Double-Post Thursday - Cookies

Besides being Diabetic Thursday, it's also Double-Post Thursday.

Today's double post deals with cookies! Yum! Is there anyone who doesn't like/love homemade cookies? Here are six cookie recipes to get you through the day, including Glazed Pineapple Cookies and S'mores Blossom Cookies. Enjoy!

GLAZED PINEAPPLE COOKIES

This is from the infamous long-since-forgotten-emailing-list.

Cookies:

1 can 8 3/4 ozs. crushed pineapple

2 cups sifted all-purpose flour

1 1/2 tsps. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup shortening

1 cup light-brown sugar, firmly packed

1 egg

1 tsp. vanilla extract

Glaze

4 cups sifted confectioners' sugar

3 to 4 tbsps. liquid from pineapple

Drain pineapple, reserving liquid.

Preheat oven to 400 degrees Fahrenheit.

Lightly grease cookie sheets and set aside. Sift flour with baking powder, baking soda, and salt; set aside.

In a large bowl, with wooden spoon, or portable electric mixer at medium speed, cream shortening with sugar until light. Beat in egg and vanilla until light and fluffy. Add drained pineapple; mix well. Stir in flour mixture until well combined.

On a prepared cookie sheet drop cookie dough by rounded teaspoonfuls, 2 inches apart. Bake 8 to 10 minutes, or until golden-brown. Remove to wire rack; cool partially.

Meanwhile, make Glaze:

In a medium bowl, combine sugar with pineapple liquid; stir until smooth. Spread tops of cookies with glaze while they are still slightly warm.

Makes about 3 1/2 dozen.

LEMON OATMEAL COOKIES

Servings: 36

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=31

View recipe: http://diabeticgourmet.com/recipes/html/31.shtml

Ingredients

2/3 cup vegetable oil

2/3 cup brown sugar

1/2 cup egg whites

2 tablespoons lemon juice

2 tablespoons grated fresh, or finely chopped, dried lemon rind

1 teaspoon lemon flavoring

1 cup all-purpose flour

1 cup rolled oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1-1/2 cup crispy rice cereal

Directions

Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy.

Add egg whites, lemon juice, rind and flavoring, and mix at medium speed until well blended.

Stir flour, oatmeal, baking powder, and baking soda together to blend well; add to creamy mixture while beating at medium speed.

Stir in cereal.

Drop by the tablespoonful onto cookie sheets left ungreased, or lined with aluminum foil.

Bake at 350F for 8 to 10 minutes, or until cookies are lightly browned.

Remove cookies to a wire rack and cool.

Nutritional Information Per Serving: Calories: 87; Protein: 1 g; Fat: 4 g; Carbohydrates: 11 g; Exchanges: 2/3 Bread and 1 Fat

CHOCOLATE CHIP ICEBOX COOKIES

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These icebox cookies are filled with ground chocolate chips. Use a small food processor or chopper to grind or chop the chocolate chips for these cookies. The dough is chilled slightly and then it's rolled into logs and thoroughly chilled until it's very firm. Plant to let the dough logs chill for at least four hours, or leave them in the refrigerator overnight.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen

To view this online, click here.

Ingredients

1 cup butter (8 ounces)

1/2 cup granulated sugar

1/2 cup light brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

3 cups all-purpose flour, 13 1/2 ounces

1 cup semisweet chocolate chips, ground or finely chopped

Preparation

In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.

With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.

Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.

Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.

Refrigerate the dough logs for at least 4 hours, or until very firm.

Heat the oven to 350° F (180° C/Gas 4). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.

Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.

Bake for 9 to 12 minutes.

GRANDMA'S PEANUT BUTTER COOKIES

This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.





1/2 C butter

1/2 C peanut butter

1/2 C sugar

1 egg, well beaten

1 1/4 C flour

3/4 tsp. soda

1/2 tsp. baking powder

1/4 tsp. salt

Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.

GRANDMA'S OATMEAL COOKIES



Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking

1 C flour

1 C brown sugar

3 C quick cooking oatmeal (NOT the instant oats!)

1 C butter or margarine

1/4 C boiling water

1 1/2 tsp. baking soda

Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.

Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking



Then cut down the center, like so:



Placed on parchment paper-covered baking sheet, for easier handling



S’MORES BLOSSOM COOKIES

This comes from The Food Network, and begins, “Toasted, gooey marshmallows found their way into your peanut butter-chocolate blossom cookies and life couldn't be any better. Enjoy these treats warm or at room temperature -- and be thankful you didn't have to build a campfire.”

Total: 1 hr 45 min; Active: 30 min;Yield: about 2 dozen cookies; Level: Easy

To view this online, click here.

Ingredients

1 cup creamy peanut butter

2/3 cup granulated sugar, plus more for rolling

1/3 cup packed light brown sugar

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

1 large egg

12 marshmallows, cut in half crosswise

24 milk chocolate candies, such as Hershey's Kisses

Directions

Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.

Beat the peanut butter, granulated sugar, light brown sugar and salt, in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.

Put some granulated sugar in a small bowl. Shape scant tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly.

Bake until the bottoms are golden brown, about 10 minutes. Remove from the oven and turn the broiler on.

Top each cookie with a marshmallow, sticky-side-down, and put 1 baking sheet at a time under the broiler until lightly golden, about 30 seconds. While the marshmallow is still hot, press a chocolate candy into it. Repeat with the remaining baking sheet. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Double-Post Monday

It's a Double-Post Monday. Here are six recipes to help you through the day, including Glazed Pineapple Cookies and Half-Hour Chili. Enjoy!

HALF-HOUR CHILI

This recipe begins, “This truly tasty half-hour vegetarian chili is made possible by using convenient canned beans and tomatoes (no pantry should be without them). Whole-grain bulgur adds another layer of toothsome texture and nutritional heft. This chili is relatively mild, so it’s a good crowd-pleaser. If you like it spicy, add extra chili powder or serve with hot sauce.”

This is from Diabetic Connect.

View this online at http://www.diabeticconnect.com/diabetic-recipes/general/5826-half-hour-chili.

Time: 30 minutes (15 minutes prep)

Ingredients

1 tablespoon canola oil

3 medium onions, chopped

1 carrot, chopped

1 tablespoon finely chopped jalapeño pepper

2 cloves garlic, finely chopped

1 – 2 tablespoons chili powder

1 teaspoon ground cumin

1 28-ounce can plus one 14-ounce can whole tomatoes, chopped, with juices

1 teaspoon brown sugar

1/4 teaspoon salt

2 15-ounce cans red kidney beans , rinsed

1/3 cup bulgur (see Note)

1/2 cup nonfat plain yogurt for garnish

1/3 cup chopped scallions for garnish

1/4 cup chopped fresh cilantro for garnish

Directions

Heat oil in a Dutch oven over medium heat. Add onions, carrot, jalapeño, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions and carrot are soft, 5 to 7 minutes.

Add tomatoes with their juices, sugar and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and bulgur. Simmer until the chili is thickened, about 15 minutes.

Garnish with yogurt, scallions and cilantro, if desired.

Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don’t confuse bulgur with cracked wheat, which is simply that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, buylebanese.com.

Nutritional Facts: Servings: 6; Serving Size: about 1 1/3 cups; Calories: 217; Carbohydrates: 40 g; Fat: 3 g; Saturated Fat: 0 g; Protein: 10 g; Cholesterol: 0 mg; Dietary Fiber: 13 g; Potassium: 854 mg; Sodium: 697 mg; Exchanges: 2 starch; 1 vegetable; 1 lean meat

GLAZED PINEAPPLE COOKIES

This is from the infamous long-since-forgotten-emailing-list.

Cookies:

1 can 8 3/4 ozs. crushed pineapple

2 cups sifted all-purpose flour

1 1/2 tsps. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup shortening

1 cup light-brown sugar, firmly packed

1 egg

1 tsp. vanilla extract

Glaze

4 cups sifted confectioners' sugar

3 to 4 tbsps. liquid from pineapple

Drain pineapple, reserving liquid.

Preheat oven to 400 degrees Fahrenheit.

Lightly grease cookie sheets and set aside. Sift flour with baking powder, baking soda, and salt; set aside.

In a large bowl, with wooden spoon, or portable electric mixer at medium speed, cream shortening with sugar until light. Beat in egg and vanilla until light and fluffy. Add drained pineapple; mix well. Stir in flour mixture until well combined.

