Diabetic Thursday - Cookies!

Enjoy!

GOLDEN PEANUT BUTTER COOKIES

Yield: 40 cookies

Serving size: 1 cookie

Source: The Complete Diabetes Prevention Plan

View Online: http://diabeticgourmet.com/recipes/html/787.shtml

Ingredients

1 cup whole-wheat pastry flour

3/4 cup oat flour

Sugar substitute equal to 1/4 cup sugar

3/4 teaspoon baking soda

3/4 teaspoon baking powder

2/3 cup peanut butter

1/4 cup plus 2 tablespoons margarine or butter

3/4 cup light brown sugar

1/4 cup fat-free egg substitute

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.

Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well.

Beat in the egg substitute, maple syrup, and vanilla extract.

Add the flour mixture to the peanut butter mixture and beat to mix well.

Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets.

Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.

Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 77; Protein: 2 g; Fat: 4 g; Sodium: 82 mg; Cholesterol: 0 mg ; Saturated Fat: 0.7 g; Dietary Fiber: 0.9 g; Carbohydrates: 9 g; Exchanges: 1/2 Carbohydrate, 1 Fat

GINGERBREAD MAN COOKIES

Yield: 54 servings

Serving Size: 1 cookie

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1153.shtml

Ingredients

6 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

4 teaspoons ground ginger

4 teaspoons cinnamon

1 1/2 teaspoons ground cloves

1 cup unsalted butter, softened

1 cup SPLENDA No Calorie Sweetener, Granulated

1 teaspoon salt

2 eggs

1 cup molasses

3 tablespoons water

Directions

Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.

Cream butter, SPLENDA Granulated Sweetener and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.

Preheat oven to 350 degrees F. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.

Nutritional Information Per Serving: Calories: 100; Protein: 2 g; Fat: 4 g; Sodium: 75 mg; Cholesterol: 15 mg; Saturated Fat: 2 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 16 g

CHRISTMAS GINGERBREAD MEN COOKIES

A second gingerbread men recipe

Yield: 30 servings

Serving Size: 1 (4-inch) gingerbread cookie

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1157.shtml

Ingredients

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

3/4 cup unsalted butter, room temperature

1 cup Splenda Brown Sugar Blend

1 large egg

1 large egg yolk

Directions

Mix together flour, baking soda, salt, ginger, cinnamon and allspice into a medium bowl. Set aside.

Cream butter and Splenda Brown Sugar Blend in a large bowl until smooth. Beat in egg and egg yolk. Stir in dry ingredients and mix until dough forms. Shape dough into a disc, wrap, and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Roll out dough to 1/4 inch thick on a lightly floured surface. Using a 4-inch cookie cutter, cut dough and place on cookie sheet.

Bake for 15 to 18 minutes. Allow cookies to cool for 2 minutes, then remove from pan and let cool completely on rack.

If you want to decorate with icing, use this sugarfree glaze recipe.

Nutritional Information Per Serving: Calories: 110; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 65 mg; Cholesterol: 25 mg; Saturated Fat: 3 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 13 g

CHOCOLATE OATMEAL COOKIES

Yield: 40 cookies

Serving size: 1 cookie

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1077.shtml

Ingredients

1 cup all-purpose flour

1 1/4 cups rolled oats

6 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons trans-free margarine, softened

1/2 cup SPLENDA Sugar Blend

2 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

Directions

Preheat oven to 350 degrees F.

Combine flour, oats, cocoa, baking powder, and salt.

In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.

Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.

Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.

Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g

GINGER SNAPS

This recipe begins, "Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge."

Yield: 36 servings

Serving Size: 2 cookies

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1154.shtml

Ingredients

2/3 cup Splenda No Calorie Sweetener, Granulated

3/4 cup sugar

2/3 cup unsalted butter

1/3 cup molasses*

2 tablespoons canola oil

1/4 cup egg substitute

3 1/4 cups all-purpose flour

2 teaspoons baking soda

8 teaspoons ground ginger

1/2 teaspoon ground cloves

2 teaspoons cinnamon

*Use Robust Molasses for a more robust molasses flavor.

**Cookie Dough can also be rolled out and cut into circles or shapes.

Directions

Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.

Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.

Preheat oven to 350 degrees F. Lightly oil cookie sheets.

Slice cookies approx. 1/4 inch thick. ** Place on prepared sheets.

Bake 10-12 minutes or until bottoms are lightly browned.

Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 4.5 g; Sodium: 75 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 16 g

MOLASSES COOKIES

This recipe begins, "This whole grain cookie, with the rich flavor of dark molasses, goes great with a glass of cold milk."

Yield: 23 servings

Serving size: 3 cookies

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1040.shtml

Ingredients

2 cups whole wheat pastry flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1 pinch Pinch of salt

1/2 cup trans-free margarine

1/4 cup SPLENDA Brown Sugar Blend

1/4 cup dark molasses

1 egg white

Directions

Preheat oven to 350 degrees F. Lightly coat several cookie sheets with non-stick cooking spray. On a sheet of waxed paper, combine flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside.

In the bowl of an electric mixer, beat margarine until smooth. Add SPLENDA Brown Sugar Blend, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. Dough will be soft but not sticky.

