Desserts - Low point cookie recipes




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Punky
08-04-1999, 11:31 AM
* Exported from MasterCook *

Almond Meringues - 1 Point

Recipe By : Weight Watchers Magazine, April '85, page 38
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 egg whites
1 pinch cream of tartar
2 tablespoons honey
1/2 teaspoon almond extract
2 whole-wheat matzoh boards -- crumbled
2 tablespoons grated orange peel

1. Preheat oven to 200 degrees F. In medium bowl, beat egg whites with
cream of tartar until frothy and beginning to stiffen. Beat in honey and
extract and continue to beat until stiff peaks form. Fold in crumbled
matzohs and orange peel. Drop batter by teaspoonfuls onto nonstick baking
sheet lined with parchment paper or sprayed with nonstick cooking spray.
Bake for about 50 minutes or until tops begin to brown; remove from oven
and cool slightly; transfer to wire racks and cool completely. Store
cookies in an airtight container. Makes 8 servings, 5 cookies each.

Serving size (5 cookies) According to the magazine: Per serving: 59 Cal,
2g Pro, 0.1g Fat, 12g Carb, 19mg Sod, ?g Fib Each serving provides: 1/2
Brd, 25 Opt. Cal. Weight Watcher Points: 1

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SueC
08-14-1999, 07:25 PM
* Exported from MasterCook *

Cocoa Meringue Drops

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 Pinch salt
3 large egg whites
1/8 teaspoon cream of tartar
2 tablespoon powdered sugar

Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment paper. Sift 1/4 cup sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy.

Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For chewy soft cookies, bake meringues 25 minutes. For drier, crisper cookies, bake meringues 40 minutes. Cool cookies on baking sheets. Sift powdered sugar over cookies.

Makes 40 pieces. Each piece contains only 14 calories and 1/10th of a gram of fat!

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Per serving: 546 Calories (kcal); 3g Total Fat; (4% calories from fat); 15g Protein; 128g Carbohydrate; 0mg Cholesterol; 303mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 7 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0

SueC
08-14-1999, 07:25 PM
* Exported from MasterCook *

Devil's Food Cookies - 1 Point

Recipe By :Eating Well, October, 1992
Serving Size : 60 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup prunes -- pitted
1 1/2 cups sugar
1/2 cup nonfat yogurt
1/4 cup vegetable oil
2 large egg whites -- lightly beaten
1 1/2 cups cake flour -- sifted
1 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon instant coffee granules

Position rack in the center of the oven and preheat oven to 350 degrees F. Line baking sheets with parchment paper or coat with nonstick cooking spray. In a small bowl, soak prunes in 1/2 cup hot water for 10 to 15 minutes until plump and soft. Place the prunes and the soaking liquid in a food processor or blender and process until smooth. in a medium-sized bowl, whisk together the prune puree, sugar, yogurt, oil and egg whites.
In a medium-sized bowl, stir together flour, cocoa, slat, baking soda and instant coffee. using a wooden spoon, stir the dry ingredients into the wet, mixing just until blended. Drop the dough by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake for 12 to 14 minutes, or until the tops spring back when touched lightly. Transfer cookies to wire racks and let cool. Makes 5 dozen cookies.
NI: Calories 43; Fat 1; Fiber (according to MasterCook) 1 per cookie
Submitted to REG 6 by Suzanne C.


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Per serving: 46 Calories (kcal); 1g Total Fat; (20% calories from fat); 1g Protein; 9g Carbohydrate; trace Cholesterol; 32mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


SueC
08-14-1999, 07:32 PM
* Exported from MasterCook *

Oatmeal Cookies - 1 Point

Recipe By :Eating Well, October, 1992
Serving Size : 36 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar, packed
3/4 cup unsweetened applesauce
1 large egg white -- lightly beaten
2 tablespoons vegetable oil
2 tablespoons vanilla extract
1 cup raisins
2 cups rolled oats
1 cup sifted cake flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Position rack in the center of the oven and preheat oven to 350 degrees F. Line baking sheets with parchment paper or coat with nonstick cooking spray. In a large bowl, whisk together sugar, applesauce, egg white, oil and vanilla until smooth. Stir in raisins. In a medium sized bowl, stir together oats, cake flour, whole wheat flour, baking soda, cinnamon and salt. using a wooden spoon, stir the dry ingredients into the wet, mixing just until blended.
Drop the dough by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake for about 15 minutes or until lightly browned. Transfer cookies to a wire rack and let cool.
NI: Calories 74; Fat 1; Fiber (according to MasterCook) 1 per cookie
Submitted to REG 6 by Suzanne C.


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Per serving: 81 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 69mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Kelly_S
08-21-1999, 01:53 AM
* Exported from MasterCook *

Nestle Toll-House Cookies

Recipe By : Nestle
Serving Size : 150 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 cups Gold Medal Flour
4 teaspoons baking soda
4 teaspoons salt
4 cups Seal of Arizona Butter -- 8 sticks
3 cups sugar
3 cups packed brown sugar
4 teaspoons vanilla extract
24 ounces Nestle Semi-Sweet Morsels
8 eggs

1. In a small bowl combine flour, baking soda and salt.

2. In a large bowl beat butter, sugars and vanilla.

3. Add eggs, one at a time.

4. Gradually beat in flour mixture.

5. Stir in morsels.

6. Drop by rounded teaspoons onto ungrasded baking sheets.

7. Bake at 370 degrees F for 9-11 minutes or until golden brown.

Makes 12 1/2 dozen cookies 4" cookies or 25 dozen 2" cookies .

4" cookies:
Calories: 128.1
Fat grams: 5.1
Fiber grams: 0.5

W/W Points: 2

2" cookies:
Calories: 64.1
Fat grams: 3.1
Fiber grams: 0.3

W/W Points: 1

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[This message has been edited by Kelly_S (edited 11-01-1999).]

Jules
08-25-1999, 11:14 AM
Chocolate Chip Bars
Yield: 48 servings

Ingredients


1/4 cup plus 2 tablespoons margarine, softened
1/3 cup sugar
3/4 cup firmly packed dark brown sugar
2  egg whites
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semisweet chocolate mini-morsels
Vegetable cooking spray


Instructions
Cream margarine and next 2 ingredients at medium speed of an electric mixer until light and fluffy. Add egg whites and vanilla; beat well.

Combine flour, baking soda, and salt; gradually add to creamed mxture, beating well. Stir in chocolate morsels.

Press cookie dough into the bottom of a 13- x 9- x 2-inch baking pan coated with cooking spray. Bake at 375 degrees F for 10 minutes. Cool in pan.

Serving size: 1 bar.

