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Old 12-13-2006, 11:32 AM   #105
thinthinker
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Join Date: Jul 2000
Location: Michigan, USA
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Default Some holiday treats from MSN Diet and Health

Litzer Cookies
This classic Austrian cookie is typically made with almonds and a raspberry jam, but a different nut or jam will work, too.

Makes: 2 dozen

Per Cookie: 69 cal, 1 g pro, 12 g carb, 2 g fat, 0 g sat. fat, 7 mg chol, 0 g fiber, 50 mg sodium
2 WW points

Prep Time: 40 minutes
Baking Time: 10 to 12 minutes each batch

c trans-free margarine or butter, softened
1 Tbsp canola oil
c granulated sugar
Grated peel of l lemon (optional)
1 lg egg
1 tsp vanilla extract
1 2/3 c all-purpose flour
1 tsp baking powder
tsp salt
c sliced almonds (optional)
1/3 c raspberry jam
Confectioners' sugar

1. Beat margarine, oil, granulated sugar and lemon peel, if using, until light. Beat in egg and vanilla extract until smooth.

2. In separate bowl, combine flour, baking powder and salt. Add to sugar mixture, and stir by hand just until dough is soft. Divide dough in half, shape each half into a disk, wrap in plastic and refrigerate one hour, or until well chilled.

3. When ready to bake, preheat oven to 350F.

4. Between two pieces of wax paper, roll out one disk to " thickness. Cut out cookies using a 1"- to 2"-round cookie cutter or glass rim. Using a "-round or shaped cutter, cut centers out of half the cookies.

5. Place cookies 2" to 3" apart on baking sheet coated with cooking spray. Sprinkle cookies with centers cut out with almonds, if using, pressing gently to help them adhere.

6. Bake 10 to 12 minutes, until lightly golden around edges. Transfer to rack to cool. Repeat with remaining disk, rerolling scraps once to get as many cookies as possible.

7. Spread solid cookies with jam, and sprinkle cut-out cookies lightly with confectioners' sugar. Top each solid cookie with a cut-out cookie.



Chocolava Cookies
This fudgy cookie, named for its cracked, lava-like appearance, is a chocolate lover's dream.

Makes: 2 Dozen

Per Cookie: 92 cal, 1 g pro, 18 g carb, 2 g fat, 0 g sat. fat, 0 mg chol, 1 g fiber, 71 mg sodium
2 WW points

Prep Time: 20 minutes
Baking Time: 12 to 14 minutes

1 1/3 c all-purpose flour
1 c granulated sugar
1/3 c packed brown sugar
c cocoa powder
1 tsp baking powder
tsp salt
c trans-free margarine or butter, softened
3 lg egg whites, lightly beaten
1 tsp vanilla extract
Confectioners' sugar, for rolling

1. Preheat oven to 350F.

2. Combine flour, granulated sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar. Stir in margarine until mixture is well combined and crumbly. (This part can be done in a food processor.) Add egg whites and vanilla extract. Stir by hand just until dough comes together.

3. Place a few heaping spoonfuls of confectioners' sugar into shallow dish. Roll dough into 1" balls, then roll balls in sugar to coat. Place 2" apart on baking sheet coated with cooking spray. Bake 12 to 14 minutes, until just set around edges but still soft in the middle. Transfer to rack to cool.



Sweet Carrot Pumpkin Bars
A double whammy of pumpkin and carrots gives just one of these bars more than 100 percent of the daily value of vitamin A. The dried fruit and nuts add even more vitamins, minerals, and fiber.

Makes: 1 Dozen

Per Bar: 214 cal, 0 g pro, 34 g carb, 7 g fat, 1 g sat. fat, 18 mg chol, 2 g fiber, 152 mg sodium
4 WW points

Prep Time: 12 minutes
Cooking Time: 30 to 35 minutes

1 c all-purpose flour
1 tsp baking powder
tsp baking soda
tsp ground cinnamon
tsp salt
1 lg egg
1 lg egg white
1 c packed brown sugar
c canned pumpkin
2 Tbsp canola oil
2 Tbsp trans-free margarine or butter, melted
Grated peel of 1 orange
1 tsp vanilla extract
c packed grated carrots
c raisins
1/3 c dried cranberries or chopped apricots
1/3 c chopped walnuts or pecans

1. Preheat oven to 350F.

2. Combine flour, baking powder, baking soda, cinnamon and salt.

3. In separate bowl, beat egg and egg white until foamy. Beat in sugar, pumpkin, oil, margarine, orange peel and vanilla extract until smooth.

4. Add flour mixture to egg mixture and stir by hand until almost combined. Stir in carrots, raisins, cranberries and nuts just until blended.

5. Spread batter into 8"x 8" pan coated with cooking spray. Bake 30 to 35 minutes, until top springs back when lightly touched. Cool in pan on rack.



