16 Servings

 

3.6 Points per Serving

 

 

 

Filling:

 

1/3 cup sugar

 

1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened

 

2 teaspoons all-purpose flour

 

1/2 teaspoon vanilla extract

 

1 large egg white

 

 

 

Brownies:

 

Cooking spray

 

3/4 cup all-purpose flour

 

1/4 teaspoon baking powder

 

1/4 teaspoon baking soda

 

1/8 teaspoon salt

 

1 cup sugar

 

2/3 cup unsweetened cocoa

 

1/4 cup butter or stick margarine, melted

 

1 tablespoon water

 

1 teaspoon vanilla extract

 

1 large egg

 

2 large egg whites

 

3 tablespoons raspberry preserves

 

 

 

1. Preheat oven to 350 degrees.

 

2. To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

 

3. To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack. Yield: 16 servings (serving size: 1 brownie).

 

 

 

CALORIES 161 (28% from fat); FAT 5g (sat 3g, mono 1.4g, poly 0.2g); PROTEIN 3.3g; CARB 25.9g; FIBER 0.2g; CHOL 26mg; IRON 1mg; SODIUM 113mg; CALC 18mg

 

 

 

 

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GINGER COOKIES

 

Recipe by: MaryZotz (Cooking Light Cookie Countdown)

 

servings: 52

 

points per serving: 1

 

 

 

2/3 cup plus 3 tablespoons sugar, divided

 

1/4 cup plus 2 tablespoons stick margarine, softened

 

1/4 cup molasses

 

1 large egg

 

2 cups all-purpose flour

 

2 teaspoons baking soda

 

1 teaspoon ground ginger

 

1 teaspoon ground cinnamon

 

1/2 teaspoon ground mace

 

Cooking spray

 

 

 

1. Preheat oven to 350 degrees.

 

2. Beat 2/3 cup sugar and margarine at medium speed of a mixer until well-blended. Add molasses and egg; beat well.

 

3. Combine flour, baking soda, ginger, cinnamon, and mace; gradually add to sugar mixture. Stir until well-blended. Divide in half. Wrap each portion in plastic wrap; freeze for 30 minutes.

 

4. Shape each portion of dough into 26 (1-inch) balls; roll in 3 tablespoons sugar. Place, 2 inches apart, on baking sheets coated with cooking spray. Bake at 350 degrees for 12 minutes or until lightly browned. Remove from sheets; let cool on wire racks. Store in an airtight container. Yield: 52 cookies (serving size: 1 cookie).

 

 

 

CALORIES 46 (29% from fat); FAT 1.5g (sat 0.3g, mono 0.6g, poly 0.4g); PROTEIN 0.6g; CARB 7.7g; FIBER 0.1g; CHOL 4mg; IRON 0.3mg; SODIUM 49mg; CALC 13mg

 

 

 

 

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EASY LEMON SQUARES

 

Recipe by: MaryZotz (Cooking Light Cookie Countdown)

 

Servings: 16

 

Points per serving: 2.5

 

 

 

Crust:

 

1/4 cup granulated sugar

 

3 tablespoons butter or stick margarine, softened

 

1 cup all-purpose flour

 

 

 

Topping:

 

3 large eggs

 

3/4 cup granulated sugar

 

2 teaspoons grated lemon rind

 

1/3 cup fresh lemon juice

 

3 tablespoons all-purpose flour

 

1/2 teaspoon baking powder

 

1/8 teaspoon salt

 

2 teaspoons powdered sugar

 

 

 

1. Preheat oven to 350 degrees.

 

2. To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350 degrees for 15 minutes; cool on a wire rack.

 

3. To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350 degrees for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top. Yield: 16 servings.

 

 

 

CALORIES 118 (24% from fat); FAT 3.2g (sat 1.7g, mono 1g, poly 0.3g); PROTEIN 2.2g; CARB 20.5g; FIBER 0.3g; CHOL 47mg; IRON 0.6mg; SODIUM 68mg; CALC 16mg

 

 

 

 

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JUNIOR MINT BROWNIES

 

Recipe By: MaryZotz (Cooking Light Cookie Countdown)

 

Servings: 16

 

Points per serving: 2.53

 

 

 

Cooking spray

 

1/4 cup butter

 

3 ounces Junior Mints -- about 32

 

1 cup all-purpose flour

 

1/4 teaspoon baking soda

 

1/8 teaspoon salt

 

2/3 cup sugar

 

1/3 cup unsweetened cocoa

 

1 large egg

 

1 large egg white

 

 

 

Preheat oven to 350 degrees.

 

 

 

Coat bottom of an 8-inch square baking pan with cooking spray.

 

 

 

Combine butter and mints in a 2-cup glass measure; microwave at high 30 seconds or until soft. Stir until smooth, and set aside.

 

 

 

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.

 

 

 

Note: Two large (1.5-ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 Junior Mints.

 

 

 

Per Serving: 120 Calories; 4g Fat; 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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PUFFED-UP CHOCOLATE CHIP COOKIES

 

Recipe By: MaryZotz (Cooking Light Cookie Countdown)

 

Servings: 36

 

Points Per Serving: 1.81

 

 

 

1 1/4 cups all-purpose flour

 

1 1/2 teaspoons baking powder

 

3/4 teaspoon salt

 

1/2 cup applesauce

 

1 cup packed brown sugar

 

1/4 cup butter -- softened

 

1 tablespoon vanilla extract

 

1 large egg

 

1 cup semisweet chocolate chips

 

Cooking spray

 

 

 

Preheat oven to 375 degrees

 

 

 

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl; stir well with a whisk.

 

 

 

Spoon applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl. Add sugar and butter; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture; beat at low speed until well-blended. Fold in chips.

 

 

 

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375 degrees for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

 

 

 

Per Serving: 78 Calories; 3g Fat; 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 80mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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COCONUT-MACADAMIA NUT COOKIES

 

Recipe By: MaryZotz (Cooking Light Cookie Countdown)

 

Servings: 30

 

Points per serving: 1.81

 

 

 

1 cup all-purpose flour

 

1 cup rolled oats

 

1 cup packed brown sugar

 

1/3 cup golden raisins

 

1/3 cup coconut flakes

 

1/4 cup chopped macadamia nuts

 

1/2 teaspoon baking soda

 

1/4 cup butter -- melted

 

3 tablespoons water

 

2 tablespoons honey

 

Cooking spray

 

 

 

1. Preheat oven to 325 degrees.

 

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through baking soda). Combine butter, water, and honey, stirring well to combine. Add butter mixture to flour mixture, stirring until well-blended. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 325 degrees for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan, and cool on wire racks.

 

 

 

Per Serving: 88 Calories; 3g Fat; 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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SPICY OATMEAL CRISPS

 

Recipe By: MaryZotz (Cooking Light Cookie Countdown)

 

Servings: 24

 

Points per serving: 1.77

 

 

 

3/4 cup all-purpose flour

 

1 teaspoon ground cinnamon

 

1/2 teaspoon baking soda

 

1/2 teaspoon ground allspice

 

1/2 teaspoon grated whole nutmeg

 

1/4 teaspoon salt

 

1/4 teaspoon ground cloves

 

1/4 teaspoon freshly ground black pepper (optional)

 

1 cup packed brown sugar

 

5 tablespoons butter -- softened

 

1 teaspoon vanilla extract

 

1 large egg

 

1/2 cup regular oats

 

Cooking spray

 

 

 

Preheat oven to 350 degrees.

 

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through pepper) in a medium bowl. Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats.

 

 

 

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

 

 

 

Per Serving: 86 Calories; 3g Fat; 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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MONKEY BARS

 

Recipe By: MaryZotz (Cooking Light Cookie Countdown)

 

Servings: 16

 

Points per serving: 2.96

 

 

 

1/2 cup raisins

 

1 1/2 tablespoons dark rum -- or apple juice

 

1 cup all-purpose flour

 

1/2 teaspoon baking powder

 

1/2 teaspoon baking soda

 

1/4 teaspoon salt

 

3/4 cup packed brown sugar

 

1/4 cup butter -- softened

 

1/2 cup mashed banana

 

3 tablespoons lowfat buttermilk

 

1 teaspoon vanilla extract

 

2 large egg whites

 

1/3 cup chopped walnuts

 

Cooking spray

 

1 tablespoon powdered sugar

 

 

 

Preheat oven to 350 degrees.

 

Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside.

 

 

 

Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined. Stir in raisin mixture and walnuts.

 

 

 

Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar.

 

 

 

Per Serving: 137 Calories; 5g Fat; 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 128mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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COCOA FUDGE COOKIES

 

Recipe By: MaryZotz (Cooking Light Cookie Countdown)

 

Servings: 24

 

Points per serving: 1.69

 

 

 

1 cup all-purpose flour

 

1/4 teaspoon baking soda

 

1/8 teaspoon salt

 

5 tablespoons butter

 

7 tablespoons unsweetened cocoa

 

2/3 cup granulated sugar

 

1/3 cup packed brown sugar

 

1/3 cup plain low-fat yogurt

 

1 teaspoon vanilla extract

 

Cooking spray

 

 

 

Preheat oven to 350 degrees.

 

 

 

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

 

 

 

Bake at 350 degrees for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

 

 

 

Per Serving: 82 Calories; 3g Fat; 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 52mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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MACADAMIA BUTTER COOKIES WITH DRIED CRANBERRIES

 

Recipe By: MaryZotz (Cooking Light Cookie Countdown)

 

Servings: 30

 

Points per serving: 1.5

 

 

 

2/3 cup macadamia nuts

 

1/2 cup granulated sugar

 

1/2 cup packed light brown sugar

 

1 teaspoon vanilla extract

 

1 large egg

 

1 1/4 cups all-purpose flour

 

1/2 teaspoon baking soda

 

1/4 teaspoon salt

 

1/8 teaspoon ground nutmeg

 

1/2 cup dried cranberries -- chopped

 

1 tablespoon granulated sugar

 

 

 

1. Preheat oven to 375 degrees.

 

2. Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.

 

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.

 

4. Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.

 

5. Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.

 

6. Bake cookies, 1 baking sheet at a time, at 375 degrees for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.

 

 

 

Per Serving: 77 Calories; 2g Fat; 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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CAKE MIX CAPPUCCINO COOKIES

 

Recipe by: MaryZotz

 

Servings: 36

 

Points per serving: 1.3

 

 

 

1 package Betty Crocker® SuperMoist devil's food cake mix

 

2 tablespoons instant coffee granules

 

2 teaspoons ground cinnamon

 

3/4 cup skim milk

 

4 egg whites

 

 

 

Preheat oven to 400. Spray 4 cookie sheets with n/f cooking spray and set aside. Mix all ingredients until well blended. Drop by rounded heaping teaspoonfull onto sheets. Bake at 400 for 5 minutes.

 

 

 

Per Serving: 61 Calories; 1g Fat; 1g Protein; 12g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 116mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.

 

 

 

 

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CAKE MIX CHOCOLATE CRINKLE COOKIES

 

Recipe by: MaryZotz

 

Servings: 36

 

Points per serving: 1.7

 

 

 

1 package Betty Crocker® SuperMoist devil's food cake mix

 

4 egg whites

 

3 tablespoons water

 

1/3 cup whipped butter -- melted

 

1/2 cup powdered sugar

 

 

 

Combine all ingredients except powdered sugar. Mix until well blended. Batter will be very stiff. Shape dough into 1” balls and roll in powdered sugar. Place on a lighly greased cookie

 

sheet and bake at 375 for 8 minutes for chewy cookies, 9-10 minutes for more done cookies.

 

 

 

Per Serving: 75 Calories; 2g Fat; 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 124mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.

 

 

 

 

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CAKE MIX DOUBLE CHOCOLATE CRINKLE COOKIES

 

Recipe by: MaryZotz

 

Servings: 36

 

Points per serving: 2

 

 

 

1 package Betty Crocker® SuperMoist devil's food cake mix

 

4 egg whites

 

3 tablespoons water

 

1/3 cup whipped butter -- melted

 

6 tablespoons mini morsels

 

1/2 cup powdered sugar

 

 

 

Combine all ingredients except powdered sugar. Mix until well blended. Batter will be very stiff. Shape dough into 1” balls and roll in powdered sugar. Place on a lighly greased cookie

 

sheet and bake at 375 for 8 minutes for chewy cookies, 9-10 minutes for more done cookies.

 

 

 

Per Serving: 87 Calories; 3g Fat; 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 124mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.

 

 

 

 

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CAKE MIX DOUBLE CINNAMON CRINKLES

 

Recipe by: MaryZotz

 

Servings: 36

 

Points per serving: 2

 

 

 

1 package Betty Crocker® SuperMoist spice cake mix

 

4 egg whites

 

3 tablespoons water

 

1/3 cup whipped butter -- melted

 

6 tablespoons cinnamon chips

 

1/2 cup powdered sugar

 

 

 

Combine all ingredients except powdered sugar. Mix until well blended. Batter will be very stiff. Shape dough into 1” balls and roll in powdered sugar. Place on a lighly greased cookie

 

sheet and bake at 375 for 8 minutes for chewy cookies, 9-10 minutes for more done cookies.

 

 

 

Per Serving: 88 Calories; 3g Fat; 1g Protein; 15g Carbohydrate; 0g Dietary Fiber; 3mg Cholesterol; 113mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.

 

 

 

 

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TRUFFLE BROWNIES

 

Recipe By: Jane208

 

Servings: 8 regular or 32 bite-sized

 

Points per serving: 9.2 or 2.2

 

 

 

2 eggs

 

1/2 teaspoon salt

 

1 cup sugar

 

1 tablespoon vanilla

 

1/2 cup margarine

 

3 ounces unsweetened chocolate -- chopped

 

1/2 cup all-purpose flour

 

Chocolate Ganache:

 

1/2 cup semisweet chocolate chips

 

1/4 cup heavy cream

 

 

 

Special equipment: 9-inch round foil cake pan. Preheat oven to 350 degrees F.

 

Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds. Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed. With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.

 

Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour. To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving. *Cook's Note: If tested with a toothpick the center will still be gooey. If tested by touch, the center will be soft. It will set once frozen.

 

 

 

For the Ganache:

 

Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.

 

 

 

We got this brownie recipe from the new food network stars' show and made it for DS#1's treats to take to school for his birthday. They are my new favorite baked goody and they were really easy to make! The actual "yield" is only eight brownies, but they are so rich, the guys on the show cut each of the eight into four and came out with 32 luscious chocolate bites.

 

 

 

For 8 servings:

 

Per Serving: 379 Calories; 24g Fat; 4g Protein; 42g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 286mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 2 Other Carbohydrates.

 

 

 

For 32 Bite-Sized Servings:

 

Per Serving: 95 Calories; 6g Fat; 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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BUZZ BARS

 

Recipe By: MaryZotz

 

Servings: 16

 

Points per serving: 5.8

 

 

 

1 1/2 cups butter -- at room temperature

 

1/2 cup sugar

 

1/2 teaspoon vanilla

 

1 1/2 cups all-purpose flour

 

1 1/2 tablespoons espresso powder

 

1/4 cup espresso beans -- roughly ground

 

 

 

Special Equipment: 9 by 9 inch baking pan

 

 

 

Preheat the oven to 350 degrees F.

 

 

 

Cream the butter and sugar together until light and fluffy. Add the vanilla extract and mix for 30 seconds. Next add the flour and espresso powder and mix until the dough is smooth, about 1 minute.

 

 

 

Spray the shortbread pan with cooking spray and scatter the ground espresso across the bottom of the pan. Gently press the dough evenly into the espresso covered pan. Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes. Remove from the oven and let cool 15 minutes.

 

 

 

Using a sharp paring knife score the top of the still warm but cooling short bread. Cut in any size you prefer, we like 2 inch squares. Run a butter knife around the edge of the pan and invert onto a cutting board. Give 1 sharp rap and the shortbread will release from the pan. Let cool an additional 10 minutes and slice along the scored lines.

 

 

 

Per Serving: 220 Calories; 17g Fat; 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 176mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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SOFT SUGAR COOKIES

 

Recipe By: Brea

 

Servings: 60

 

Points per serving: 1.8

 

 

 

3 3/4 cups all-purpose flour

 

1 teaspoon baking powder

 

1/2 teaspoon salt

 

1 cup margarine -- softened

 

1 1/2 cups sugar

 

2 eggs

 

2 teaspoons vanilla extract

 

 

 

1. Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.

 

 

 

2. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.

 

 

 

3. Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

 

 

 

Per Serving: 78 Calories; 3g Fat; 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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SOFT GINGERBREAD COOKIES

 

Recipe By: Brea

 

Servings: 36

 

Points per serving: 1.6

 

 

 

3 1/2 ounces butterscotch pudding mix -- cook and serve

 

1/2 cup butter

 

1/2 cup packed brown sugar

 

1 egg

 

1 1/2 cups all-purpose flour

 

1/2 teaspoon baking soda

 

1 1/2 teaspoons ground ginger

 

1 teaspoon ground cinnamon

 

 

 

1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.

 

 

 

2. Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

 

 

 

3. Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

 

 

 

*I haven't made these yet, but found the recipe online (can't remember where, but it may have even been on this board) and it was highly recommended.

 

 

 

Per Serving: 65 Calories; 3g Fat; 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 59mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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HELLO DOLLIES

 

Recipe by: MaryZotz

 

Servings: 24

 

Points per serving: 5

 

 

 

1/2 cup butter

 

1 cup graham cracker crumbs

 

1 cup sweetened coconut flakes

 

6 ounces semisweet chocolate chips

 

6 ounces butterscotch morsels

 

1 cup chopped walnuts

 

15 ounces sweetened condensed milk

 

 

 

1. In a 9x9 inch pan melt butter.

 

2. Sprinkle graham cracker crumbs evenly over butter.

 

3. Sprinkle on coconut flakes.

 

4. Sprinkle on chocolate chips.

 

5. Sprinkle on butterscotch morsels.

 

6. Sprinkle on nuts.

 

7. Evenly pour eagle brand milk over entire layer mixture. Do not stir.

 

8. Bake 25 minutes at 350 degrees. Cut in small squares.

 

 

 

Per Serving: 214 Calories; 12g Fat; 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

 

 

 

 

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COOKIES WITH HERSHEY KISSES AND HUGS

 

Recipe By: Brea

 

Servings: 48

 

Points per serving: 3

 

 

 

1 3/4 cups flour

 

1 teaspoon baking soda

 

1/2 teaspoon salt

 

1/2 cup sugar

 

1/2 cup brown sugar, packed

 

1/2 cup butter

 

1/2 cup peanut butter

 

1 egg

 

2 tablespoons 2% milk

 

1 teaspoon vanilla

 

48 Hershey's Kisses – or Hugs

 

 

 

1. Preheat oven to 350*.

 

2. Mix flour, baking soda and salt.

 

3. In second bowl, mix sugar, brown sugar and butter. Add one at a time and mix completely between ingredients: peanut butter, egg, milk and vanilla. Gradually add in flour mixture.

 

4. Roll dough into balls (it helps to refrigerate for a bit first), then roll in white sugar and cook on ungreased cookie sheets for approx. 12 minutes.

 

5. When done, move to cooling racks and let cool a few minutes. While still warm, press a Hershey kiss or hug into the center of each cookie. If the cookies are still too hot, the kiss/hug will melt.

 

 

 

Makes approx. 4 dozen.

 

 

 

Per Serving: 121 Calories; 6g Fat; 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 89mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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FUDGE

 

Recipe By: Brea

 

Servings: 36

 

Points per serving: 3.3

 

 

 

1 1/2 cups sugar

 

1/2 cup butter

 

5 ounces evaporated milk

 

7 ounces marshmallow cream

 

3 cups semisweet chocolate chips

 

1/2 teaspoon vanilla

 

 

 

1. Lightly grease a foil-lined 9x9x2" pan.

 

2. Heat sugar, butter, milk and marshmallow creme in 3 qt. saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.

 

3. Add choc. chips and vanilla, stirring until melted.

 

4. Immediately pour into prepared pan. Refrigerate overnight. Cut into squares and store in airtight container in fridge. For creamier fudge, let stand at room temp for 1 hour.

 

 

 

Per Serving: 144 Calories; 7g Fat; 1g Protein; 22g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 35mg Sodium. Exchanges: 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

 

 

 

 

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MEXICAN CHOCOLATE CHIP COOKIES

 

Recipe By: MaryZotz

 

Servings: 48

 

Points per serving: 3.2

 

 

 

1 cup Unsalted Butter

 

1 cup Sugar

 

1 cup Brown Sugar, packed

 

2 Eggs

 

2 teaspoons Vanilla

 

1/2 cup Quick Cooking Oatmeal

 

2 teaspoons Baking Soda

 

2 teaspoons Ground Cinnamon

 

3 cups All-Purpose Flour

 

3 ounces Ibarra Mexican Chocolate -- grate 1 entire round

 

2 cups Semisweet Chocolate Chips

 

 

 

Preheat oven to 350. Put room temperature butter in mixer and whip until light in color. Add white sugar and whip for 3 minutes. Add brown sugar and whip for another 3 minutes. Add vanilla and eggs and let whip until you get dry ingredients together.

 

 

 

Put all dry ingredients into a mixing bowl and whisk together until well blended. Add to wet mixture in small increments until everything is combined. Add chocolate chips. Drop by teaspoonful into cookie sheet and bake for 13 minutes or until done to your liking.

 

 

 

Per Serving: 144 Calories; 6g Fat; 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates.

 

 

 

 

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CHOCOLATE DIPPED COCONUT MACAROONS

 

Recipe By: MaryZotz

 

Servings: 30

 

Points per serving: 2.8

 

 

 

2 2/3 cups coconut flakes -- firmly packed

 

2/3 cup sugar

 

1/4 cup unbleached flour

 

4 egg whites -- unbeaten

 

1 cup sliced almonds

 

1 teaspoon vanilla extract

 

1 teaspoon almond extract

 

8 ounces semisweet chocolate -- coarsely chopped

 

 

 

Preheat oven to 325. Combine coconut, sugar and flour. Stir in egg whites, almonds, vanilla and almond extract. Form balls from rounded tablespoonfuls and place 2" apart on lightly greased cookie sheets. Bake 20-25 minutes until golden. Remove from pans while hot and allow to cool.

 

 

 

Chocolate Edge: Melt chocolate in double boiler, stirring until 2/3 melted; remove from heat and continue stirring until completely melted. Dip one edge of each cookie into chocolate and set on wax paper to allow chocolate to set.

 

 

 

Description:

 

"Elegant-looking chewy coconut confections edged in semi-sweet

 

chocolate. Easy to make."

 

 

 

Per Serving: 119 Calories; 7g Fat; 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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SHORTCUT BAKLAVA

 

Recipe By: RebelYell25

 

Servings: 16

 

Points per serving: 4.7

 

 

 

2 refrigerated pie crusts

 

1 cup chopped walnuts -- finely chopped

 

1/3 cup sugar

 

2 Tablespoons honey

 

1 teaspoon ground cinnamon

 

1 teaspoon lemon juice

 

1 Tablespoon honey

 

1 Tablespoon sugar

 

1/2 teaspoon ground cinnamon

 

 

 

1. Preheat oven to 375. Let piecrusts stand according to pkg directions. Unfold; place one crust on an ungreased cookie sheet.

 

 

 

** for filling, stir together the nuts, sugar, 2 Tablespoons honey, cinnamon and lemon juice. Spread over the piecrust on cookie sheet, leaving a 1/2 inch border. Top with remaining piecrust. Seal edges by pressing with the tines of a fork, or pinch and flute the edges. P-rick top piecrust all over with a fork.

 

 

 

** In small bowl, combine the 1 Tablespoon honey and 1 teaspoon water. Brush mixture over top crust. Sprinkle lightly with cinnamon sugar (1 Tablespoon sugar with 1/2 teaspoon ground cinnamon).

 

 

 

2. Bake in preheated oven for about 25 minutes or until golden. Cool on cookie sheet on wire rack for 10 minutes. Cut into 16 wedges. Cool completely. makes 16.

 

 

 

To store: Layer between waxed paper in an airtight container; cover (throw in a piece of bread to absorb moisture). Freeze for up to 3 months.

 

 

 

Per Serving: 199 Calories; 11g Fat; 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 100mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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COWBOY COOKIES

 

Recipe By: RebelYell25

 

Servings: 60

 

Points per serving: 2.3

 

 

 

3/4 cup butter -- softened

 

3/4 cup granulated sugar

 

3/4 cup packed brown sugar

 

1 teaspoon baking powder

 

1 teaspoon ground cinnamon

 

1/4 teaspoon baking soda

 

2 eggs

 

1 1/2 teaspoon vanilla

 

1 1/2 cups all-purpose flour

 

1 1/2 cups rolled oats

 

1 1/2 cups semisweet chocolate chips

 

1 cup coconut flakes

 

1 cup chopped pecans -- toasted

 

 

 

1. Preheat oven to 350. Beat butter on medium speed for 30 seconds. Beat in sugars, baking soda and 1/4 teaspoon salt. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the rolled oats. Stir in chocolate chips, coconut and pecans.

 

 

 

2. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake about 10 minutes or until edges are lightly browned. Transfer to rack; cool. Makes 5 dozen.

 

 

 

Freezes for up to 3 months.

 

 

 

Per Serving: 101 Calories; 6g Fat; 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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MONSTER COOKIES

 

Recipe By: ImJacobsMama

 

Servings: 144

 

Points per serving: 4.5

 

 

 

2 pounds brown sugar, packed

 

4 cups sugar

 

1 pound butter -- softened

 

12 eggs -- room temperature

 

1 Tablespoon vanilla

 

1 Tablespoon corn syrup

 

8 teaspoons baking soda

 

3 pounds peanut butter

 

18 cups oatmeal

 

1 pound semisweet chocolate chips

 

1 pound M&Ms® plain chocolate candies

 

1 cup raisins

 

 

 

Preheat oven to 350*

 

 

 

In a HUGE bowl, mix the butter and sugars with an electric mixer until light and fluffy. Add the eggs, vanilla and corn syrup. Mix well. Add the baking soda and peanut butter. Mix until well blended. Use a large spoon and stir in the oatmeal. Mix thoroughly. Add the chocolate chips, M&M's and raisins. Stir until just blended together.

 

 

 

Chill the dough in the refrigerator for 20 minutes.

 

 

 

Remove the dough from the refrigerator and roll into golf ball-sized balls. Place onto a greased cookie sheet. Bake 10 minutes, or until the cookies are light brown. Remove from the oven and let cool 5 minutes. Transfer the cookies to a cookie rack to finish cooling.

 

 

 

This recipe can be halved or quartered!

 

 

 

Per Serving: 202 Calories; 10g Fat; 5g Protein; 26g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 148mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates.

 

 

 

 

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CHOCOLATE PEANUT BUTTER FUDGE

 

Recipe By: MelissaD03

 

Servings: 36

 

Points per serving: 2

 

 

 

cooking spray

 

14 ounces fat-free sweetened condensed milk

 

12 ounces semisweet chocolate chips

 

1/3 cup reduced-fat peanut butter -- chunky

 

1 Tablespoon light corn syrup

 

1 teaspoon vanilla extract

 

 

 

Line an 8-inch square baking pan with foil, and coat foil with cooking spray. Set aside. Combine milk and next 3 ingredients in a medium saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat; stir in vanilla. Pour chocolate mixture into prepared pan, spreading evenly. Cover and chill at least 2 hours. Lift foil from pan, and turn fudge out onto a cutting board. Cut into 36 squares. Store between layers of wax paper in an air tight container in refrigerator.

 

 

 

Per Serving: 92 Calories; 4g Fat; 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

 

 

 

 

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FROSTED LEMON COOKIES

 

Recipe By: KVBelisle

 

Servings: 60

 

Points per serving: 2

 

 

 

Cookie:

 

2 1/2 cups all-purpose flour

 

1 1/2 cups sugar

 

1 cup unsalted butter -- softened

 

2 eggs

 

1 Tablespoon grated lemon peel

 

1 Tablespoon lemon juice

 

1 1/2 teaspoons cream of tartar

 

1 teaspoon baking soda

 

1/4 teaspoon salt

 

 

 

Glaze:

 

2 1/2 cups powdered sugar

 

1/4 cup lemon juice

 

 

 

Heat oven to 400 degrees. Combine all cookie ingredients in large bowl. Beat on low speed, scraping bowl often, until well mixed.

 

 

 

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. (I used SilPats.) Bake for 6-8 minutes or until edges are lightly browned.

 

 

 

Meanwhile, combine all glaze ingredients in small bowl; stir until smooth. Frost warm cookies w/glaze (I found I needed to let them cool more). Sprinkle w/grated lemon peel, if desired.

 

 

 

Yields 5 dozen cookies

 

 

 

Per Serving: 88 Calories; 3g Fat; 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 32mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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CRANBERRY SUGAR COOKIES

 

Recipe By: KVBelisle

 

Servings: 48

 

Points per serving: 1.6

 

 

 

1 package cranberry quick bread and muffin mix -- I used cran-orange mix

 

3/4 cups butter -- softened

 

3 Tablespoons sugar

 

 

 

Heat oven to 350.

 

 

 

In a large bowl, combine mix and butter, mix well. Shape dough into 1 inch balls, place 2 inches apart on ungreased cookie sheets (I used SilPat).

 

 

 

Flatten balls to 1/4 inch thickness w/bottom of a glass dipped in sugar.

 

 

 

Bake for 9-11 minutes or until edges are light golden brown. Cool 2 minutes, remove from cookie sheet.

 

 

 

Per Serving: 65 Calories; 4g Fat; trace Protein; 7g Carbohydrate; 0g Dietary Fiber; 8mg Cholesterol; 86mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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HAZELNUT SHORTBREAD STICKS

 

Recipe By: MMartini (Bon Appetite)

 

Servings: 20

 

Points per serving: 3.3

 

 

 

1 cup all-purpose flour

 

1/2 teaspoon baking powder

 

1/4 teaspoon salt

 

1/2 cup unsalted butter -- room temperature

 

1/3 cup sugar

 

1/2 cup ground hazelnuts -- toasted

 

1 teaspoon vanilla extract

 

4 ounces semisweet chocolate -- chopped

 

1/3 cup chopped hazelnuts -- toasted

 

 

 

Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.

 

Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.

 

 

 

Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days ahead. Store in airtight container at room temperature.)

 

 

 

Per Serving: 128 Calories; 9g Fat; 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 40mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

NOTES : You can substitute almonds or pecans for hazelnuts.

 

 

 

 

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AUNT BERT AND AUNT SAIT'S BUTTER COOKIES

 

Recipe By: KVBelisle

 

Servings: 48

 

Points per serving: 1.6

 

 

 

1 cup butter -- softened

 

1 cup powdered sugar

 

2 cups flour

 

1 teaspoon vanilla

 

 

 

Mix w/hands of stand mixer until it forms one large ball. Press onto 2 small cookie sheets, 1 large cookie sheet or make small rounds and press flat w/palms.

 

 

 

Bake at 350 for 10 minutes.

 

 

 

I usually dust w/colored sugar depending on the season they are being baked.

 

 

 

Per Serving: 63 Calories; 4g Fat; 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates.

 

 

 

 

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FUDGE CHEWS

 

Recipe By: KVBelisle

 

Servings: 48

 

Points per serving: 1.6

 

 

 

Blend in blender until smooth:

 

1/2 pound tofu

 

1/2 cup oil

 

 

 

Pour the above into a medium mixing bowl.

 

 

 

Add in:

 

1 1/2 cups sugar

 

1/2 cup cocoa powder

 

1 Tablespoon vanilla

 

1 Tablespoon water

 

 

 

Stir well.

 

 

 

Mix in a separate bowl:

 

3 cups all-purpose flour

 

1 teaspoon baking soda

 

1 teaspoon salt

 

 

 

Add the dry to the wet ingredients. Mix well. The dough should be fairly stiff. Roll into 1 1/2 inch balls. In a saucer put 1/2 c sugar.

 

 

 

Roll the formed balls in the sugar until they are coated. Place on a lightly oiled cookie sheet (again, I use SilPat) about 1 inch apart. Bake 12-15 minutes at 350 degrees. Cool on wire rack.

 

 

 

*The cookies keep well in an airtight container. They have a moist chewy center w/a crisp sugar-coated outside

 

*People never know they've eaten tofu!

 

 

 

Per Serving: 79 Calories; 3g Fat; 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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EASY CHOCOLATE TRUFFLES

 

Recipe by: KVBelisle

 

*From USA Weekend mag last Christmas season

 

 

 

8 oz semi or bitter sweet chocolate, coarsely chopped

 

4 oz unsweetened chocolate

 

8 tbsp (1 stick) unsalted butter

 

14 oz sweetened condensed milk

 

Your choice of flavors (below)

 

Your choice of coating (below)

 

 

 

Flavor options:

 

Orange - 6 tbsp orange flavored liqueur and 1/2 tsp finely grated orange zest

 

Coffee - 6 tbsp coffee flavor liqueur and 1 tsp instant coffee

 

Raspberry - 6 tbsp raspberry liqueur

 

 

 

Coating options:

 

1 cup of either

 

-minced sweetened, flaked coconut

 

-minced roasted pistachios

 

-minced toasted walnuts

 

-sifted unsweetened cocoa

 

-sprinkles

 

 

 

Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.

 

 

 

Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.

 

 

 

Using a tbsp (spring action tbsp scoop is best), mold chocolate into balls, 1 level tbsp at a time, and place on a cookie sheet lined with greased parchment paper.

 

 

 

Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. Return to parchment.

 

 

 

Can be refrigerated in airtight container up to 5 days or frozen up to 1 month.

 

 

 

Before serving, let stand at room temp to soften slightly.

 

 

 

Yields - 4 dozen balls

 

(Per truffle with orange and cocoa - 85 calories, 5 fat, 1 fiber)

 

 

 

 

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CHOCOLATE TRUFFLES

 

Recipe By: KVBelisle

 

Servings: 60

 

Points per serving: 1.3

 

 

 

1 pound semisweet chocolate

 

1 cup heavy whipping cream

 

 

 

Bring cream to simmer over very low heat. Add chocolate pieces and stir until smooth. Pour chocolate mixture into a bowl and chill in refrigerator until it hardens (about 2 hours).

 

 

 

Shape into candy sized balls w/dry cool hands. Roll in various toppings such as nuts, candy bites, coconut or cocoa powder. (Be sure to add points for any toppings you use.)

 

 

 

Per Serving: 50 Calories; 4g Fat; trace Protein; 5g Carbohydrate; 0g Dietary Fiber; 5mg Cholesterol; 2mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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FROSTED PUMPKIN BARS

 

Recipe By: KVBelisle

 

Servings: 24

 

Points per serving: 4.5

 

 

 

Bars:

 

8 ounces canned pumpkin

 

1 cup all-purpose flour

 

1 cup light brown sugar

 

1/2 teaspoon baking soda

 

1/2 teaspoon salt

 

1 teaspoon vanilla

 

2 eggs

 

1 cup butter

 

 

 

Frosting:

 

1/4 cup butter

 

1 1/2 ounces cream cheese -- softened

 

8 ounces powdered sugar

 

1 teaspoon vanilla

 

 

 

Combine all bar ingredients until thoroughly mixed and pour into greased 9 by 13 pan.

 

 

 

Bake at 350 degrees for 30 minutes.

 

 

 

When bars are cooled. Combine frosting ingredients until well mixed and frost bars. Refrigerate. Cut for serving.

 

 

 

Per Serving: 179 Calories; 11g Fat; 1g Protein; 20g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 181mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 1 Other Carbohydrates.

 

 

 

 

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LEMON BARS

 

Recipe By: KVBelisle

 

Servings: 12

 

Points per serving: 4.7

 

 

 

1/2 cup butter

 

1/4 cup powdered sugar

 

1 cup all-purpose flour

 

 

 

Mix and press into bottom and sides of 9 x 9 pan.

 

Bake at 350 for 15 minutes.

 

 

 

2 eggs

 

1 cup sugar

 

1/4 teaspoon salt

 

4 Tablespoons lemon juice

 

1/2 teaspoon baking powder

 

2 Tablespoons all-purpose flour

 

 

 

Mix and pour into hot crust. Bake additional 30 minutes.

 

 

 

Cool, sprinkle w/powdered sugar. Cut into bars.

 

 

 

Per Serving: 197 Calories; 9g Fat; 2g Protein; 29g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 153mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

 

 

 

 

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SWEDISH SUGAR COOKIES

 

Recipe By: KVBelisle

 

Servings: 42

 

Points per serving: 2

 

 

 

2 1/2 cups all-purpose flour

 

2 teaspoons ground cardamom

 

1/4 teaspoon salt

 

1 cup unsalted butter -- at room temperature

 

1 cup powdered sugar

 

1 large egg -- room temperature

 

1 Tablespoon vanilla

 

1 teaspoon lemon zest -- finely grated

 

Colored sanding sugars or chopped toasted pecans

 

 

 

Whisk the flour, cardamom, and salt in a bowl.

 

 

 

Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.

 

 

 

Preheat oven to 325 degrees F.

 

 

 

Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

 

 

 

Remember to add points if using sanding sugar or toasted pecans.

 

 

 

Description:

 

"From Food Network"

 

 

 

Per Serving: 80 Calories; 5g Fat; 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 15mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

 

 

 

 

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ALMOND BARS

 

Recipe By: KVBelisle

 

Servings: 24

 

Points per serving: 4.8

 

 

 

1 cup butter

 

1 cup sugar

 

3 eggs

 

2 cups flour

 

3/4 cup almond paste

 

2 Tablespoons butter

 

1 teaspoon almond extract

 

1/2 cup sugar

 

 

 

Cream butter and sugar until light and fluffy. Add 1 egg and blend well. Blend in flour. Spread into greased 9 by 13 pan.

 

 

 

Combine almond paste, 2 eggs, sugar, extract and butter. Spread on top of dough.

 

 

 

Bake at 325 for 25-30 minutes.

 

 

 

Per Serving: 203 Calories; 11g Fat; 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 96mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.

 

 

 

 

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CAPPUCCINO BARS

 

Recipe By: KVBelisle

 

Servings: 24

 

Points per serving: 3

 

 

 

2 large eggs

 

1/2 cup butter -- melted

 

1/2 cup brown sugar, packed

 

1/2 cup water

 

1 Tablespoon ground cinnamon

 

1 Tablespoon vanilla

 

1 teaspoon ground nutmeg

 

1 package Betty Crocker® Devil's Food Cake with Pudding mix

 

 

 

In large bowl, combine all except cake mix. Mix well. Stir in cake mix, mixing until well blended. Spread into greased and floured 13 by 9 by 2 baking pan. Bake at 350 for 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

 

If desired, drizzle top w/melted white and/or dark chocolate.

 

 

 

Cut into 2 by 1 inch bars.

 

 

 

Be sure to add points if using the extra chocolate for drizzling.

 

 

 

Per Serving: 145 Calories; 5g Fat; 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 204mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.

 

 

 

 

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SNICKERDOODLES

 

Recipe By: Abacobaby

 

Servings: 24

 

Points per serving: 2.4

 

 

 

1/2 cup butter -- softened

 

1 cup sugar

 

1/4 teaspoon baking soda

 

1/4 teaspoon cream of tartar

 

1 egg

 

1/2 teaspoon vanilla

 

1 1/2 cups all-purpose flour

 

2 Tablespoons sugar

 

1 teaspoon ground cinnamon

 

 

 

Beat butter on high for 30sec.

 

Add 1 cup sugar, baking soda, and cream of tartar.

 

Beat until combined.

 

Beat in egg and vanilla.

 

Beat in flour. (or stir in once it gets too tough).

 

Cover and chill dough for about 1 hour or until easy to handle.

 

 

 

Combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in the sugar/cinnamon mixture.

 

Place 2 inches apart on an ungreased cookie sheet.

 

 

 

Bake at 375 degrees for 10-11 minutes or until edges are golden brown.

 

 

 

Per Serving: 102 Calories; 4g Fat; 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 55mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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CHEESECAKE SLICES

 

Recipe By: Abacobaby

 

Servings: 48

 

Points per serving: 1.7

 

 

 

3/4 cup butter -- softened

 

3 ounces cream cheese -- softened

 

3/4 cup sugar

 

2 teaspoons lemon peel -- finely chopped

 

2 Tablespoons lemon juice

 

2 teaspoons orange peel -- finely chopped

 

1 teaspoon vanilla

 

2 cups flour

 

1/4 cup chopped pecans

 

1/4 cup graham cracker crumbs

 

 

 

Beat butter and cream cheese.

 

Add sugar, lemon peel, lemon juice, orange peel, and vanilla, beat until combined. Beat in the flour, stirring it in with a wooden spoon if you have to.

 

 

 

Divide dough in half. Cover and chill for 30 minutes or til easy to handle.

 

 

 

Shape each portion of dough into an 8 inch long roll.

 

Stir together nuts and crackers in a small bowl; place mixture on wax paper.

 

Roll dough rolls in mixture to coat evenly; press mixture lightly into dough.

 

Wrap each roll in plastic wrap or waxed paper and chill for 2-24 hours.

 

 

 

Cut dough into 1/4 inch thick slices. Place slices 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes or till bottoms are lightly browned. Cool on cookie sheet for 1 minute.

 

 

 

Per Serving: 69 Calories; 4g Fat; 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

 

 

 

 

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HAZELNUT SHORTBREAD STARS

 

Recipe By: Abacobaby

 

Servings: 30

 

Points per serving: 3.8

 

 

 

1 cup chopped hazelnuts -- or pecan halves

 

2 cups flour

 

1/2 cup sugar

 

1/3 cup cornstarch

 

1 cup butter -- cut into small pieces

 

1/2 teaspoon vanilla

 

4 ounces white baking bar -- melted

 

 

 

Place nuts in a shallow baking pan, and bake in a 350 degree oven about 8 minutes or till lightly toasted; cool.

 

 

 

Place flour, sugar, and cornstarch into a food processor bowl fitted with a metal blade. Add butter and vanilla; process till mixture is crumbly. Mixture should not be a ball of dough.

 

 

 

Place dough on a lightly floured surface and form into a ball.

 

 

 

Knead until smooth. Divide dough in half; wrap each in plastic wrap, and chill for about 30 minutes or till easy to handle.

 

 

 

Roll one half of dough at a time on a lightly floured surface to 1/4 to 1/2 inch thickness. Cut dough into stars or rounds with 2 1/2 to 3 inch cookie cutter.

 

 

 

Place cutouts 1 inch apart on an ungreased cookie sheet. Pierce each cutout three times with a fork, going all the way through to the cookie sheet.

 

 

 

Bake at 350 degrees for about 12 minutes or until edges and bottoms just start to brown.

 

 

 

Drizzle cooled cookies with melted white baking bar. Makes about 30.

 

 

 

Per Serving: 149 Calories; 10g Fat; 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 0 Other Carbohydrates.

 

 

 

 

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CREAM WAFERS

 

Recipe By: MontanaGrizGirl

 

Servings: 24

 

Points per serving: 4.5

 

 

 

CREAM WAFERS

 

1 cup butter -- softened

 

1/3 cup whipping cream

 

2 cups flour

 

 

 

Mix thoroughly butter, cream and flour.

 

Cover and chill.

 

 

 

CREAMY FILLING

 

1/4 cup butter -- softened

 

3/4 cup powdered sugar

 

1 teaspoon vanilla

 

Any Color Tint to make favorite color

 

 

 

Cream together until smooth and fluffy.

 

 

 

1 cup sugar

 

 

 

Heat oven to 375. Roll about 1/3 of dought at a time 1/8 inch thick on floured board. (Keep remaining dough chilled.) Cut into 1 1/2 inch rounds. (I use a shot glass)

 

 

 

Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on UNGREASED baking sheet. Poke rounds with fork about four times.