Nutritional Information: CALORIES 67 (30% from fat) / PROTEIN 0.9g / FAT 2.2g (SAT 0.7g, MONO 0.9g, POLY 0.5g) / CARB 11g / FIBER 0.2g / CHOL 0mg / IRON 0.4mg / SODIUM 35mg / CALCIUM 7mg

SOURCE: Cooking Light YEAR: 1994 ISSUE: Jan/Feb PAGE: 62

Kelly_S
08-26-1999, 03:20 AM
* Exported from MasterCook *

Old-Fashioned Sugar Cookies - 1 Point

Recipe By : BH&G Low-Cal, Low-Fat Recipes
Serving Size : 72 Preparation Time :0:00
Categories : Cookies Holiday Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
4 teaspoons milk
1/2 teaspoon vanilla
1/4 teaspoon anise extract or almond extract
2/3 cup butter
1 1/3 cups granulated sugar
Powdered Sugar Icing -- optional
Small multicolor decorative candies or
colored sugar -- optional

POWDERED SUGAR ICING
1 cup sifted powdered sugar
1/4 teaspoon vanilla
Milk or orange juice
Few drops food coloring -- optional

STIR together flour, cream of tartar, baking soda, and salt in a large bowl;
set aside.

STIR together eggs, milk, vanilla, and anise or almond extract in a small
bowl; set aside.

BEAT butter in a large mixing bowl with an electric mixer on medium
speed for 30 seconds. Add granulated sugar, and beat till fluffy.
Alternately add flour mixture and egg mixture to sugar mixture, beating till
combined (the dough may be a bit sticky). Wrap dough in waxed paper or
clear plastic wrap. Chill dough for 2 to 24 hours or till firm enough to
handle.

ROLL dough on a lightly floured surface to 1/8- to 1/4-inch thickness.
Using cookie cutters, cut into desired shapes, rerolling trimmings as
necessary. Arrange cutouts about 1 inch apart on an ungreased cookie
sheet. Bake in a 375 degree oven for 5 to 7 minutes or till the edges are
firm and light brown. Cool on cookie sheet for 1 minute. Transfer cookies
to a wire rack to cool completely. Decorate with Powdered Sugar Icing
and decorative candies or colored sugar, if desired. Makes 72 cookies.

POWDERED SUGAR ICING: STIR together powdered sugar, vanilla,
and 1 Tablespoon milk or juice in a mixing bowl. Stir in additional milk or
juice, 1 teaspoon at a time, till of spreading consistency. Stir in food
coloring, if desired. Makes 1/2 cup. Per Tsp: 17 Cal, 0g Fat, 0mg Choles,
0mg Sod, 4g Carbo, 0g Fiber, 0g Pro.

Nutritional facts per cookie: 49 Cal, 2g Total Fat(1g Sat Fat), 11mg
Choles, 51mg Sod, 7g Carbo, 0g Fiber, 0g Pro. Food Exchanges: 1/2 Fat.
POINTS: 1 - with or without the icing.

MC Formatted by Sue B 9-5-98 and submitted to the WW forum.

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Kelly_S
08-26-1999, 03:20 AM
* Exported from MasterCook *

Basic Icebox Sugar Cookies

Recipe By : Cooking Light '97
Serving Size : 24 Preparation Time :0:00
Categories : Cookies New Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons stick margarine -- softened
2/3 cup sugar
1 teaspoon vanilla extract
1 large egg white
Cooking spray

1. Combine the first 3 ingredients in a bowl, and set aside. Beat margarine
at medium speed of a mixer until light and fluffy. Gradually add sugar,
beating at medium speed of mixer until well-blended. Add vanilla and egg
white, and beat well. Add flour mixture, and stir until well-blended. Turn
dough out onto wax paper, and shape into a 6-inch log. Wrap log in wax
paper, and freeze for 3 hours or until very firm.
2. Preheat oven to 350 degrees.
3. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a
baking sheet coated with cooking spray. Bake at 350 degrees for 8 to 10
minutes. Remove from pan, and cool on wire racks. Yield: 2 dozen
(serving size: 1 cookie).

Calories: 59 (31% from fat); Fat 2g (sat 0.4g, mono 0.8g, poly 0.6g); Pro
0.7g; Carb 9.6g; Fiber 0.1g; Chol 0mg; Iron 0.2mg; Sodium 50mg; Calc
2mg. POINTS: 1 per cookie.

NOTE: Too much flour will make these cookies bake up dry and
crumbly, so be sure you lightly stir flour, then smooth it into a measuring
cup and level off with a knife. If dough is too soft to shape into designs,
simple chill until slightly firm. Dough may be frozen up to a month, but be
sure to double wrap for extra protection. To make it simple to have even
slices, first cut dough into 2 equal sections, then 4 sections and 8 sections.
Slice each section into 3 slices. It works!

MC Formatted by Sue B 12-19-98 and submitted to the WW forum.


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Kelly_S
08-26-1999, 03:21 AM
* Exported from MasterCook *

Brown Sugar Icebox Cookies - 1 Point

Recipe By : Make It Fresh - 1 Point
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Make It Fresh

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons stick margarine -- softened
2/3 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 large egg white
Cooking spray

1. Combine first 3 ingredients a bowl; stir well, and set aside. Beat
margarine at medium speed of a mixer until light and fluffy. Gradually add
sugar, beating at medium speed of a mixer until well blended. Add vanilla
and egg white; beat well. Add flour mixture, stirring until well blended.
Turn dough out onto wax paper; shape into 6-inch log. Wrap log in wax
paper; freeze 3 hours or until very firm.
2. Preheat oven to 350 degrees F.
3. Cut log into 24(1/4-inch) slices, and place slices 1 inch apart on a
baking sheet coated with cooking spray. Bake at 350 degrees for 8
minutes. Remove from pan; let cool on wire racks. Yield: 2 dozen(serving
size: 1 cookie).

POINTS: 1; Exchanges: 1/2 Starch, 1/2 Fat. Per serv: Cal 60(30% from
fat); Pro 0.7g; Fat 2g(0.4g); Carb 10g; Fib 0.1g; Iron 0.4mg; Sod 52mg;
Calc 7mg.

MC Formatted by Sue B 5-17-98 and submitted to the WW forum.


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NOTES : Spice Variation: Add 1/2 teaspoon ground cinnamon and 1/8
teaspoon ground cloves to flour mixture. Freckled Chocolate Variation:
Add 1 ounce grated semisweet chocolate to flour mixture. Espresso
Mocha Variation: Add 2 teaspoons instant espresso granules or 4
teaspoons instant coffee granules to flour mixture.

JaneStarr
08-26-1999, 08:00 AM
* Exported from MasterCook *

Icebox Sugar Cookies

Recipe By :Sarah Phillips -- THE HEALTHY OVEN BAKING BOOK
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Lowfat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick canola oil spray
1 1/2 cups unbleached all-purpose flour -- spoon & level
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter -- room temp (3/4 stick)
1 large egg
1 tablespoon light corn syrup
1 tablespoon vanilla extract
2 tablespoons sugar for dipping
For Spicy Cinnamon Cookies
1 teaspoon cinnamon -- optional
1/4 teaspoon cinnamon -- optional
1/8 teaspoon ground cloves -- optional

1. In a large bowl, whisk the flour, baking powder, and salt until well combined. Set aside.
2. In another large bowl, using a handheld electric mixer set at medium speed, scraping down the sides of the bowl often with a rubber spatula to force the mixture into the blades, beat the 1 cup of sugar and the butter until the mixture resembles coarse bread crumbs, about 1-1/2 minutes. Add the egg, corn syrup, and vanilla and beat until smooth. Using a spoon, gradually stir in the flour mixture. Transfer the dough to a sheet of waxed paper and form it into a log about 12 inches long and 1 inch in diameter. Wrap the log of dough in the waxed paper and refrigerate until well chilled, at least 2 hours or overnight.
3. Position a rack in the center of the oven and preheat to 375 F. Lightly spray 2 nonstick cookie sheets (preferably insulated) with oil (or use baker's parchment).
4. Unwrap the chilled dough. Place the 2 tablespoons of sugar in a small bowl. Using a thin, sharp knife, cut the dough crosswise into 1/4-inch-thick rounds. Dip each round in the sugar, and place the cookies, sugar side up, 2 inches apart on the prepared baking sheets.
5. One sheet at a time, bake the cookies until lightly browned around the edges, 10 to 12 minutes. The centers may seem slightly underdone, but they will firm when cooled. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely.
Spicy Cinnamon Cookies: Add 1 teaspoon ground cinnamon to the dry ingredients. Stir 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground cloves into the 2 tablespoons of sugar for dipping.
Nutritional Analysis: Per cookie (including Spicy Cinnamon Cookies): About 48 calories (5 percent from protein; 66 percent from carbohydrates; 29 percent from fat), 1 gram protein, 8 grams carbohydrates, 2 grams fat (1 gram saturated fat), 8 milligrams cholesterol, 12 milligrams sodium =1 WW Point per cookie

Description:
"Chill 2 Hours & Bake -- Simple, Crispy Vanilla Cookies"
Source:
"www.healthyoven.com"
S(Eat-LF Digest):
"Jackie Bordelon[jbord@premier.net] on July 15, 1999"
Copyright:
"1999 Sarah Phillips -- ISBN: 0-38549-281-2"
Yield:
"4 dozen"

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Per serving: 45 Calories (kcal); 2g Total Fat; (30% calories from fat); 1g Protein; 7g Carbohydrate; 8mg Cholesterol; 23mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : These cookies were wonderful. They had the same "mouth feel" as regular sugar cookies. I made the recipe this afternoon and they're all gone. They didn't even have time to cool off. Next time I will reduce the sugar by 1/4 cup. The cookies were sweet and I'd like them to be a little less so (personal preference). I didn't dip them in sugar before baking. I used nonstick "Echo Baker's Secret" pans. On the first pan I sprayed Pam so the cookies wouldn't stick - they didn't. On the second pan I used parchment paper. I prefer the parchment paper, there is less mess and it works beautifully. I baked the cookies for 7 minutes. I think you would need to bake them for 10 minutes on an insulated pan. This is an easy recipe and I will be making them again soon.
Enjoy,
Jackie in Baton Rouge, LA


MC5 Formatted by JaneStarr@home.com in CT using MC-Tagit
I highly recommend Sarah's book! Check it out on her web-site.-- JaneStarr
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

SueC
08-28-1999, 07:23 PM
* Exported from MasterCook *

Chocolate Chip Bars - 1 Point

Recipe By :Cooking Light YEAR: 1994 ISSUE: Jan/Feb PAGE: 62
Serving Size : 48 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup plus 2 tablespoons margarine -- softened
1/3 cup sugar
3/4 cup firmly packed dark brown sugar
2  egg whites
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semisweet chocolate mini-morsels
Vegetable cooking spray

Cream margarine and next 2 ingredients at medium speed of an electric mixer until light and fluffy. Add egg whites and vanilla; beat well.

Combine flour, baking soda, and salt; gradually add to creamed mxture, beating well. Stir in chocolate morsels.

Press cookie dough into the bottom of a 13- x 9- x 2-inch baking pan coated with cooking spray. Bake at 375 degrees F for 10 minutes. Cool in pan.

Serving size: 1 bar.

Nutritional Information: CALORIES 67 (30% from fat) / PROTEIN 0.9g / FAT 2.2g (SAT 0.7g, MONO 0.9g, POLY 0.5g) / CARB 11g / FIBER 0.2g / CHOL 0mg / IRON 0.4mg / SODIUM 35mg / CALCIUM 7mg

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Per serving: 30 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 19mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

rapunzels_glory
12-20-1999, 05:54 AM
1c flour
1/4 tsp baking soda
1/8 tsp salt
1/4 c margarine, softened
2/3 c sugar
1 tsp vanilla
1 lg egg white
cooking spray

1) Combine flour, baking soda, and salt; stir well, and set aside. Beat margarine atr medium speed of a mixer until light and fluffy. Gradually add sugar, beating at medium until well blended. Add vanilla and egg white, and beat well. Turn dough out onto wax paper, and shape into 6-inch log. Wrap log in wax paper, and freeze for 3 hours, or until very firm.
2) Preheat oven to 350.
3) Cut log into 24 (1/4" slices), and place slices 1 inch apart on a baking sheet covered with cooking spray. Bake at 350 for 8 minutes. Remove cookies from pans, let cool on wire racks. Yield 2 dozen --- serving size 1 cookie.

Kari_P
01-08-2000, 12:08 AM
* Exported from MasterCook *

Spice Cookies with Pumpkin Dip - 3 Points

Recipe By :Taste of Home
Serving Size : 40 Preparation Time :0:00
Categories : Cookies Dips & Spreads
Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
****Spice Cookies***
3/4 cup margarine -- softened
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
****Pumpkin Dip***
1 package light cream cheese -- (8 oz) softened
1 (18 oz) can pumpkin pie mix
2 cups confectioners’ sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

"My husband and two children like to eat these cookies warm from the oven. Having a dip to go along with the cookies makes this recipe fun for parties. A co-worker gave me the recipe for the pumpkin dip, and everyone loves it."

1. In a mixing bowl, cream margarine and sugar. Add egg and beat well. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight. Shape into 1/2-inch balls; place 2 inches apart on ungreased baking sheets. Bake at 375 degrees F for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack. For dip, beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator. Yield: 10 dozen (3 cups dip).

