Category: 5. Cookies

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Cherry Chocolate Nut Cookies

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

1 each: 144 calories, 7g fat (3g saturated fat), 16mg cholesterol, 102mg sodium, 19g carbohydrate (12g sugars, 1g fiber), 2g protein.

For lime curd, in a small saucepan, whisk cornstarch and lime juice until smooth. Whisk in sugar and egg yolks; cook and stir over medium heat until boiling. Transfer to a bowl; cool slightly. Press plastic wrap onto surface of curd; refrigerate until cold.
Preheat oven to 400°. Cream butter, confectioners’ sugar and salt until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour.
In a small bowl, whisk together egg whites and water. Place coconut in a separate bowl. Shape dough into 1-1/4-in. balls. Dip in egg whites, then roll in coconut, coating well. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the handle of a wooden spoon.
Bake until edges are golden brown, 12-14 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely.
To serve, fill each cookie with about 1-1/2 teaspoons curd. In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over cookies. Refrigerate leftover filled cookies.

1 cookie: 182 calories, 11g fat (7g saturated fat), 29mg cholesterol, 76mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 2g protein.

In a microwave, melt unsweetened chocolate; stir until smooth. Cool.
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, food coloring and vanilla. Add cooled chocolate; beat until blended. In another bowl, mix the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in chocolate chips.
Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 375° for 6-9 minutes or until set. Remove to wire racks to cool completely. Spread with frosting. If desired, decorate with sprinkles.

1 cookie: 103 calories, 5g fat (3g saturated fat), 8mg cholesterol, 62mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 1g protein.

Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in egg, oil, vanilla and butter flavoring. In another bowl, whisk together flour, cornstarch, baking powder and salt; gradually beat into creamed mixture.
Shape dough into 1-in. balls; place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes.
Remove from pans to wire racks to cool. Fill with preserves.

1 cookie: 75 calories, 3g fat (2g saturated fat), 13mg cholesterol, 52mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.

Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.
On a sheet of parchment paper, roll dough to a 16×9-inch rectangle. Transfer to a baking sheet, and cut into 3×1-in. strips. Prick each cookie multiple times with a fork. Refrigerate at least 30 minutes or overnight.
Separate cookies and place 1 in. apart on ungreased baking sheets. Bake until cookies are lightly browned, 20-25 minutes. Transfer to wire racks to cool completely.

1 cookie: 123 calories, 8g fat (5g saturated fat), 20mg cholesterol, 62mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein.