Not So Bad for You Christmas Cookies
Not So Bad For You Christmas Cookies
It just wouldn’t be Christmas without the smell and yummy taste of homemade cookies during the holidays. Here are some not so bad for you cookie recipes. Hope you will enjoy and Happy Holidays!!
Oatmeal Toffee Cookies
3/4 cup all-purpose flour
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup almond toffee bits
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add vanilla and egg; beat well. Add flour mixture; beat just until combined. Stir in toffee bits.
Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.
Yields 2 dozen cookies, each cookie contains; Calories 90, Fat 3.4 g, Protein 1.2 g,
Carbohydrate 13.6 g, Fiber 0.4 g, Cholesterol 15 mg, Sodium 88 mg.
Cream Cheese Meltaways with Lemon Glaze
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 cup cornstarch
1/8 teaspoon salt
1 cup powdered sugar
1/2 cup butter, softened
1/4 cup (2 ounces) block-style 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
1 3/4 cups powdered sugar
1/4 cup fresh lemon juice
Preheat oven to 375°. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a medium bowl, stirring well with a whisk.
Combine 1 cup powdered sugar, butter, cheese, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add flour mixture; stir until just combined (dough will be dry and crumbly). Shape dough into 36 (1-inch) balls. Place balls 2 inches apart on baking sheets. Bake at 375° for 10 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on pans on wire racks. Remove from pans; cool completely on wire racks.
To prepare glaze, combine 1 3/4 cups powdered sugar and lemon juice, stirring with a whisk until smooth. Dip tops of cookies in glaze; place on wire racks. Let cookies stand for 30 minutes or until glaze is set.
Yields 36 cookies, each cookie contains; Calories 85, Fat 3 g, Protein 0.6 g,
Carbohydrate 14.3 g, Fiber 0.1 g, Cholesterol 8 mg, Sodium 33 mg.
Almond Cherry Bites
1/3 cup whole almonds
1/3 cup sugar
2/3 cup coarsely chopped dried cherries
2/3 cup all-purpose flour
2 tablespoons canola oil
1 large egg white
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons chocolate chips or finely chopped dark and/or white chocolate, for decoration (optional)
Preheat oven to 350°F. Grind almonds and sugar in a food processor to desired texture: a coarser texture will give you small almond pieces in the cookie; a fine grind will give great almond flavor without any crunch from the almonds. (Be careful to not overgrind: you will get almond paste.) Transfer the mixture to a large bowl. Add cherries and flour; mix to combine.
Add oil, egg white and vanilla and almond extracts; mix with a wooden spoon until well incorporated.
Shape the dough into walnut-size balls with your hands or a small cookie scoop (about 1 rounded tablespoon each) and place 1 1/2 inches apart on a large, ungreased baking sheet.
Bake until the bottoms are golden (the top will stay white), 10 to 12 minutes. Transfer to a wire rack to cool completely.
Melt chocolate and drizzle or pipe onto each cooled cookie, if desired. Let stand until the chocolate sets.
Yields 15 cookies, each cookie contains; Calories 110. ; Fat 4g, Cholesterol 0 mg, Carbohydrates 15g, Protein 2g, Fiber 1g, Sodium 4mg.;
Yummy Nutty Holiday Logs
1 cup finely chopped walnuts
1/3 cup plus 5 teaspoons sugar, divided
1 tablespoon freshly grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
8 sheets phyllo dough, (9-by-14-inch), thawed
Canola oil cooking spray
1/3 cup semisweet chocolate chips
Preheat oven to 300°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
To prepare logs: Combine nuts, 1/3 cup sugar, orange zest, cinnamon and cloves in a small bowl.
Place one sheet of phyllo dough on a clean, dry surface. Coat thoroughly with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the phyllo.
Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips then in half crosswise to form 6 smaller rectangular strips.
Beginning at the short ends, loosely roll each strip into a neat log. Repeat with the remaining phyllo and walnut mixture.
Place the logs about 1/2 inch apart on the prepared baking sheets. Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar.
Bake the logs, in batches, until golden, about 25 minutes. Let cool completely.
To prepare topping: Place chocolate chips in a small microwave-safe dish. Microwave on High for 30 seconds. Stir. Continue to microwave for 20-second intervals until melted, stirring after each interval. Transfer the chocolate to a plastic sandwich bag. Snip off one corner, being careful not to make the opening too large. Squeeze the melted chocolate decoratively across the top of each cooled log. Let stand at room temperature until the chocolate is completely set.
Yields 2 dozen cookies, each cookie contains; Calories 76, Fat 4g, Cholesterol 0mg, Carbohydrates 9g, Protein 1g, Fiber 1g, Sodium 31 mg.