Serving Size (3 cookies and 1 tablespoon dip)
According to the website:
Per serving: Cal 129 (Cal from Fat: 31%), Fat: 5 g (Sat Fat 1g), Chol 8mg, Sod 174mg, Carb 21g, Pro 2g
Weight Watcher Points: 3

Source:
"Taste of Home's Low-Fat Country Cooking Cookbook"
Yield:
"40 servings"

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NOTES : MC-TagIt) by Pamela S. on 10/22/99. REG 6 shared by Pamela S. from WI. USA on 10/22/1999. Shared by Pamela S. on 1/3/2000 to the Weight Watchers Forum.

tia
01-18-2000, 07:59 AM
l box angel food cake mix
2 cups unsweetened coconut
1/2 cup water
1 tsp flavoring, almond or lemon

Preheat oven to 350F. Mix together with spoon. Dough will be fairly solid. Spray cookie sheet with nonstick spray. Drop by heaping teaspoonfuls. Bake for approx.10 minutes, until edges are barely turning color. Cookies will still look very white. Cool on rack. Do not overcook, they will be dried out if you do. Five of these cookes count as 3 points on WW 123 plan.

scrapper
02-24-2000, 08:33 PM
1 3/4 cups all purpose flour
1 1/4 cups miniature chocolate chips
1/2 cup cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
2 egg whites
1 tablespoon vanilla

Preheat oven to 350. I line my cookie sheets with Silpats. If you don't have those, probably use aluminum foil sprayed with Pam.

In a food processor, combine 1/4 cup chocoate chips, the cocoa, coffee powder, baking soda and salt. Process until well combined and the chocolate chips are ground. Transfer to a mixing bowl. In the same processor, combine the sugar, eggs, eg whites and vanilla. Process for 1 minute. Add to dry ingredients, then add chocolate chips. Mix to combine.

Spoon 1/4 of the batter into a rope 14 inches long and about 1 1/2 inches wide. Repeat, making 2 rows on 2 baking sheets for a total of 4. Bake until firm, about 15 minutes. Cool, reduce oven temperatre to 300.

Place baked logs on cutting board. With serrated knofe, cut into 1/2 inch slices, making 80 biscotti. Place slices upright on baking sheets, leaving space between each slice. Bake until sides feel dry to the touch, 20-25 minutes. Cool completely on wire rack. Store in airtight container.

73 calories in 2 biscotti, 0.5 g fiber, 2.0 g fat - 1.5 points by my calculations.

Enjoy!

[This message has been edited by scrapper (edited 02-24-2000).]

SueC
02-28-2000, 01:08 AM
* Exported from MasterCook *

Oatmeal Raisin Cookies - 1 Point

Recipe By :Southern Living All-Time Favorite Low-Fat Recipes
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter -- softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup egg substitute -- or 1 egg
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups quick-cooking oats -- uncooked
1/2 cup raisins
vegetable cooking spray

Beat butter at medium speed on electric blender. Gradually add sugars,
blending well. Add egg and vanilla; mix well.

Combine flour and next 3 ingredients. Gradually add to butter mixture,
mixing well. Stir in raisins.

Drop dough by 2 teaspoonfuls on cooking sheet coated with cooking
spray.

Bake at 350°F for 10 - 12 minutes or until lightly browned. Remove to
wire racks to cool.



[This message has been edited by SueC (edited 02-27-2000).]

SueC
02-28-2000, 01:08 AM
* Exported from MasterCook *

Oatmeal Krispies - 1 Point

Recipe By :Secrets of Success '97 (WW)
Serving Size : 40 Preparation Time :0:08
Categories : @ SENT 6/99 Desserts Cookies
Ww Forum

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup stick margarine -- softened
1/2 cup firmly packed brown sugar
1/3 cup egg beaters -- (r) 99% egg
-- substitute
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups quick-cooking oats
1/2 cup semisweet chocolate -- minichips
1/2 cup crispy rice cereal squares
cooking spray

1. Preheat oven to 350 degrees. 2. Cream margarine; gradually add brown
sugar, beating at medium speed of a mixer until well blended. Add egg
sub. and vanilla; beat well. 3. Combine flour, baking soda, and salt in
a medium bowl; add to creamed mixture, beating well. Stir in uncooked
oats, minichips, and cereal. 4. Drop dough by level tablespoons 2 inches
apart onto baking sheets coated with cooking spray. Bake at 350 degrees
for 8 minutes or until lightly browned. Let cool 1 minute on pans.
Remove from pans; let cool completely on wire racks. Yield: 40
cookies(serving size: 1 cookie). POINTS: 1

Per serving: Cal 57 (39% from fat); Pro 1 1g; Fat 2.5g(sat 0.8g); Carb
8.1g; Fib 0.4g; Chol 0mg; Iron 0.4mg; Sod 49mg; Calc 8mg.

MC Formatted by Sue B 10/97 and submitted to the WW forum.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

SueC
02-28-2000, 01:10 AM
* Exported from MasterCook *

Hershey's 50% Reduced Fat Oatmeal Chip Cookies - 2 Points

Recipe By :http://www.hersheys.com/
Serving Size : 48 Preparation Time :0:00
Categories : * From Pamela S. For Aug 99 Cookies
Sept. 99

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup 60% vegetable oil spread -- (1-1/2 sticks)
softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon -- up to 3/4
1/2 teaspoon salt
2 3/4 cups quick-cooking rolled oats
12 ounces reduced fat semi-sweet baking chips -- ((1 bag), Hershey's
1 cup raisins

1. Heat oven to 375 degrees F.
2. In large bowl, beat spread, granulated sugar and brown sugar with
electric mixer until well mixed. Add eggs and vanilla; beat until creamy.
Stir together flour, baking soda, cinnamon and salt; gradually add to
sugar mixture, mixing well.
3. Stir in oats, chocolate chips and raisins Drop by teaspoons onto
ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool
slightly; remove from cookie sheet to wire rack. Cool completely. Makes 4
Dozen cookies.

