Hi! These are some of our favorite recipes:
Chocolate Chip Meringues
Patricia Buckholz calls these ethereal cookies “forgotten meringues” because she turns off her oven and leaves them there to cool overnight.
- Yield: Makes about 3 1/2 dozen meringues
Ingredients
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 2/3 cup sugar
- 1/4 teaspoon almond extract
- 1 cup finely chopped semisweet chocolate (6 oz.) or miniature semisweet chocolate chips
Preparation
- In a large bowl, with a mixer on high speed, beat egg whites with cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks.
- With a spatula, gently stir in almond extract and chopped chocolate. Spoon 1/2-tablespoon portions into 1-inch-wide mounds (or with a pastry bag fitted with a 1/2-inch plain or star tip, pipe 1-inch-wide mounds) about 1 inch apart onto cooking parchment – lined 12- by 15-inch baking sheets.
- Bake meringues in a 275° regular or convection oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30 to 35 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.
Nutritional analysis per meringue.
Nutritional Information
Amount per serving
- Calories: 33
- Calories from fat: 33%
- Protein: 0.3g
- Fat: 1.2g
- Saturated fat: 0.7g
- Carbohydrate: 5.8g
- Fiber: 0.2g
- Sodium: 3.1mg
- Cholesterol: 0.0mg
Cranberry-White Chocolate Cookies
Fans of classic cookies will love these updated Cranberry-White Chocolate Cookies, accented with dried cranberries and gooey white chocolate.
Southern Living DECEMBER 2005
- Yield: Makes about 3 dozen
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup butter, softened
- 1 1/3 cups sugar
- 2 large eggs
- 1 1/2 cups white chocolate morsels
- 1 (6-ounce) package sweetened dried cranberries
Preparation
Combine flour and next 3 ingredients; set aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.
Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.
Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.
Note: For testing purposes only, we used Craisins for sweetened dried cranberries.
Double-Ginger Cookies
These simple cookies give just the right amount of sweet to satisfy your craving. Make a few batches, and freeze some to enjoy throughout the season.
Cooking Light MAY 2001
- Yield: 2 dozen (serving size: 1 cookie)
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup chopped crystallized ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 1/4 cups sugar, divided
- 1/2 cup applesauce
- 1/4 cup vegetable oil
- 1 teaspoon grated lemon rind
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
- Cooking spray
Preparation
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
Preheat oven to 350°.
Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky). Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.
Note: These freeze well. Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature.
Peanut Butter Cookies with Butterscotch Bits
Crisscrossed fork marks and all, these peanut butter cookies are just like Mom made, with the addition of yummy butterscotch morsels for extra flavor and a sweet crunch.
All You AUGUST 2009
- Yield: About 2 dozen (serving size: 1 cookie)
- Cook time: 15 Minutes
- Prep time: 20 Minutes
- Chill: 2 Hours
- Cost Per Serving:$.24
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 1/2 cups chunky peanut butter (not “all natural”)
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 11-oz. package butterscotch morsels
Preparation
- In a large bowl, mix flour, baking soda and salt.
- Beat butter and peanut butter until smooth. Gradually add sugar, beating to blend. Beat in egg and vanilla. Stir in flour mixture and butterscotch morsels. Form into a large disk and wrap in plastic. Chill for 2 hours or overnight.
- Preheat oven to 375°F; line 2 baking sheets with parchment. Use hands to form dough into 1 1/2-inch balls. Place balls about 2 inches apart on cookie sheets. Using a fork, press balls flat, then press again to form a crisscross pattern. Bake cookies until lightly browned, about 15 minutes. Cool on sheets for 10 minutes, then transfer to racks to cool completely. Repeat with remaining dough.
Nutritional Information
Amount per serving
- Calories: 241
- Fat: 13g
- Saturated fat: 4g
- Protein: 5g
- Carbohydrate: 29g
- Fiber: 1g
- Cholesterol: 20mg
- Sodium: 207mg
Wreath Cookies
With only a few ingredients, you can transform shredded wheat cereal into these whimsical holiday wreaths. Let the kids help shape and decorate them.
Oxmoor House JUNE 2007
- Yield: about 1 1/2 dozen
- Cook time: 3 Minutes
- Prep time: 25 Minutes
- Other: 30 Minutes
Ingredients
- 1 (12-oz.) package vanilla candy coating, broken up
- Green paste food coloring
- 2 1/2 cups coarsely crushed mini shredded whole wheat cereal biscuits (we tested with vanilla creme-flavored Frosted Mini Wheats)
- Mini candy-coated chocolate pieces, red cinnamon candies, swirled holiday white morsels
Preparation
Microwave vanilla candy coating in a medium bowl at MEDIUM (50% power) 3 minutes, stirring after every minute. Stir in desired amount of food coloring. Add cereal, stirring gently to coat. Drop cereal mixture by heaping tablespoonfuls onto wax paper; shape each spoonful into a wreath. Decorate with assorted candies. Let cookies stand about 30 minutes until firm.
Raspberry Thumbprint Cookies
Add some color to your cookie tray with these jam-filled thumbprints. This recipe could also be your healthy alternative for the next school party.
Cooking Light MAY 2007
- Yield: 3 dozen (serving size: 1 cookie)
Ingredients
- 3/4 cup (3 ounces) grated almond paste
- 2/3 cup sugar
- 5 tablespoons butter, softened
- 1/4 teaspoon vanilla extract
- 1 large egg white
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1/4 teaspoon salt
- 6 tablespoons Raspberry Refrigerator Jam
Preparation
Preheat oven to 325°.
Line 2 large baking sheets with parchment paper; secure to baking sheet with masking tape.
Place first 3 ingredients in a bowl; beat with a mixer at medium speed for 4 minutes or until light and fluffy. Add vanilla and egg white; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to almond paste mixture; beat at low speed until well blended. Turn dough out onto a lightly floured surface, and shape dough into 36 (1-inch) balls. Place balls 1 inch apart on prepared baking sheets, and press thumb into center of each cookie, leaving an indentation. Bake at 325° for 10 minutes or until golden.
Remove cookies from pans; cool on wire racks. Spoon about 1/2 teaspoon Raspberry Refrigerator Jam into center of each cookie.
Notes: Almond paste makes the dough moist and pliable. Look for it in the supermarket baking aisle. The large holes of a box grater work well for grating the almond paste. Use a wine cork instead of your thumb to make a deeper indentation in the cookies. If you bake both pans of cookies at the same time, rotate the pans in the oven halfway through baking time for even browning.
Nutritional Information
Amount per serving
- Calories: 61
- Calories from fat: 34%
- Fat: 2.3g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.2g
- Protein: 0.8g
- Carbohydrate: 9.5g
- Fiber: 0.4g
- Cholesterol: 4mg
- Iron: 0.3mg
- Sodium: 29mg
- Calcium: 6mg
Spicy Oatmeal Crisps
Pepper may sound like an odd ingredient for a cookie, but it complements the other spices well (although you can omit it if you prefer).
Cooking Light DECEMBER 2000
- Yield: 2 dozen (serving size: 1 cookie)
Ingredients
- 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
Preparation
Preheat oven to 350°.
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° for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.
Nutritional Information
Amount per serving
- Calories: 81
- Calories from fat: 34%
- Fat: 3.1g
- Saturated fat: 1.7g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.3g
- Protein: 1.5g
- Carbohydrate: 12.2g
- Fiber: 0.7g
- Cholesterol: 15mg
- Iron: 0.6mg
- Sodium: 71mg
- Calcium: 12mg