On a prepared cookie sheet drop cookie dough by rounded teaspoonfuls, 2 inches apart. Bake 8 to 10 minutes, or until golden-brown. Remove to wire rack; cool partially.

Meanwhile, make Glaze:

In a medium bowl, combine sugar with pineapple liquid; stir until smooth. Spread tops of cookies with glaze while they are still slightly warm.

Makes about 3 1/2 dozen.

AU GRATIN POTATOES

This was in a Weight Watchers' email years ago. The recipe begins, “Our cheesy potato dish is the perfect crowd pleaser: rich enough for your spouse and kids, yet light enough to keep your waistline slim.”

The POINTS® Value at that time listed this as 3 points.

Servings: 8; Preparation Time: 20 min; Cooking Time: 90 min; Level of Difficulty: Moderate

Ingredients

1 sprays cooking spray

1 Tbsp butter

1 medium onion, thinly sliced

2 Tbsp all-purpose flour

2 cup fat-free skim milk

2 pound Yukon Gold potatoes, thinly sliced

1 cup low-fat shredded cheddar cheese

1 tsp table salt

1/4 tsp black pepper

Instructions

Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

HOT AND SOUR SOUP

This comes from Publix Supermarket's Aprons. Makes 6 servings.

1/4 cup green onions (2 – 3 onions)

1 (28-ounce) can chop suey vegetables (drained)

4 1/4 cups water

1 cup sliced fresh mushrooms

1/2 cup hoisin sauce

1 tablespoon miso paste

1/2 cup shredded carrots

2 teaspoons chili bean sauce

1 tablespoon vegetable base

1/4 cup Oriental salad dressing

2 tablespoons cornstarch

Wash onions and remove any wilted portions. Chop enough green onions into 1/4-inch pieces to measure 1/4 cup, including up to half of green tops. Discard tops or reserve for another use. Set aside.

Open can of vegetables and drain liquid by squeezing lid against vegetables. Set aside.

Place in large saucepan: 4 cups water, onions, vegetables, mushrooms, hoisin sauce, miso paste, carrots, bean sauce, vegetable base and salad dressing. Bring to boil on medium-high heat. Place 1/4 cup water and cornstarch in 2-cup measuring cup. Stir together until creamy. When boiling, stir in cornstarch mixture. Reduce heat to low and simmer 10 minutes. Serve.

Calories 332 kcal; Fat 11 g; Cholesterol 0 mg; Carbohydrate 45 g; Fiber 6 g; Protein 14 g; Sodium 1954 mg

Daily Values: Vitamin A 39%; Vitamin C 15%; Calcium 10%; Iron 16%

MARBLED PEANUT BUTTER BROWNIES

I'm not sure where this recipe is from; I have a sneaking suspicion it's from the infamous long-since-forgotten-emailing-list.

Makes 24 squares; Prep time: 15 minutes; Bake time: 30 minutes

No-Stick Cooking Spray

2/3 cup All-Purpose Flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup firmly packed brown sugar

1/2 cup Creamy Natural Peanut Butter

1/4 cup butter, softened

2 eggs

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips, melted and cooled

Preheat oven to 350 degrees.

Spray an 8x8-inch baking pan with no stick cooling spray; set aside.

In a mixing bowl combine the flour, baking powder and salt; set aside.

In the bowl of an electric mixer combine brown sugar, peanut butter and butter; beat until light and creamy. Add eggs and vanilla extract; beat until fluffy. Stir in flour mixture just until blended. Spread in prepared pan.

Drizzle melted chocolate over batter. Use a small sharp knife to swirl the mixtures together and marbleize. (Note: do not over-mix or swirls will blend)

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack; cut into 24 bars.

HONOLULU BOB'S BURGERS

This comes from Country Bob's. Yield: 4 servings.

2 pounds ground beef

Country Bob’s All Purpose Sauce

4 slices Cheddar Cheese

4 well-drained canned pineapple slices

Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.

SWEET POTATO SOUFFLE

This is my mom’s recipe. Really good with ham. There were never any left-overs.

As with the Red Velvet Cake, this recipe can also be found in my e-cookbook Off the Wall Cooking.

4 – 5 sweet potatoes

1 egg

1 small can pineapple

1 C nuts

2 T orange juice concentrate

1/2 tsp. salt

Cinnamon

dash pepper

1/2 C brown sugar

9 large marshmallows

Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.