Serving size (1 cookie)
According to the web site:
Per serving: 110 Calories, 3.5g Fat, 1g Fiber (Fat content adjusted for
reduced availability of fat from Salatrim)
Weight Watcher Points: 2

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NOTES : Submitted by Waynette on 3/14/98 to W.W. Forum. MC formatted by
Pamela S. <swan@internetwis.com> on 3/22/98.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

SueC
02-28-2000, 01:12 AM
* Exported from MasterCook *

Oatmeal Bars - 2 Points

Recipe By :Prevention's Healthy Ideas
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg
1 egg white
3/4 cup sugar
1/2 cup brown sugar -- packed
3 tablespoons canola oil
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups rolled oats
1/2 cup raisins

1. Coat a 13" X 9" baking pan with no-stick spray and set aside.

2. In a food processor, mix the egg, egg white, sugar and brown sugar until smooth.

3. Add the oil and vanilla; process for 10 to 15 seconds.

4. Add the flour, baking soda and salt. Process until the mixture is just blended.

5. Add the oats and incorporate with on/off turns.

6. Sprinkle with the raisins and use a fork to lightly mix them in.

7. Transfer the dough to the prepared pan.

8. Wet your fingers with water and press the dough evenly into the pan.

9. Bake at 350 degrees F for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool in the pan.

Calories: 117.8
Fat grams: 2.3
Fiber grams: 0.9

W/W Points: 2

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NOTES : These bars have a hard crunchy crust and a chewy center. They're sure to please cookie lovers who have an undeniable sweet tooth. If you like, replace all or part of the raisins with chocolate chips but the points will change. The following nutritional information was provided with the recipe: 117 Calories/2.3 Fat Grams.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Tara
05-13-2000, 03:41 AM
* Exported from MasterCook *

Tara's Chocolate Chip Cookies

Recipe By : Tara M. Lettieri
Serving Size : 36 Preparation Time :0:45
Categories : Cookies

Amount Measure Ingredient -- Prep Method
------- ------------ ---------------------
3/4 Cup Butter Flavored Crisco
1 1/4 Cups Packed Light Brown Sugar
2 Tbsp Milk
1 Tbsp Vanilla
1 Egg Beaters® 99% Egg Substitute -- (1/4 Cup = 1 Egg)
1 3/4 Cups Flour
1 Tsp Salt
3/4 Tsp Baking Soda
1 1/2 Cups Milk Chocolate Chips

Heat oven to 375 degrees. Combine crisco butter, sugar, milk and vanilla in a large bowl (mix with an electric mixer for best results). Beat at medium speed until blended. Beat in egg.

In small bowl combine flour, salt and baking soda. Beat into the mixture (use electric mixer here also) at low speed. Stir in milk chocolate chips.

Drop rounded tablespoons onto ungreased baking sheet. Bake 8-9 minutes for
chewy cookies and 11-13 minutes for crisp cookies.

WW Points - 2 points each

Nutritional Info:

Calories - 90.4
Fat - 2.4
Fiber - 0.3

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------------------
tarlette@aol.com

Tara
08-20-2000, 09:31 AM
* Exported from MasterCook *

Double - Chocolate Chews - 1 Point

Recipe By : Best of Cooking Light Holidays, Dec.'97
Serving Size : 48 Preparation Time :0:08
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 Cups all-purpose flour
2/3 Cup sifted powdered sugar
1/3 Cup unsweetened cocoa
2 1/4 Teaspoons baking powder
1/8 Teaspoon salt
1 Cup semisweet chocolate mini-chips -- divided
3 Tablespoons vegetable oil
1 Cup packed brown sugar
2 1/2 Tablespoons light corn syrup
1 Tablespoon water
2 1/2 Teaspoons vanilla extract
3 Large egg whites
cooking spray

PREHEAT oven to 350 degrees. Combine first 5 ingredients in a bowl; set aside. COMBINE 3/4 cup chocolate chips and oil in a small saucepan, and cook over low heat until chocolate melts, stirring constantly. Pour
melted chocolate mixture into a large bowl, and cool 5 minutes. Stir brown sugar, corn syrup, water, vanilla, and egg whites into melted chocolate mixture. Stir in flour mixture and 1/4 cup chocolate chips.
DROP dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 8 minutes. Cool cookies 2 minutes or until firm. Remove cookies from pans, and cool on wire racks.

Yield: 4 dozen(serving size: 1 cookie)

Calories: 64(23% from fat); Protein 0.9g; Fat 1.6g; Carb 11.8g; Chol 0mg'; Sod 13mg. 1 Point per cookie.


------------------
tarlette@aol.com

"The chief cause of unhappiness is giving up what you want most for what you want at the moment"

JaneStarr
08-28-2000, 10:03 PM
This is for bananamoon:
I'm not much into biscotti, but I tried and liked this recipe last Christmas.

Jane
* Exported from MasterCook *

Double Chocolate Hazelnut Biscotti - 1 Point

Recipe By :"123 Success Recipe Collection" by Weight Watchers Magazine
Serving Size : 40 Preparation Time :0:00
Categories : Cookies Lowfat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup hazelnuts -- chopped
1 3/4 cups all-purpose flour
3/4 cup mini semisweet chocolate chips
1/2 cup unsweetened Dutch-process cocoa powder
1 tablespoon instant espresso or coffee powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
2 egg whites
1 tablespoon vanilla extract

1. Preheat oven to 350. Place the hazelnuts on a baking sheet; bake until light brown, about 8 minutes. Let cool. Line 2 large baking sheets with foil and spray the foil and spray the foil with nonstick cooking spray. Adjust the oven racks to divide the oven into thirds.

2. In a food processor, combine 2 tablespoons of the hazelnuts, the flour, 2 tablespoons of the chocolate chips, the cocoa, espresso powder, baking soda and salt. Process until the nuts are finely ground; transfer the dry ingredients to a large bowl. In the same food processor ( no need to clean), combine the sugar, eggs, egg whites and vanilla until slightly thickened, about 2 minutes. Add to the dry ingredients. Stir in the remaining hazelnuts and chocolate chips.

3. Spoon one-fourth of the batter (about 3/4 cup) into a long rope, about 14" long and 1-1/2" wide, on one side of the baking sheet; repeat with the remaining batter, making 2 ropes on each baking sheet, with space in between. Bake, reversing baking sheets once, until firm, about 15 minutes; cool 10 minutes. Reduce the oven temperature to 300.

4. Place the logs on a cutting board. Cut with a serrated knife on the diagonal into 1/2" thick slices, making 80 biscotti. Place the slices upright on the baking sheets, 1" apart. Bake until the cut sides feel dry to the touch, 20-25 minutes. Cool completely on wire racks. Store in an airtight container.

Points per serving (2 biscotti): 1. Per serving: 75 calories, 3 g Total Fat, 1 g Saturated Fat, 11 mg Cholesterol, 53 mg Sodium, 12 g Carbohydrate, 1 g Dietary Fiber, 2g Protein, 8 mg Calcium.