 

 

 

Bake 7-9 minutes or JUST UNTIL SET BUT NOT BROWN. Cool. Put cookies together in pairs with filling mix.

 

 

 

Per Serving: 181 Calories; 11g Fat; 1g Protein; 20g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 99mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

 

 

 

 

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SNICKERS BAR COOKIES

 

Recipe By: RebeccaLynn78

 

Servings: 60

 

Points per serving: 3.7

 

 

 

1 cup butter -- softened

 

1 cup peanut butter -- creamy

 

1 cup light brown sugar

 

1 cup sugar

 

2 eggs

 

2 teaspoons vanilla

 

3 1/2 cups all-purpose flour -- sifted

 

1 teaspoon baking soda

 

1/2 teaspoon salt

 

26 ounces Snickers Miniature Candy Bars -- about 60 pieces

 

 

 

Preheat oven to 350 degrees. Combine the butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda. Cover and chill dough for 2 to 3 hours.

 

 

 

Unwrap all Snickers. Remove dough from refrigerator. Shape about 1 tablespoon of dough around each candy. Place on a greased cookie sheet and bake for 10 to 12 minutes. Let cookies cool on baking rack. Makes about 60 cookies.

 

 

 

Per Serving: 162 Calories; 8g Fat; 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 124mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

 

 

 

 

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BUTTERSCOTCH COOKIES

 

Recipe By: MaryZotz

 

Servings: 42

 

Points per serving: 2

 

 

 

12 ounces butterscotch chips

 

1/2 cup peanut butter

 

6 cups cornflakes

 

 

 

Melt chips with peanut butter together in a large, heavy saucepan over very low heat, stirring occasionally to blend flavors well. Add cornflakes and mix well until flakes are coated. Remove from heat. Shape small amounts (about a heaping teaspoon) on wax paper. Refrigerate several hours until set, then package in tin or jars. Makes 3 1/2 dozen cookies. Keep in refrigerator or may freeze.

 

 

 

Per Serving: 96 Calories; 2g Fat; 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 152mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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CATHEDRAL WINDOWS

 

Recipe By: MaryZotz

 

Servings: 60

 

Points per serving: 2

 

 

 

1/2 cup butter

 

12 ounces semisweet chocolate chips

 

1 cup chopped walnuts

 

12 ounces miniature colored marshmallows

 

7 ounces coconut flakes

 

 

 

Heat butter and chocolate chips in the top of a double boiler over low heat, stirring occasionally, until melted and smooth. Cool slightly. Toss marshmallows and nuts in a large bowl; stir in chocolate. Tear five 9-inch sheets of waxed paper and sprinkle each generously with coconut. Divide dough into fifths and place each fifth on a sheet of waxed paper. Roll tightly into 2-inch diameter logs and refrigerate overnight or until firm. Before serving, unwrap from waxed paper and cut into 1/2" slices.

 

 

 

(if you don't like coconut you can use crushed graham crackers)

 

 

 

Per Serving: 87 Calories; 5g Fat; 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 27mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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CHRISTMAS HAYSTACKS

 

Recipe By: MaryZotz

 

Servings: 24

 

Points per serving: 2.7

 

 

 

10 ounces white chocolate chips

 

1 cup chopped almonds -- toasted

 

1/2 cup candied red cherries -- chopped

 

1/2 cup candied green cherries -- chopped

 

1/2 cup coconut flakes

 

 

 

Line a cookie sheet with wax paper. Stir vanilla chips in a double boiler over low heat until smooth, or microwave on medium power for 2 1/2 minutes or until soft, then stir until smooth.

 

Remove from heat and stir in almonds and cherries. Drop teaspoonfuls onto prepared cookie sheet. Sprinkle with coconut. Refrigerate until hard. Store in an airtight container.

 

 

 

Per Serving: 114 Calories; 7g Fat; 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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PANOCHA (BROWN SUGAR FUDGE)

 

Recipe By: MaryZotz

 

Servings: 48

 

Points per serving: 1.3

 

 

 

1 1/2 cups sugar

 

1 cup brown sugar, packed

 

1/3 cup light cream

 

1/3 cup 2% low-fat milk

 

2 Tablespoons butter

 

1 teaspoon vanilla

 

1/2 cup chopped pecans

 

 

 

Butter sides of a heavy 2-quart saucepan. In it combine sugars, cream, milk, and butter. Heat over medium heat, stirring constantly, till sugars dissolve and mixture comes to boiling. Then cook to soft-ball stage (238 F on your candy thermometer), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 F) without stirring. Add vanilla. Beat vigorously till fudge becomes very thick and starts to lose its gloss. Quickly stir in nuts and spread in buttered shallow pan or small platter. Score in squares while warm; cut when firm.

 

 

 

Per Serving: 58 Calories; 2g Fat; trace Protein; 11g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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FROGS

 

Recipe By: MaryZotz

 

Servings: 36

 

Points per serving: 3

 

 

 

1/2 cup cocoa powder

 

2 cups granulated sugar

 

1/2 cup 2% low-fat milk

 

1/2 cup butter

 

1 teaspoon vanilla extract

 

1 cup chunky peanut butter

 

1 cup coconut flakes

 

1 cup rolled oats

 

2 cups quick-cooking oats

 

 

 

Line two baking sheets with waxed paper. In a large saucepan, stir together cocoa, sugar, milk, butter and peanut butter. Boil for 5 minutes, then remove from heat. Stir in vanilla extract, coconut and oats. Combine well. Drop by tablespoonfulls onto prepared cookie sheets. Refrigerate 1 hour or until set. Keep refrigerated. Makes 3-4 dozen cookies.

 

 

 

Per Serving: 148 Calories; 7g Fat; 3g Protein; 19g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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AMISH GINGER COOKIES

 

Recipe By: MaryZotz

 

Servings: 48

 

Points per serving: 2

 

 

 

3/4 cup butter -- softened

 

1 cup granulated sugar

 

1 egg

 

1/4 cup molasses

 

2 1/2 cups all-purpose flour

 

1 teaspoon ground ginger

 

1 teaspoon ground cloves

 

1 teaspoon ground cinnamon

 

1 1/2 teaspoon baking soda

 

1/3 cup granulated sugar

 

 

 

Preheat oven to 350 F. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined. Add the remaining ingredients and mix until well combined. Roll dough into 1-inch balls and roll in the extra 1/3 cup granulated sugar. Place balls on ungreased baking sheet. Bake for 5 - 7 minutes until barely turning brown. Allow to cool for 1 minute on baking sheet and then remove to wire racks to cool completely.

 

 

 

*These cookies are very soft and just melt in your mouth!!

 

 

 

Note: Recipe from Frankenmouth Community Cookbook.

 

 

 

Per Serving: 77 Calories; 3g Fat; 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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MUDDY BUDDIES

 

Recipe By: MaryZotz

 

Servings: 18

 

Points per serving: 4.6

 

 

 

3 cups Rice Chex®

 

3 cups Corn Chex®

 

3 cups Wheat Chex®

 

1 cup semisweet chocolate chips

 

1/2 cup smooth peanut butter

 

1/4 cup butter

 

1 teaspoon vanilla extract

 

1 1/2 cups powdered sugar

 

 

 

Place cereal in large bowl. Place chocolate chips, peanut butter and butter in medium microwave-safe bowl. Microwave in high for 1 1/2 minutes or until mixture is smooth when stirred. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour mixture into large plastic bag with powdered sugar; shake until all pieces are coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. Makes about 9 cups. Serving size is 1/2 cup.

 

 

 

Per Serving: 214 Calories; 9g Fat; 4g Protein; 32g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 216mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

 

 

 

 

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SEVEN LAYER MAGIC BARS

 

Recipe By: MaryZotz

 

Servings: 36

 

Points per serving: 3.5

 

 

 

1/2 cup butter

 

1 1/2 cups graham cracker crumbs

 

14 ounces sweetened condensed milk

 

1 cup butterscotch chips

 

1 cup semisweet chocolate chips

 

1 1/3 cups coconut flakes

 

1 cup chopped pecans

 

 

 

Preheat oven to 350°, (325° for glass dish). Line a 13x9-inch baking pan with a sheet of foil, making sure to cover the sites well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.

 

 

 

Per Serving: 149 Calories; 9g Fat; 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

 

 

 

 

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MINNESOTA MUNCHERS

 

Recipe By: MaryZotz

 

Servings: 48

 

Points per serving: 2.8

 

 

 

1 cup butter -- softened

 

1 1/2 cups brown sugar, packed

 

2 eggs

 

2 teaspoons vanilla extract

 

2 1/2 cups all-purpose flour

 

1 teaspoon baking powder

 

1/4 teaspoon salt

 

1 cup milk chocolate chips

 

1/2 cup semisweet chocolate chips

 

2/3 cup Hershey's Skor Toffee Bits

 

1 cup chopped pecans

 

 

 

Preheat oven to 350 F. Grease two cookie sheets. In a medium bowl, cream together butter and sugar. Beat in eggs, one at a time, then stir in vanilla. Combine flour, baking powder and salt; stir into creamed mixture. Fold in milk chocolate and semisweet chips, toffee bits and pecans. Drop by tablespoons onto cookie sheet. Bake for 10 to 12 minutes in preheated oven. Cool on baking sheet for 5 minutes before removing to cool completely on wire racks.

 

 

 

Per Serving: 145 Calories; 8g Fat; 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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TURTLE BROWNIES

 

Recipe By: MaryZotz

 

Servings: 36

 

Points per serving: 7

 

 

 

14 ounces caramel candy

 

5 ounces lowfat evaporated milk

 

2 packages Betty Crocker® Fudge Brownie Mix

 

2 1/2 cups water

 

2 sticks butter -- melted

 

3 large eggs

 

2 cups semisweet chocolate chips

 

2 cups chopped pecans

 

 

 

Heat oven to 350. Spray cake pan with Pam. Melt the caramels and evaporated milk in a small sauce pan over low heat. When caramels are completely melted cover pan and set aside. Put brownie mix, water, melted butter and eggs in large mixing bowl. Blend on low speed for 1 minute then scrape down sides and continue mixing on medium speed for 2 minutes. Pour half the batter in cake pan and bake. Bake until puffing begins but the center is still soft (15-20 minutes). Remove pan from oven. Pour the caramel mixture over the cake and spread it to cover entire cake. Sprinkle 1 cup of chocolate chips over the caramel layer and then 1 cup of pecans over that. Pour the remaining brownie mix on top and spread it out to cover the entire cake. Put back in oven and bake until the brownies just start to pull away from the sides of the pan (about 30 minutes). Remove from oven and pour the remaining cup of chocolate chips on top. Place the remaining pecans in a pie plate and toast them in the oven for 4 minutes then remove. Spread the now melted chocolate chips over the entire brownie and sprinkle the toasted pecans over the top. Let sit for 20 minutes before cutting.

 

 

 

Per Serving: 311 Calories; 16g Fat; 3g Protein; 43g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 205mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.

