Trying something new week 53 December 22 – 28
MERRY CHRISTMAS!!!!!!!!!!!!! There’s a lot of fun going on in my house right now! So many yummy things to bake and try and eat. I couldn’t help but make not one, not two but three new cookie recipes!
I will tell you right now they were ALL very good and they were ALL a big hit with our family and everyone we gave them out to as gifts
So here you go!
Dove Chocolate cookies
(from the growing up Gabel website)
• 1 bag DOVE® PROMISES® Dark Chocolate
• 8 tablespoons butter
• 1/3 cup flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 2/3 cup sugar
• 2 cups chopped nuts: such as walnuts, pecans or toasted almonds
• (we left out the nuts in our recipe)
Instructions
1. Preheat the oven to 325 degrees. Line 2 cookie sheet pans with foil and set aside.
2. Melt half of the DOVE® PROMISES® Dark Chocolate with the butter in the top of a double
3. boiler until smooth. Remove from heat and let cool to room temperature.
4. Meanwhile, roughly chop the remaining chocolate and set aside.
5. To make the batter, combine the flour, cocoa, baking powder and salt in a small bowl, set
6. aside.
7. In a large bowl, beat the eggs and sugar until thick and light yellow, about 2 minutes.
8. Stir in flour mixture and cooled chocolate and beat for 1 minute.
9. Fold in the remaining chopped DOVE® PROMISES® Dark Chocolate and nuts.
10. Drop tablespoons of batter onto the prepared cookie sheet pans about 2 inches apart.
11. Bake for approximately 10 minutes, or until just firm.
12. Remove from the oven, transfer to a wire rack and cool for 5 minutes before removing from the cookie sheet pans.
Butterfinger Cookies
1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, firmly packed
2 large egg whites
1 1/4 cups chunky peanut butter
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 (2.1 ounce) butterfinger candy bars, chopped
Preheat oven to 350°F degrees. In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2-inch balls and place on a baking sheet.
Bake at 350° for 10-12 minutes, or until cookies just start to turn brown. Do not over bake! Let sit on cookie sheet for a few minutes, before transfering to a wire rack. Cool completely.
http://www.plainchicken.blogspot.com
Healthy Spritzer Cookies
From The Healthy living How to website
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 Dozen Cookies
Ingredients
• 1 1/2 c. Blanched Almond Flour
• 1/4 c. Unmodified Potato Starch or Arrowroot or Tapioca
• 1/2 tsp. Aluminum-Free Baking Powder
• 1/2 c. Ghee or Butter, Softened
• 1/2 c. Granulated Sweetener – for sugar-free I recommend Swerve or Birch Xylitol
• 1 Large Egg
• 1 Tbsp. Unsweetened Almond Milk
• 1/2 tsp. Vanilla Extract
• 1/2 tsp. Almond Extract
• Granulated Sweetener for Sprinkles – for sugar-free I recommend Birch Xylitol
Tools
• Cookie Press
• Baking Sheet
• Silpat
• Water Bottle
Directions
1. Preheat oven to 350 degrees F.
2. In medium mixing bowl sift together almond flour, starch and baking powder.
3. In large mixing bowl beat ghee and sweetener with electric mixer until light and fluffy.
4. Add egg, milk, vanilla and almond extract and beat until well combined.
5. Gradually add flour mixture to ghee mixture and beat until combined.
6. Fill cookie press with dough and with desired disks, press cookies onto baking sheet.
7. Bake 9-12 minutes or until bottoms are lightly browned.
8. Transfer cookies to cooling rack, quickly spray each cookie with a light mist of water and then sprinkle with granulated sweetener.
9. Enjoy!
Notes
This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe.
Nutrition Information 2 Cookies: 90 calories, 6 g fat, 2 g carbs, <1 g fiber, 2 g NET CARBS, 1 g protein (made with Swerve)
Perfectly Happy 