These are great! Definitely worth the effort. I made them for my dad at Christmas time and he loved them. Couldn't tell they were a WW recipe. REG 6 shared by Kathy K.(kkent@fix.net), San Luis Obispo, CA

I would store these in an air-tight container at room temp. They can also be frozen (but I don't find it necessary if they are used within a month) Jane


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Per serving: 64 Calories (kcal); 2g Total Fat; (28% calories from fat); 2g Protein; 10g Carbohydrate; 9mg Cholesterol; 51mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Downloaded from the Freezer-Friendly files at http://www.onelist.com/files/Friendly-Freezer/Biscotti

These cookies are excellent (and I don't usually like biscotti). Since I only have a small food processor, I used my Kitchen Aid mixer For step 2 (after grinding the nuts with only 1/4 cup of the flour and all of the cocoa, coffee, baking soda, salt, and sugar in the small processor) --Jane
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0



[This message has been edited by JaneStarr (edited 08-28-2000).]

edhodge
11-14-2000, 05:44 AM
Lemon Meringue Cookies- o pts
Makes about 2 dozen

2 lg. egg whites
1/8 tsp. salt
2/3 c.sugar
1 tsp. vanilla extract
1 tsp.finely grated lemon zest

1. Preheat oven to 400 degrees. Line two baking sheets with baking parchment and set aside.
2. Beat egg whites and salt in small bowl at high electric mixer speed until frothy. With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly- about 4 minutes. Beat in vanilla, then by hand fold in lemon zest.
3.Drop meringues from rounded teaspoon onto prepared baking sheets,spacing 2 inches apart. Set in oven, immediately turn oven off and let cookies remain in the oven for 2 hours (you can even leave them in overnight).
4. Peel meringues off parchment and store in airtight container.

This recipe comes from "Good Morning America, Cut the Calories" cookbook.

JaneStarr
12-02-2000, 01:05 PM
* Exported from MasterCook *

Maple-Ginger Cookies (Gingerbread Men) - 2 Points

Recipe By :Shape Cooks Mag.-Winter '97, Mani Niall
Serving Size : 30 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 tablespoons canola oil -- or veg. oil
1/2 cup maple syrup
1/2 cup Prune Butter -- (see below)
1 tablespoon vanilla extract
1 cup sugar
3 cups whole wheat flour -- pastry
1/4 teaspoon salt
1 teaspoon cinnamon
2 teaspoons ginger
1/4 teaspoon cloves
1 teaspoon baking soda
*****For Prune Butter****
1/2 cup prunes, pitted, Roundy's or Dole
1/8 cup water -- (2 tbsp. + 2 tsp.)
may need to add 1 more tsp. if to thick
Parchment paper or nonstick cooking spray
currants or raisins for decorating

1. Preheat oven to 350 degrees F.
2. Cream together butter, oil, maple syrup, Prune Butter and vanilla. Beat
in sugar.
3. Sift together flour, salt, spices and baking soda. Add flour mixture to
creamed mixture; stir with a wooden spoon to form a stiff dough.
4. To prepare cookie sheets, line with parchment paper or coat with
cooking spray.
5. Using moistened hands, form dough into 1 1/2-inch balls. Place the
balls about 2 inches apart on the sheets. Using the bottom of a flat, wide
glass dipped in cold water, press the dough to form cookies about 2 1/2
inches wide and 1/4 inch thick, or roll out dough and cut out gingermen.
6. Press currants or raisins into dough, to form facial features. Bake
10-12 minutes or until cookies spring back lightly when pressed in the
center. DO NOT OVERBAKE!
PRUNE BUTTER: Makes about 2 cups - 2 cups (9 ounces) pitted prunes and 2/3
cup boiling water. In a food processor fitted with a metal blade, or in a
blender, chop prunes. With processor running, pour water through feed
tube. Continue running appliance until mixture is smooth, about 2-3
minutes. Stop occasionally and scrape down the sides. A few small chunks
of prune will be left unpureed. The mixture will keep, refrigerated, for
up to 2 months.
Measure prune butter in a metal measuring cup, leveling off the top. (It's
too loose to measure accurately in a glass liquid measuring cup.) to make
only as much as you need for a specific recipe, follow the proportions of
3 parts pitted prunes to 1 part hot water. The amount of pitted prunes
used will yield the equivalent amount of puree. For example, if you need 1
cup of Prune Butter, use 1 cup of Prunes pureed with 1/3 cup water.
To reduce fat in other recipes, you can substitute Prune Butter for part
of the regular butter. If a recipe calls for 1 cup of butter, for example,
substitute 1/2 cup of butter and 1/4 cup Prune Butter.

* This is a cookie recipe of Mani Niall. The secret fat replacement
ingredient in some of his holiday cookie recipes is prune butter, a simple
puree of prunes and hot water. He states,"Never overmix and remember that
you can almost underbake a low-fat cookie and it will benefit."

Serving size (1 cookie)
According to the magazine:
Per serving: 102 Calories; 1.8g Fat, 1.7g Fiber
Weight Watcher Points: 2
Prune Butter:
According to the magazine:
Per Tablespoon: 24 Calories, 0.1g Fat, ?g Fiber
Weight Watcher Points: 0

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

Per serving: 97 Calories (kcal); 2g Total Fat; (17% calories from fat); 2g Protein; 19g Carbohydrate; 2mg Cholesterol; 69mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : MC formatted by Sue B. on 12/97. Submitted by Sue B. on 12/15/97
to the W. W. Forum . Submitted by Pamela <swan@internetwis.com> on
12/11/98 to MC Swap.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Kelly_S
01-10-2001, 02:56 AM
* Exported from MasterCook *

Rice-Crisp Cookies - 2 Points

Recipe By : Weight Watchers Quick Start Plus Cookbook Page 152
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon granulated sugar
2 teaspoons unsalted margarine -- softened
1/2 teaspoon vanilla extract
1 large egg -- beaten
3 tablespoons self-rising flour -- sifted
3/4 ounce Rice Krispies®

1. Preheat oven to 350 degrees F. In mixing bowl combine sugar, margarine and vanilla until creamy; eadd egg and beat well. Belnd in sifted flour, then fold in cereal until just combined (do not overmix or beat). Onto nonstick cookie sheet drop batter by heaping teaspoonfuls forming 12 cookies leaving a space of about 2 inches between each; using moistened tines of a fork, flatten each cookie slightly. Bake until cookies are golden brown, 8 to 10 minutes. Using asaptula, remove cookies to wire rack to cool.

Each serving provides: 1/2 bread exchange; 1/2 fat exchange; 35 calories optional. Per serving: 93 calories; 2 gm protien; 3 gm fat; 13 gm carbohydrates; 26 mg calcium; 147 mg sodium; 69 mg cholesterol.

VARIATIONS:

Lemon-Crisp Cookies - Add 2 teaspons each grated lemon rind and lemon juice to batter befor adding cereal. Per serving: 94 calories; 3 gm protien; 3 gm fat; 20 gm carbohydrates; 26 mg calcium; 147 mg sodium; 69 mg cholesterol.