 

 

 

 

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OAT-N-CRUNCH BROWNIES

 

Recipe By: Sharstar

 

Servings: 24

 

Points per serving: 3.6

 

 

 

1 package Betty Crocker® Fudge Brownie Mix

 

1/2 cup chopped pecans

 

1/3 cup quick-cooking oats

 

1/4 cup packed brown sugar

 

1/4 teaspoon ground cinnamon

 

2 Tablespoons butter

 

3/4 cup mini m&m’s

 

 

 

Grease bottom of 9x13 pan. Prepare brownie mix according to package directions; spoon into pan. Combine pecans, oats, brown sugar and cinnamon. Stir in butter, then candy. Sprinkle mixture over batter.

 

 

 

Bake @ 350 degrees for 35 min.

 

 

 

Per Serving: 165 Calories; 6g Fat; 1g Protein; 27g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 93mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 1/2 Other Carbohydrates.

 

 

 

 

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EGGNOG COOKIES

 

Recipe By: RebelYell25

 

Servings: 48

 

Points per serving: 1.8

 

 

 

2 1/2 cups all-purpose flour

 

1 teaspoon baking powder

 

1/2 teaspoon ground cinnamon

 

1/2 teaspoon ground nutmeg

 

1 1/4 cups sugar

 

3/4 cup butter

 

1/2 cup eggnog

 

1 teaspoon vanilla

 

2 egg yolks

 

1 Tablespoon ground nutmeg

 

 

 

Preheat oven to 300°F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside.

 

 

 

In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.

 

 

 

Add the flour mixture and beat at low speed just until combined. Do not overmix.

 

 

 

Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg.

 

 

 

Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.

 

 

 

Per Serving: 77 Calories; 3g Fat; 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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PEANUT BUTTER CUP COOKIES

 

Recipe By: RebelYell25

 

Servings: 40

 

Points per serving: 3

 

 

 

1 3/4 cups all-purpose flour

 

1/2 teaspoon salt

 

1 teaspoon baking soda

 

1/2 cup butter -- softened

 

1/2 cup sugar

 

1/2 cup peanut butter

 

1/2 cup packed brown sugar

 

1 egg -- beaten

 

1 teaspoon vanilla extract

 

2 tablespoons milk

 

40 miniature peanut butter cup candies

 

 

 

1. Preheat oven to 375 degrees F (190 degrees C).

 

 

 

2. Sift together the flour, salt and baking soda; set aside.

 

 

 

3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.

 

 

 

4. Shape into 40 balls and place each into an ungreased mini muffin pan.

 

 

 

5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from

 

 

 

Per Serving: 128 Calories; 7g Fat; 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 125mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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SUGAR COOKIES

 

Recipe By: RebelYell25

 

Servings: 60

 

Points per serving: 3

 

 

 

1 cup vegetable oil

 

1 cup butter -- softened

 

1 cup powdered sugar

 

1 cup granulated sugar

 

2 eggs

 

1 teaspoon vanilla

 

4 cups unsifted flour

 

1 teaspoon baking soda

 

1 teaspoon cream of tartar

 

1/2 teaspoon salt

 

1/2 cup granulated sugar

 

 

 

Beat Wesson oil and butter. Add confectioners' sugar and 1 cup granulated sugar and beat well. Beat in eggs and vanilla. Sift flour, soda, cream of tartar, and salt. Stir into sugar mixture. Mix well. Chill at least 2 hours. Roll into balls and roll them in granulated sugar. Place on ungreased cookie sheet and flatten with bottom of glass dipped in sugar also. Don't flatten too thin. Bake at 375 degrees for approximately 10 minutes (depends on your oven) until light brown at edges. Makes approximately 5 dozen

 

 

 

Per Serving: 119 Calories; 7g Fat; 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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PEANUT BUTTER BALLS

 

Recipe By: Canary*Bird

 

Servings: 30

 

Points per serving: 2.4

 

 

 

1 cup honey

 

2 cups nonfat dry milk powder

 

1 cup peanut butter

 

2/3 cup powdered sugar -- or nuts or crushed cornflakes, or coconut

 

 

 

Mix peanut butter, honey & milk to form a thick mixture. I combined with a wooden spoon then use my hands & the hands of my son's. Roll out into small balls about the size of a walnut. Then roll in powdered sugar- you could also roll into crushed nuts or corn flakes or anything you would like, just make sure you adjust the points if needed. Refrigerate & enjoy!

 

 

 

Source:

 

"This is a recipe I saw on Paula Deen from the Food Network. My boys loved helping me mix the dough & then roll out into balls. A very kid-friendly recipe!"

 

 

 

Per Serving: 112 Calories; 4g Fat; 4g Protein; 16g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

 

 

 

 

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NEIMAN MARCUS COOKIE

 

Recipe By: RebelYell25

 

Servings: 112

 

Points per serving: 3.5

 

 

 

2 cups butter

 

4 cups flour

 

2 teaspoons baking soda

 

2 cups sugar

 

5 cups blended oatmeal -- see note

 

24 ounces semisweet chocolate chips

 

2 cups brown sugar, packed

 

1 teaspoon salt

 

8 ounce Hershey's Milk Chocolate Bar -- grated

 

4 eggs

 

2 teaspoons baking powder

 

3 cups chopped walnuts

 

2 teaspoons vanilla

 

 

 

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

 

 

 

Note: Measure oatmeal and blend in a blender to a fine powder.

 

 

 

Per Serving: 150 Calories; 8g Fat; 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 88mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

 

 

 

 

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PECAN TASSIES

 

Recipe By: RebelYell25

 

Servings: 24

 

Points per serving: 2.6

 

 

 

Crust:

 

1 stick margarine -- room temperature

 

3 ounces cream cheese -- room temperature

 

1 cup all-purpose flour

 

 

 

Mix together -- chill covered for 1 hour. Roll into small balls. Press into small muffin pans (spray w/cooking spray).

 

 

 

Filling:

 

1 Tablespoon melted butter

 

1 teaspoon vanilla

 

1 egg

 

1 dash salt

 

2/3 cup chopped pecans

 

 

 

Mix together, fill crusts almost to the top. Bake at 325 about 20-25 minutes. Cool one hour then remove from pan. Serves 24.

 

 

 

Description:

 

"My late mother used to make these and they are one of my sentimental

 

favorites!"

 

 

 

Per Serving: 95 Calories; 8g Fat; 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 73mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat.

 

 

 

 

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ANGEL COOKIES

 

Recipe By: MaryZotz

 

Servings: 36

 

Points per serving: 1.5

 

 

 

1 package angel food cake mix

 

1 1/2 teaspoons almond extract

 

1/2 cup diet red soda

 

7 ounces coconut flakes

 

 

 

Mix together all ingredients and drop by teaspoon on cookie sheet covered with foil or sprayed with Pam. Bake 10 to 12 min. at 350. Remove from sheet while still warm. Makes 36 cookies.

 

 

 

Per Serving: 70 Calories; 2g Fat; 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 100mg Sodium. Exchanges: 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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ALMOND FUDGE TRUFFLES

 

Recipe By: MaryZotz

 

Serving Size : 24

 

Points per serving: 0.6

 

 

 

1/2 cup unsweetened cocoa powder

 

2 Tablespoons unsweetened cocoa powder

 

1 cup powdered sugar -- sifted

 

1/2 cup lowfat cream cheese -- at room temp

 

1/2 teaspoon almond extract

 

 

 

1. Reserve 2 tablespoons of the cocoa powder on a sheet of wax paper. In a food processor or a medium bowl, with an electric mixer on high speed, blend the remaining 1/2 cup of cocoa powder, the confectioners sugar, cream cheese and almond extract.

 

 

 

2. Drop the cream cheese mixture by rounded teaspoons into the reserved cocoa powder, making 24 truffles; roll into balls and refrigerate until firm. 1-2 hours

 

 

 

Per Serving: 36 Calories; 1g Fat; 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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JELL-O COOKIES

 

Recipe By: MaryZotz

 

Servings: 48

 

Points per serving: 1

 

 

 

1 package Betty Crocker® SuperMoist yellow cake mix

 

1 package sugar-free Jell-O – (1.3 ounce box) Any Flavor

 

2/3 cup unsweetened applesauce

 

 

 

Mix and drop cookies by spoonfuls onto cookie sheet. Bake for 8 - 10 minutes at 350º.

 

 

 

Per Serving: 45 Calories; 1g Fat; trace Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 71mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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POOR MAN'S TURTLES

 

1 Point Each

 

 

 

13 oz bag Rolos

 

1 bag tiny twists pretzels

 

1 bag pecan halves (medium size, in baking section of grocery)

 

 

 

Line cookie sheet with foil. Lay out pretzels, place one unwrapped rolo on

 

top of Pretzel. Bake at 325 for 4 minutes or until chocolate becomes shiny.

 

Take out of oven, place pecan half on each one, smashing down rolo. Let

 

cool for 10 minutes, then place entire sheet in fridge to set for at least 1

 

hour.

 

 

 

 

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S’MORE BARS

 

Recipe by: LuvMy2Grlz

 

Servings: 24

 

Points per serving: 7

 

 

 

CRUST:

 

28 whole graham cracker boards, crushed (4 1/2 cups crumbs)

 

3 Tablespoons sugar

 

1/4 teaspoon salt

 

6 Tablespoons butter, melted

 

 

 

BROWNIE:

 

6 oz bittersweet chocolate, chopped

 

3/4 Cup butter

 

3 eggs

 

1 1/4 cups sugar

 

1 cup all-purpose flour

 

1 teaspoon salt

 

2 teaspoons vanilla

 

 

 

TOPPPING

 

7.5 ounce jar marshmallow cream

 

2 Tablespoons milk

 

1 cup mini chocolate kisses

 

3 whole graham cracker boards, broken up

 

 

 

Heat oven to 350.

 

CRUST: Combine graham cracker crumbs, sugar, salt & melted butter in small bowl until dry ingredients are evenly moistened. Transfer crumb mixture to 13 x 9 x 2-inch baking pan; press crumb mixture evenly over the bottom of pan, pressing the crumbs evenly into corners and along sides of pan. Refrigerate crust until chilled and set.

 

BROWNIE: Combine bittersweet chocolate and butter in microwave-safe glass bowl or glass measuring cup. Heat chocolate mixture in microwave oven on high until chocolate and butter are melted, about 1 minute. Stir chocolate mixture until smooth. With hand-held electric mixer on med-high speed, beat together eggs and sugar in large bowl until well blended. Reduce speed to medium. While continuing to beat, gradually add melted chocolate-butter mixture to egg mixture; beat until the mixture is smooth, scraping down the side of the bowl occasionally. Stir the flour and salt into egg mixture. Then stir in vanilla until smooth. Scrape brownie mixture into crust-lined baking pan; smooth top, level with a rubber spatula. Bake at 350 for 30 minutes or until top is smooth and center is set when gently pressed with fingertip.

 

TOPPING: While brownie layer is baking, whisk together marshmallow cream and milk in small bowl until the mixture is well blended and smooth. Pour the marshmallow topping mixture over the brownie layer in the pan. Spread or tilt the pan to level the topping and cover the brownie layer completely. Sprinkle the mini chocolate kisses evenly over the marshmallow topping. Then scatter the crumbled graham crackers all over the top. Bake at 350 for 3 minutes or until the chocolate kisses are glossy and the marshmallow topping is set. Let cool in the pan on a wire rack. Cut into bars.

 

 

 

Nutritional Value Per Serving: 300 calories, 15 g fat (8 g saturated), 3 g protein, 40 g carbohydrates, 1 g fiber, 218 mg sodium, 51 mg cholesterol.

 

 

 

 

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ROCKY ROAD FUDGE BARS

 

Recipe By: LuvMy2Grlz

 

Servings: 48

 

Points per serving: 3.8

 

 

 

BASE:

 

1/2 cup butter

 

1 ounce unsweetened chocolate -- chopped

 

1 cup all-purpose flour

 

1 cup sugar

 

1 teaspoon baking powder

 

1 teaspoon vanilla

 

3/4 cup chopped walnuts

 

FILLING:

 

8 ounces cream cheese – softened (reserve 2 ounces for frosting)

 

1/4 cup butter -- softened

 

1/2 cup sugar

 

2 Tablespoons all-purpose flour

 

1/2 teaspoon vanilla

 

1 egg

 

1/4 cup chopped walnuts

 

1 cup semisweet chocolate chips

 

FROSTING:

 

2 cups miniature marshmallows

 

1/4 cup butter

 

1/4 cup 2% low-fat milk

 

1 ounce unsweetened chocolate -- chopped

 

Reserved 2 oz. Cream cheese

 

3 cups powdered sugar -- sifted

 

1 teaspoon vanilla

 

 

 

1) Heat oven to 350. Grease and flour 13x9” pan. In large saucepan over low heat, melt ½ C margarine and 1 oz. Unsweetened chocolate, stirring constantly until smooth. Lightly spoon flour into measuring cup, level off. Add 1 C flour and remaining base ingredients, mix well. Spread into prepared pan.

 

2) In small bowl, combine all filling ingredients except 1/4 C nuts and chocolate chips. Beat 1 minute at medium speed until smooth and fluffy; Stir in nuts. Spread over chocolate mixture; sprinkle evenly with chocolate chips. Bake at 350 for 25 to 35 minutes or until toothpick inserted in center comes out clean.

 

3) Immediately sprinkle marshmallows over top. Return to oven and bake additional 2 minutes. In large saucepan over low heat, combine 1/4 C butter, milk, 1 oz. Unsweetened chocolate and reserved 2 oz. Cream cheese; stir until well blended. Remove from heat; stir in powdered sugar and 1 tsp. Vanilla until smooth. Immediately pour frosting over marshmallows and lightly swirl knife to “marble”. Refrigerate until firm; cut into bars. Makes 48 bars.

 

 

 

Per Serving: 160 Calories; 9g Fat; 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

 

 

 

 

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SPICY OATMEAL COOKIES

 

Recipe By: pmallow

 

Servings: 48

 

Points per serving: 1.2

 

 

 

1 package Betty Crocker® SuperMoist spice cake mix

 

4 egg whites

 

1 cup quick-cooking oats

 

1/2 cup unsweetened applesauce

 

1/2 cup raisins

 

 

 

Preheat oven to 350 degrees. Grease cookie sheets. Combine cake mix, egg whites, oats, and applesauce in large mixing bowl. Beat at low speed w/electric mixer until blended. Stir in raisins. Drop by rounded teaspoons onto prepared cookie sheets. Bake 7-9 minutes or until lightly browned. Cool 1 minute on cookie sheets. Move to cooling racks, cool completely.

 

 

 

Per Serving: 56 Calories; 1g Fat; 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat.

 

 

 

 

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EASY ONE POINT COOKIES

 

Recipe By: JerleneBlue

 

Servings: 48

 

Points per serving: 1.5

 

 

 

1 package Funfetti cake mix

 

1/3 cup Canola Oil

 

2 large Eggs

 

 

 

Mix well and roll into balls about the size of a walnut. Put on sprayed cookie sheet. Bake at 350 degrees for about 10 - 12 minutes. Makes 48 cookies.

 

 

 

I ran this through the recipe builder and it came up as 1 point per cookie. You can use any flavor cake mix that you like. I just like the Funfetti, myself.

 

 

 

Per Serving: 61 Calories; 3g Fat; trace Protein; 9g Carbohydrate; 0g Dietary Fiber; 8mg Cholesterol; 77mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

 

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APPLE PIE WON-TONS

 

Recipe By: MaryZotz

 

Servings: 16

 

Points per serving: 1

 

 

 

2 apples -- grated

 

1/2 cup dried cranberries -- cut in thin strips

 

2 tablespoons light brown sugar

 

1/2 teaspoon cinnamon

 

1/4 teaspoon nutmeg

 

1/4 teaspoon allspice

 

16 won-ton wrappers -- 3 1/2" squares

 

cooking spray

 

1 teaspoon sugar

 

1/2 teaspoon cinnamon

 

 

 

Preheat oven to 400 degrees. In medium bowl mix first five ingredients. Place one wonton flat on work surface and spoon 1 tablespoon filling into the center. Moisten edges of wonton with water and fold in half to form triangle. Press edges to seal. Repeat with the remianing wontons. Arrange the filled wontons on ungreased baking sheet and lightly coat wontons with nonstick cooking spray and sprinkle with the cinnamon and granulated sugar. Bake until golden, about 16 minutes. Turn and bake 2 more minutes.

 

 

 

Per Serving: 52 Calories; trace Fat; 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 46mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Fat; 0 Other Carbohydrates.

 

 

 

 

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PUMPKIN WON-TONS

 

Recipe By: MaryZotz

 

Servings: 16

 

Points per serving: 0.5

 

 

 

1 cup canned pumpkin

 

3 tablespoons light brown sugar

 

1 teaspoon pumpkin pie spice

 

16 won-ton wrappers -- 3 1/2" square

 

1 teaspoon sugar

 

1/2 teaspoon cinnamon

 

 

 

Preheat oven to 400 degrees. In medium bowl mix first three ingredients. Place one wonton flat on work surface and spoon 1 tablespoon filling into the center. Moisten edges of wonton with water and fold in half to form triangle. Press edges to seal. Repeat with the remianing wontons. Arrange the filled wontons on ungreased baking sheet and lightly coat wontons with nonstick cooking spray and sprinkle with the cinnamon and granulated sugar. Bake until golden, about 16 minutes. Turn and bake 2 more minutes.

 

 

 

Per Serving: 36 Calories; trace Fat; 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

 

 

 

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COOKIE DOUGH BROWNIES

 

Recipe By: MaryZotz

 

Servings: 12

 

Points per serving: 6.3

 

 

 

Brownie

 

1/2 cup sugar

 

1/2 cup splenda -- granular

 

1 1/2 cups cake flour

 

1/2 cup cocoa powder

 

1/2 teaspoon salt

 

1 cup unsweetened applesauce -- put in cheesecloth and let drain for 15 minutes before adding to rest of ingredients

 

4 egg whites

 

2 teaspoons vanilla extract

 

 

 

Combine ingredients and beat at medium speed for 3 minutes.

 

Pour into greased 13x9 inch pan. Bake at 350 for 30 minutes or until brownies test done. Cool completely.

 

 

 

Filling

 

1/2 cup whipped butter

 

1/4 cup brown sugar, packed

 

1/4 cup sugar

 

2 Tablespoons milk, 2% lowfat

 

1 teaspoon vanilla extract

 

1 cup cake flour

 

 

 

Beat butter and sugars. Add vanilla and milk. Mix well. Add flour.

 

Spread over brownies. Chill until firm.

 

 

 

Glaze

 

1 cup semisweet chocolate chips

 

 

 

Melt and spread over filling.

 

 

 

Per Serving: 291 Calories; 10g Fat; 4g Protein; 48g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 163mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.

 

 

 

 

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JULIE'S EASY FUDGE

 

Recipe By: JulieSwoboda

 

Servings: 24

 

Points per serving: 3.6

 

 

 

2 cups milk chocolate chips

 

1 tub Betty Crocker® Creamy Deluxe® Ready-To-Spread Dark Chocolate Frosting -- or any flavor you want

 

1/3 cup chopped walnuts -- or any nut you want

 

 

 

Melt this together in the microwave, pour into an 8x8 pan, put in refrigerator until set and cut into as many pieces as you desire.

 

 

 

Per Serving: 156 Calories; 8g Fat; 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 38mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

 

 

 

 

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IRISH CRÈME LIQUOR

 

Recipe by: Corky140

 

 

 

1 Cup bourbon/whiskey

 

2 Tablespoons chocolate syrup

 

1 Cup sweetened condensed milk

 

1 teaspoon vanilla extract

 

1 teaspoon coconut extract

 

3 eggs

 

8-10 ounces non -dairy creamer

 

 

 

Blend. Refrigerate!!! Voila!!

 

I usually get some glass flasks with a cork at The Container Store and tie with a plaid ribbon!!

 

 

 

Sometimes ya need a little sumpin' to go with those delicious cookies. (And to get you through the holiday season-LOL)

 

 

 

 

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APPLE PIE PUNCH

 

Recipe by: Semi-Homemade with Sandra Lee

 

 

 

2 cups Apple Cider

 

4 ounces Spiced Rum

 

2 ounces Cinnamon Schnapps

 

1 Red Apple -- sliced very thin

 

 

 

Mix liquids together and serve over ice (can also be served warmed). Garnish with thin apple slices. Makes 4 servings.

 

 

 

 

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CRANBERRY DROPS

Recipe By: Rhally

Servings: 60

Points per serving: 1.5

 

1/3 cup butter

1 cup granulated sugar

3/4 cup brown sugar, packed

1/4 cup 2% low-fat milk

2 Tablespoons orange juice

1 egg

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup chopped almonds

2 1/2 cups chopped cranberries

 

Heat oven to 375. Cream butter and sugars together. Beat in milk, OJ, and

egg. Stir together flour, baking powder, salt, and soda. Blend well with

sugar mixture. Stir in nuts and cranberries. Drop dough by teasponfuls on

greased baking sheet. Bake 10 to 15 minutes.

 

Per Serving: 66 Calories; 2g Fat; 1g Protein; 10g Carbohydrate; trace

Dietary Fiber; 6mg Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 0

Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

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SUGARED VANILLA COOKIES

Recipe By: NewRobin

Servings: 64

Points per serving: 1.3

 

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

10 tablespoons butter -- softened

2 teaspoons vanilla extract

2 large egg whites

cooking spray

1 cup colored sugar - Cake Mate brand, Red or Green for holidays

 

Lightly spoon flour into dry measuring cups; level with a knife. Combine

flour, baking soda, and salt, whisking.

 

Place granulated sugar and butter in large bowl. Beat with a mixer until

light and fluffy. Add vanilla and egg whites, beating until well blended.

Beating at low speed, gradually add flour mixture, beating just until soft

dough forms. Divide dough into 2 portions. Place each portion on plastic

wrap; shape into 8" log. Wrap logs in plastic wrap; freeze at least 2 hours

or until very firm.

 

Preheat oven to 375 F.

 

Working with one log at a time, lightly coat each log with cooking spray.