Monster Cookies
These crisp, crunchy cookies contain no flour, which causes them to spread out on the pan when baked.

Makes: 2 Dozen

Per Cookie: 190 cal, 6 g pro, 28 g carb, 7 g fat, 2 g sat. fat, 10 mg chol, 3 g fiber, 125 mg sodium
4 WW points

Prep Time: 20 minutes
Cooking Time: 15 to 17 minutes

c trans-free margarine or butter, softened
c reduced-fat peanut butter
1 c packed brown sugar
1 lg egg
1 lg egg white
1 tsp vanilla extract
3 c rolled oats
1 tsp baking soda
tsp salt
c chocolate chips
c candy-coated mini-chocolate pieces

1. Preheat oven to 350F.

2. Combine margarine and peanut butter. Add sugar, egg, egg white and vanilla extract. Beat until smooth.

3. Add oats, baking soda, salt, chocolate chips and chocolate pieces. Mix well.

4. Drop spoonfuls of dough about 2" apart on baking sheet. Bake 15 to 17 minutes, until golden. Let cool a few minutes on sheet before removing to rack.



Hazelnut Cappaccino Biscotti
Biscotti means twice baked. Packed with hazelnuts and chocolate chips, these are perfect with coffee or a cappuccino.

Makes: 2 Dozen

Per Biscotti: 125 cal, 0 g pro, 21 g carb, 4 g fat, 1 g sat. fat, 10 mg chol, 1 g fiber, 87 mg sodium
3 WW points

Prep Time: 20 minutes
Baking Time: 60 minutes

2 1/3 c all-purpose flour
1 c sugar
tsp baking soda
tsp baking powder
tsp ground cinnamon (optional)
tsp salt
c strong coffee, cooled
1 Tbsp 1 percent milk
1 lg egg
1 lg egg white
1 tsp vanilla extract
c hazelnuts, toasted, skinned and coarsely chopped
c chocolate chips or chopped white chocolate

1. Preheat oven to 350F.

2. Combine flour, sugar, baking soda, baking powder, cinnamon and salt.

3. In separate bowl, stir together coffee, milk, egg, egg white and vanilla extract. Add coffee mixture to flour mixture. Stir by hand just until dough is soft. Stir in hazelnuts and chocolate chips.

4. Turn dough onto lightly floured surface. With floured hands, shape into two 8" logs. Place logs 2" to 3" apart on baking sheet coated with cooking spray and flatten each into a rectangle about 3" wide.

5. Bake 20 to 25 minutes, until golden and firm. Transfer logs to rack to cool 15 minutes. Reduce oven temperature to 275F.

6. Place logs on cutting board, trim ends and cut each log diagonally into " to " slices using a serrated knife. Place slices cut side down on baking sheet. Return to oven, and bake 20 minutes. Flip cookies over, and bake 20 minutes longer. Transfer to rack to cool.

Variation: For a shiny finish, brush the tops of the dough logs before baking with a glaze made with 1 egg white beaten with 1 teaspoon water.



Gingerbread People
If you want to hang these as ornaments, cut a small hole near the top with the end of a straw before baking. Once the cookies have cooled, thread a ribbon through the hole.

Makes: 3 Dozen

Per Cookie: 85 cal, 0 g pro, 17 g carb, 1 g fat, 0 g sat. fat, 0 mg chol, 2 g fiber, 86 mg sodium
1 WW points

Prep Time: 50 minutes
Baking Time: 10 to 15 minutes

c trans-free margarine or butter, softened
c packed brown sugar
c dark molasses
1/3 c cold water
3 c all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
tsp ground allspice
tsp salt
tsp ground clovesSmooth vanilla frosting (optional)

1. Beat margarine, sugar, molasses and water with electric mixer or by hand until smooth. In separate bowl, combine flour, baking soda, cinnamon, ginger, allspice, salt and cloves.

2. Add flour mixture to molasses mixture, stirring by hand just until soft dough forms. Divide dough in half, shape each piece into a disk, wrap in plastic and refrigerate two hours or overnight.

3. When ready to bake, preheat oven to 350F.

4. On lightly floured surface or between two pieces of wax paper, roll out one disk about 1/8" thick. Cut out cookies using 5" gingerbread man cookie cutter. Place 1" apart on baking sheet coated with cooking spray. Bake 10 to 15 minutes, until set. (Bake a few minutes longer for crispier cookies.) Transfer to rack to cool. Repeat with remaining disk, rerolling scraps once to get as many cookies as possible. When cookies are completely cool, decorate with smooth vanilla frosting, if using.

NOTE: To make smooth vanilla frosting, combine 2 cups confectioners' sugar, cup hot water, 1 teaspoon light corn syrup and teaspoon vanilla extract. Stir until smooth. This makes enough for 4 dozen cookies.
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