Raisin Cookies - Add 1/4 cup raisins tobatter before adding cereal. add 1/2 fruit exchange to exchange information. Per serving: 121 calories; 3 gm protien; 3 gm fat; 20 gm carbohydrates; 32 mg calcium; 148 mg sodium; 69 mg cholesterol.

Spiced Raisin Cookies - When preparing raisin cookies, add 1/2 teaspoon cinnamon and dash ginger to sifted flour. Per serving: 121 calories; 3 gm protien; 3 gm fat; 20 gm carbohydrates; 32 mg calcium; 148 mg sodium; 69 mg cholesterol.

Chocolate Cookies - Decrease sugar to 2 teaspoons. Add 1 teaspoon chocolate syrup to batter before adding cereal. Per serving: 93 calories; 2 gm protien; 3 gm fat; 12 gm carbohydrates; 24 mg calcium; 147 mg sodium; 69 mg cholesterol.

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

Serving Ideas : Makes 4 3-cookie servings.

NOTES : Per Mastercook database the following nutritional analysis is provided:

RICE-CRISP COOKES:

Calories: 91.3
Fat grams: 3.3
Fiber grams: 0.3
Carbohydrate grams: 12.5

W/W Points: 2

LEMON-CRISP COOKIES:

Calories: 92.6
Fat grams: 3.3
Fiber grams: 0.4
Carbohydrate grams: 12.8

W/W Points: 2

RAISIN COOKIES:

Calories: 118.5
Fat grams: 3.3
Fiber grams: 0.76
Carbohydrate grams: 19.6

W/W Points: 2

SPICED RAISIN COOKIES:

Calories: 119.2
Fat grams: 3.3
Fiber grams: 0.8
Carbohydrate grams: 19.9

W/W Points: 2

CHOCOLATE COOKIES:

Calories: 90.7
Fat grams: 3.3
Fiber grams: 0.3
Carbohydrate grams: 12.3

W/W Points: 2

Kelly_S
01-10-2001, 02:58 AM
* Exported from MasterCook *

Vanilla-Strawberry Cookies - 2 Points

Recipe By : Weight Watchers Quick Start Plus Cookbook Page 153
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup all-purpose flour
2 teaspoons all-purpose flour
1/4 teaspoon double-acting baking powder
1 tablespoon margarine
1 teaspoon margarine
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon rind
1 tablespoon ice water
2 tablespoons reduced calorie strawberry spread -- 16-cal per 2 teaspoo

1. Onto sheet of wax paper or a paper plate sift together flour and baking powder; set aside. In small bowl cream margarine with sugar; add vanilla and lemon peel and stir to combine. Add sifted flour and ice water and mix to form dough.

1. Preheat oven to 375 degrees F. Between 2 sheets of wax paper roll dough ato about 1/8-inch thickness; remove top sheet of paper and using a 2 1/2-inch round cookie cutter, cut out cookies, placing cookies on a non-stick baking sheet. Form scraps of dough into a ball and repeat rolling and cutting procuedures until all dough has been used (should yield 12 cookies). Bake for 10 to 12 minutes; usting a saptula, remove cookies to wire rack to coo. Top center of each cooled cookie with an equal amount of spread.

Each serving provides: 1/2 bread exchange; 1 fat exchange; 20 calories optional. Per serving: 96 calories; 1 gm protien; 4 gm fat; 13 gm carbohydrates; 16 mg calcium; 70 mg sodium; 0 mg cholesterol.

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Serving Ideas : Makes 4 3-cookie servings

NOTES : Per Mastercook database the following nutritional information is provided:

Calories: 102.5
Fat grams: 3.9
Fiber grams: 0.4
Carbohydrate grams: 12.4

W/W Points: 2

lighter
02-01-2002, 05:21 PM
These are from JoAnna Lund's cookbook Dessert Every Night. I have not tried them.

No Bake Rocky Road Cookies

2 cups (6 oz) quick oats
1/4 cup (1 oz) chopped pecans
1 (4 serving) package Jello sugar free chocolate cook and serve pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
1 tsp. vanilla extract
1/2 cup (1 oz) miniature marshmallows

In a large bowl, combine oats and pecans. Set aside. In a medium saucepan, combine dry pudding mix, dry milk powder and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Add vanilla extract and marshmallows, stirring constantly until marshmallows melt. Pour mixture over oat mixture. Mix well with a fork until well blended. Drop by teaspoonfuls onto waxed paper to form 48 cookies. Let set until firm. Refrigerate leftovers.

Serves 8 (6 each) Per serv. 143 calories, 3 gm fat, 6 gm protein, 23 gm carbohydrate, 88 mg sodium, 81 mg calcium and 2 gm fiber.

lighter
09-14-2002, 04:30 PM
1 pt. Chocolate No Bake Cookies

4 tabl. reduced fat margarine, melted
The stick kind like Brummel & Brown Stick
1 c. sugar
2 tabl. unsweetened cocoa
1/4 c. fat free milk
1 1/2 c. Quaker Oats (quick or old fashioned* uncooked)
1 tsp. vanilla

In a large saucepan, combine sugar, margarine, milk and cocoa. Bring to a boil over med. heat, stirring frequently. Boil 3 min. stirring. Remove from heat. Stir in oats. Dry by tabl. onto waxed paper. Let stand until firm. Store tightly covered.

If using old fashioned oat meal cool mixture in saucepan 5 min.

You might lower the calorie count by using Splenda. I would try 1/2 sugar and 1/2 Splenda.

Makes 20 cookies

JaneStarr
07-04-2003, 08:22 PM
Here's a yummy Cooking Light recipe.

Jane

* Exported from MasterCook *

Cocoa Fudge Cookies -- 1 pt

Recipe By :Cooking Light Jan/Feb 2002
Serving Size : 36 Preparation Time :0:00
Categories : Chocolate Cookies
Lowfat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa -- Not Dutch-processed
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. (I used a Silpat.)
Yields 24, if you make this size.

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.

NUTRITIONAL INFO from Cooking Light for 2 dozen yield: calories: 78 carbohydrates: 13.4 g cholesterol: 7 mg fat: 2.7 g sodium: 54 mg protein: 1 g calcium: 12 mg iron: 0.5 mg fiber: 0.5 g


Jane's Notes: I used a small, level cookie scoop. I fit 15 cookies on a 1/2 sheet pan lined with a Silpat. The cookies took 6-8 minutes to bake for that size. I got about 3 dozen (2 1/4 inch) cookies. (1 point each: 55 Calories; 2g Fat (28.8% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber)

Copyright:
"© Copyright Southern Progress Corporation, 2000. All rights reserved.
Privacy policy"

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

Per Serving (excluding unknown items): 55 Calories; 2g Fat (28.8% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 35mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Folks on the CL Bulletin Board recommend rolling the dough into balls, flattening it slightly and baking on a Silpat. This batter also makes very good brownies according to the same people.
From CL article: " ...If a recipe simply calls for cocoa, use natural cocoa. Because Dutch Process cocoa is more alkaline, it may alter the chemistry in a recipe, reacting differently than natural cocoa with baking soda or baking powder. In recipes with no leaveners, natural and Dutch-process cocoa are interchangeable."