Roll log in sugar sprinkles, pressing gently to adhere. Cut each log into 32

(1/4" thick) slices. Place 1" apart on baking sheets coated with cooking

spray. Bake at 375 for 10 minutes or until set. Remove from pans; cool

compleely on wire racks.

 

Source:

"Cooking Light Magazine, December 2005"

 

Per Serving: 58 Calories; 2g Fat; 1g Protein; 10g Carbohydrate; trace

Dietary Fiber; 5mg Cholesterol; 38mg Sodium. Exchanges: 0 Grain(Starch); 0

Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

 

 

 

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ALMOND CRUNCH COOKIE

Recipe By: MMartini

Servings: 96

Points per serving: 2.6

 

1 cup sugar

1 cup powdered sugar

1 cup butter

1 cup oil

1 teaspoon almond extract

2 eggs

3 1/2 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

2 cups chopped almonds

6 ounces Hershey's Skor Toffee Bits

1/2 cup sugar -- for coating

 

Combine sugar, confectioners' sugar, butter and oil until well blended. Add

almond extract and eggs, mix well. In large bowl combine flour, whole wheat

flour, baking soda, cream of tartar and salt; mix well. Add to sugar

mixture, mix at low speed until well blended. By hand, stir in almonds and

brickle chips. Roll dough into balls. Roll balls in sugar and place on

cookie sheet and flatten with fork. Bake at 350 degrees for 12 to 18

minutes.

 

Per Serving: 103 Calories; 7g Fat; 1g Protein; 10g Carbohydrate; trace

Dietary Fiber; 10mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch);

0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

 

 

 

--------------------------------------------------------------------------------

 

 

GINGER COOKIES

Recipe By: Food TV 12 Days of Cookies 2005

Servings: 48

Points per serving: 1.8

 

2 1/4 cups all-purpose flour

1 1/2 teaspoons ground ginger

1 1/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground mustard

1/2 teaspoon salt

5 cracks freshly ground black pepper

3/4 cup unsalted butter -- at room temperature

1/2 cup sugar

1/3 cup sugar -- for rolling the cookies

1/4 cup dark brown sugar

1 large egg yolk

1 teaspoon pure vanilla extract

1/2 cup molasses

2 Tablespoons preserved ginger -- see Cook's Note

 

Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and

black pepper together in a medium bowl.

 

Beat the butter and the sugars with a hand mixer or electric mixer on

medium-high until light and fluffy, about 2 minutes. Scrape down the sides

of the bowl. Add the egg yolk and vanilla and beat on medium speed until

just incorporated, about 20 seconds. Add the molasses and ginger preserves

and continue beating until the batter is an even light brown color, 30

seconds more.

 

Add the dry ingredients all at once, beating slowly to make a soft, smooth

dough. Use a rubber spatula to make sure all ingredients are combined. Then

beat again for 20 seconds. Cover the bowl with plastic and refrigerate the

dough until firm, about 25 minutes.

 

Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice

cream scoop, portion the dough into a slightly heaping tablespoon for each

cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in

the sugar, and space them 2 inches apart on a nonstick or lightly oiled

cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is

what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy

center.)

 

Preheat oven to 375 degrees F.

 

Bake until the top is crackly, and the insides peeking out are dark and

moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the

baking sheets, then transfer to racks to cool completely.

 

Serve or store in a tightly sealed container for up to 3 weeks.

 

Cook's Notes

• Ginger preserves give lots of flavor without the hard chunks of

crystallized ginger. They are found in most grocery stores.

 

Per Serving: 78 Calories; 3g Fat; 1g Protein; 12g Carbohydrate; trace

Dietary Fiber; 13mg Cholesterol; 58mg Sodium. Exchanges: 1/2 Grain(Starch);

0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

--------------------------------------------------------------------------------

 

 

SUGAR COOKIES

Recipe by: MaryZotz

Servings: 28

Points per serving: 3

 

1/2 cup butter -- softened

1/2 cup lowfat cream cheese -- softened

1/2 cup sugar

1/2 cup powdered sugar

2 eggs

1 teaspoon vanilla extract

3 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon cream of tartar

1/4 cup heavy whipping cream

1/3 cup colored sugar -- for decoration if desired. (Add points for this.

Ingredient not included in nutritional information.)

 

DIRECTIONS:

 

1. In a medium bowl, cream together the butter, cream cheese and sugars.

Stir in the eggs and vanilla. Sift together the flour, baking powder and

cream of tartar, stir into the creamed mixture alternately with the heavy

cream. Cover dough, and chill for 2 to 3 hours, until firm.

2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

3. On a lightly floured surface, roll out the dough to 1/4 inch thickness.

Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on

the prepared cookie sheets. Sprinkle with colored sugar if desired.

4. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges

of cookies are light brown. Remove from baking sheet and cool on wire racks.

Store in an airtight container.

 

Per Serving: 134 Calories; 5g Fat; 3g Protein; 19g Carbohydrate; trace

Dietary Fiber; 27mg Cholesterol; 84mg Sodium. Exchanges: 1 Grain(Starch); 0

Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

 

 

 

--------------------------------------------------------------------------------

 

 

 

OREO BALLS

Recipe by: MaryZotz

Servings: 52

Points per serving: 2.4

 

1 pound Oreos -- crushed

8 ounces cream cheese -- softened

10 ounces white baking bar

1/2 cup semisweet chocolate chips

 

Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls. Chill for an hour. Melt approximately 3/4 package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 min. While waiting, melt about 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.

 

Per Serving: 96 Calories; 6g Fat; 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

 

 

 

 

--------------------------------------------------------------------------------

 

 

 

OATMEAL ALMOND BALLS

Recipe By: Raidermom

Servings: 24

Points per serving: 0.8

 

1/4 cup sliced almonds

1/3 cup honey

2 egg whites

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1 1/2 cups quick cooking oats

 

Preheat oven to 350 degrees F. Place almonds on cookie sheet; bake 8-10 minutes or until golden brown. Set aside. Do not turn oven off.

Combine honey, egg whites, cinnamon and salt in large bowl; mix well. Add oats and toasted almonds; mix well.

Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased nonstick cookie sheet. Bake 12 minutes or until lightly browned. Cool on wire rack.

 

Per Serving: 44 Calories; 1g Fat; 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

 

 

 

--------------------------------------------------------------------------------

 

 

CREAM CHEESE SPRITZ

Recipe by: MaryZotz

Servings: 48

Points per serving: 2

 

8 ounces cream cheese -- softened

1 cup butter -- softened

2/3 cup granulated sugar

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

 

Combine cream cheese, butter, sugar and vanilla extract, mixing until well blended. Add flour; mix well. Chill.

 

Force dough through cookie press onto ungreased cookie sheets. Bake at 400 degrees F for 6 to 8 minutes or until set and very lightly browned.

 

 

*You can add food coloring for holiday colors.

 

Source:

"Philadelphia Brand Cream Cheese"

 

Per Serving: 73 Calories; 6g Fat; 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.

 

 

Using Smart Balance and Lowfat Cream Cheese:

Per Serving: 60 Calories; 4g Fat; 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 63mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

 

 

 

--------------------------------------------------------------------------------

 

 

 

LEMON BARS

Recipe By: Mimmosmom

Servings: 24

Points per serving: 2

 

1 cup all-purpose flour

5 teaspoons all-purpose flour

2 tablespoons whole wheat flour

1/2 cup powdered sugar

1/2 teaspoon salt

6 tablespoons cold butter

2 large eggs

2 egg whites

2/3 cup sugar

1 1/2 teaspoons lemon rind

1/2 cup lemon juice

3 tablespoons nonfat milk

 

Combine dry ingredients in food processor (leave out the 5 t flour). Add butter and pulse. Press into 8” square pan and bake for 16-18 minutes at 350.

 

Whisk eggs, egg whites, sugar, lemon rind, lemon juice and milk with remaining flour. Pour over crust and bake for 15 minutes until knife comes out clean.

 

Per Serving: 89 Calories; 3g Fat; 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

 

**Make Lime Bars by using Lime Rind and Lime Juice instead of lemon.

**Make Orange Bars by using Orange Rind and Orange Juice instead of lemon.

**Make Pineapple Bars by using 1/4 cup crushed pineapple and Pineapple Juice instead of lemon.

 

 

 

--------------------------------------------------------------------------------

 

 

 

Compiled by Mary Zotz

 

Revised 2005-12-17


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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Thanks so much!! There are alot of great recipes here! I am not gonna feel deprived this Christmas! Yah! Hugs, Chrissy


Restarted 4/21/16

SW230/CW193/GW125

Mini-goal: 170 by July 4th

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The link is directing me to a site for Zotz Shots that has craft items, including some lovely lighted boxes. However, I can't get to any cookie recipes.

 

Is it possible that the link has been corrupted?

 

Thank you for all of your work. I just hope I will be able to open it eventually.

 

Deedee


Deedee

 

 

"Do or do not. There is no try." (Yoda)

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http://web.archive.org/web/20051203060335/http://www.zotz.com/crafts/cooking/camchristmascookies05.htm

 

I viewed the site by using the wayback machine....google it and then you can find any old webpage they have saved.

Here it is.


Hoppy

 

Lifetime - 02/22/08

 

I will not weigh more tomorrow morning than I did this morning! ~Colleen

 

http://www.theanimalrescuesite.com - please click daily 16_2_104.gif

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This looks like it will have a TON of goodies to try!!

 

Thanks,

Lesa


HW: 297/ RESTART: 207.8/ CW: 205.6 / WWG: 146

 

10/18/2011: RESTART

:bcb_mad:*RNT is not an excuse.....it is a challenge!

 

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I would be interested in the cookie recipes

 

when i clip on the hyperlink I don't know how to access the recipes.

 

Could you tell me what I'm doing wrong.

 

thanks

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all the recipes from the site are posted at the top of the second page of this thread. :)


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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Great cookie collection. Here is a 1 pt. Snickerdoodle recipe Kellie put in her WW cookbook on recipecircus.com:

Snickerdoodles

 

Source of Recipe

 

Cooking Light

 

Recipe Introduction

 

Snickerdoodles are my all time favorite cookie for the holidays, I can't wait to make these! ***UPDATE*** Made these for christmas and my sons loved them, they could not tell the difference between them and my original recipe... These are a keeper for sure!

List of Ingredients

 

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1 cup sugar

1/4 cup butter, softened

1 tablespoon corn syrup

1 teaspoon vanilla

1 large egg

3 tablespoons sugar

2 teaspoons ground cinnamon

Cooking spray

 

Recipe

 

Preheat oven to 375°.

 

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.

 

Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.

 

Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.

 

With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.

 


marge

 

SW: 206

GW: 146

CW: 166. 8:bcb_march

40#: 2/5; 45# 4/1; 50# 4/29

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bcb_sad

I am missing something don't see cookie recipes just photographs

Betty

 

 

I don't see them either... Are we doing something wrong... I want to bake... please help


SW: 161 :ugh:

CW: 156

GW: 145:crazy:

PGW: 142

 

Joined WW (again). Oct 10/2006

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Julie and any that follow,

 

There is a post a few above this one that points out that all of the recipes that were in that link are on the top of page two of this thread.


Kathy

 

Over goal and not happy

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