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Loosinit
11-25-2004, 10:38 PM
Hi Sherry ~

I'm looking for cookie recipes ...might take a few minutes, I'm searching them out as I type ...but ...here's a Date Bar Recipe that's yummy!!

Enjoy!


OATMEAL-DATE BARS
makes 16 servings

1 ½ cups chopped dates
¾ cup water
2 ½ Tbs. lemon juice
½ cup stick margarine (softened)
2/3 cup firmly-packed brown sugar
1 tsp. vanilla
1 cup regular rolled oats
¾ cup flour
¼ cup whole wheat flour
½ tsp. baking soda
1/8 tsp. salt
Cooking spray

1. Preheat oven to 375*

2. Combine dates, water and lemon juice in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until thick. Stir frequently. Remove from heat …set aside.

3. Cream margarine. Gradually add brown sugar, beating at medium speed of mixer until light and fluffy. Add vanilla; beat well. Combine oats and next 4 ingredients; stir well Add oat mixture to creamed mixture, stirring until mixture resembles coarse meal.

4. Press 2 cups oat mixture evenly into a 9-inch square baking pan coated with Pam; set remaining mixture aside. Bake at 375* for 5 minutes or until crust is puffy.

5. Spread date mixture over prepared crust, and sprinkle with remaining oat mixture, Continue baking for 20 minutes or until golden brown. Cool on wire rack. Yield: 16 bars (serving size, 1 bar). Store in air-tight container at room temperature for up to five days.

Points per serving: 3

Loosinit
11-25-2004, 10:54 PM
Here's another.

Banana Date Cookies

1 POINTS per cookie

Ingredients:

2 bananas, mashed
1 cup dates, chopped
1/3 cup oil
2 cups quick cooking oats
1/2 cup chopped nuts
1/2 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350º. Mix together bananas, dates and oil. Add oats, chopped nuts, salt and vanilla; mix lightly. Let stand for a few minutes. Drop with teaspoon onto ungreased cookie sheet. Bake 25 minutes or until done.

Makes: 36 serving (1 cookie per serving)
1 POINTS per cookie

Nutrition information:
Per serving: 67 Calories; 3g Total Fat;1 gm fiber

Loosinit
11-25-2004, 11:00 PM
I haven't tried these yet ...if you beat me to it, let me know how they turn out! :cookie:

Peanut Butter Cookies

1/4 cup margarine, softened
1/4 cup applesauce
1/2 cup peanut butter
1/2 cup Splenda
1/2 cup brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 egg whites
1/2 teaspoon vanilla
1 1/2 to 2 cups flour
sugar

In a large mixing bowl, beat the margarine, applesauce and peanut butter with a mixer on medium to high for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Beat until combined. Beat in the egg whites and vanilla. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. If necessary, cover and chill dough until easy to handle. Shape dough into one inch balls. Place 2 inches apart on cookie sheet and flatten with fork dipped in sugar.Bake in 350* oven for 12-15 minutes, until bottoms are lightly browned.

Makes 36 cookies
WW points: 1 each

Loosinit
11-25-2004, 11:04 PM
Chocolate Chip Blondies

(submitted by Twinkie33)

Servings-24 Estimated points per serving-2

Ingredients:

2 cups) all-purpose flour
2 tsp baking powder
1/2 tsp table salt
1 1/2 cups) brown sugar
6 tbsp light butter, softened
2 large egg whites)
1 tsp vanilla extract
1/3 cup water
6 oz mini chocolate chips, about 3/4 cup

Directions:

Preheat oven to 350°F. In a small bowl, combine flour, baking powder and salt. In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips. Spread into a foil-lined 9- x 13-inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two-inch squares.

Loosinit
11-25-2004, 11:08 PM
Snickerdoodles

1 1/2 cups sugar
1/2 cup margarine, softened
1/2 package reduced-fat cream cheese (Neufchatel), softened
1 egg
2 egg whites
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

Directions:

Heat oven to 400ºF. Mix 1 1/2 cups sugar, the margarine, cream cheese and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Cover and refrigerate dough 1 hour. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Flatten each ball with bottom of drinking glass. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Makes 4 dozen
WW points: 2 per cookie

Loosinit
11-25-2004, 11:13 PM
Chewy Chocolate Chip Cookies

Source of Recipe
Cooking Light, April 1998, p.150

1 (18.25-ounce) package light devil's food cake mix
2 tablespoons stick margarine or butter, softened
2 tablespoons water
2 large egg whites
1 large egg
3/4 cup semisweet chocolate chips
Cooking spray

1. Preheat oven to 350º.

2. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes. Stir in chocolate chips. Drop by rounded tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350º for 10 minutes. Remove from pans; cool on wire racks. Store in an airtight container.

Serving Size: 1 cookie

Servings: 60
Makes: 5 Dozen
Baking Time: 10 minutes

WW points: 1 each

Loosinit
11-25-2004, 11:16 PM
Chocolate Chip Cookies

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

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. Spoon applesauce into a fine sieve over a bowl and let drain for 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl. Add sugar and butter and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture, beating 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.

Makes: 3 dozen cookies
Serving size: 1 cookie
WW points: 1 each

Jeana
02-28-2005, 02:27 PM
Hi,
Don't know if anyone gave you this recipie yet but I just found my copy in with all my cookbooks.

Almond Cloud Cookies
Prep Time: 15 min.
Cook Time: 90 min.
Level of Difficulty: Easy

Ingredients
2medium egg whites
1/4 tsp table salt
1/4 tsp ground cinnamon
1 cup sugar
1/2 cup almonds, blanched, finely ground

Instructions
1. Preheat oven to 250 degrees F. Coat baking sheets with cooking spray; flour them lightly and shake off excess.

2. Beat egg whites, salt and cinnamon until soft peaks form. Continue to beat while gradually adding the sugar. Beat until stiff peaks form. Fold in almonds.

3. Drop batter by tablespoonfuls onto baking sheets. bake about 1 1/2 hours until firm and dry.

4. Store in airtight containers. yields about 60 cookies; 2 cookies per serving.
Points:
Serves :30
Points per serving: 1