Using your palms, roll dough into 3/4-inch balls (1 level teaspoon). Place, separated, on prepared pans. Use the back of a fork to press down on tops of cookies in an X, making a crosshatch pattern.

Bake for 8 minutes, or until edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.

Nutritional Information Per Serving: Calories: 70; Calories from Fat: 25; Protein: 1 g; Fat: 3 g; Sodium: 130 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 11 g

Cookies

Here are some more cookies for gift-giving. But make sure you save a few for yourself! Enjoy!

RED VELVET WHITE CHOCOLATE CHIP COOKIES

This comes from the Tablespoon newsletter. It starts off, “Red velvet goodness topped with white chocolate can be yours in just 25 minutes.”

To view this online, click here.

1/2 cup salted butter, softened

1 cup packed light brown sugar

2 teaspoons vanilla

1 egg

2 teaspoons red gel or liquid food color (use 2 1/2 teaspoons if needed)

1 3/4 cups Original Bisquick™ mix

1/4 cup unsweetened baking cocoa

1 cup white vanilla baking chips (add 1/2 cup more if desired)

Directions

Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.

In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla, egg and food color. Add Bisquick mix and baking cocoa; beat on low speed until combined. Stir in chips.

Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.

Bake 8 to 10 minutes, but no longer than 10 minutes (mine were perfect at 8 minutes). The cookies will look underdone, but this is what you want. Cool on cookie sheets 5 minutes. Remove from cookie sheets to cooling racks.

HAZELNUT CHOCOLATE CHIP COOKIES

This comes from Giada De Laurentiis of The Food Network's Everyday Italian. Total Time: 1 hr 45 min; Prep: 30 min; Inactive: 1 hr; Cook: 15 min; Yield: 4 dozen; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/giada-de-laurentiis/hazelnut-chocolate-chip-cookies-recipe.print.html?oc=linkback

Ingredients

1/2 cup old-fashioned oats

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter (2 sticks), at room temperature

1 cup firmly packed light brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

4 ounces English toffee candy, finely chopped (recommended: Heath or Skor)

1 cup hazelnuts, toasted, skinned and chopped

1 (12-ounce) bag semisweet chocolate chips

Directions

Preheat oven to 325 degrees F.

Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.)

FROSTED CHOCOLATE PEANUT BUTTER REINDEER COOKIES

This comes from The Baker Chick. Check out her site!

To view this online, click here. Yield: About 2 dozen cookies

Ingredients

For the Cookies:

1/2 cup unsalted butter (1 stick)

1/2 cup creamy peanut butter

1/2 cup white sugar

1/2 cup packed brown sugar

1 egg

1/2 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 teaspoons baking soda

For the Frosting:

1 stick butter, softened

2-3 cups powdered sugar

5 tablespoons unsweetened cocoa powder

1/4 cup milk

1 teaspoon vanilla extract

Chocolate Chips* M&Ms and Pretzels broken into antler-like pieces for decorating

Instructions

Cream together butter, peanut butter and sugars until smooth. Beat in egg and vanilla.

In a separate bowl, stir together flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the butter mixture until just combined. (No streaks of flour should be visible but don't over-mix!)

Chill dough in the fridge for at least 45 minutes.

Preheat oven to 375F. Use a small cookie scoop to portion dough into balls and then smush them into more of an triangle shape. Place on a parchment-lined cookie sheet 2 inches apart. (Leave room for the antlers!)

Bake for about 9 minutes or until cookies begin to turn golden. Be careful not to over-bake! Right after removing from the oven press the pretzel antlers into the warm cookies to set.

For the Frosting:

Beat the butter with the powdered sugar (Mixture may be dry.) Add the vanilla and milk, gradually until frosting is smooth. Add the cocoa powder and mix until smooth.

Frost cookies using an offset spatula, and place the chocolate chips and M&Ms to make the reindeer's face!

Notes

*I used regular but mini chocolate chips may work even better!

CHOCOLATE DIPPED PINEAPPLE-COCONUT MACAROONS

This comes from The Food Network. It starts off, "Sweet, tart, chocolatey and chewy — all in one cookie! We love the combination of homemade pineapple jam and bittersweet chocolate in these gluten-free macaroon thumbprints. They're perfect for your next cookie swap!" Total Time: 1 hr 15 min; Prep: 10 min; Inactive: 20 min; Cook: 45 min; Yield: 2 dozen macaroons; Level: Easy

To read more, go to: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-dipped-pineapple-coconut-macaroons.html?oc=linkback.

Ingredients

Pineapple Filling:

2 cups fresh pineapple chunks (about 12 ounces)

1/4 cup sugar

2 tablespoons fresh lemon juice (from 1 lemon)

Macaroons:

Nonstick cooking spray

3 large egg whites

One 14-ounce bag sweetened and shredded coconut

1/3 cup sugar

1 teaspoon vanilla extract

Fine salt

6 ounces bittersweet chocolate, roughly chopped

1 tablespoon unsalted butter

Directions

For the pineapple filling: Puree the pineapple in a food processor and transfer to a medium skillet along with the sugar and 1/4 cup water. Heat over medium-low and bring to a low simmer. Use a rubber spatula to stir and move the mixture around as it reduces and thickens to the consistency of very thick jam, 18 to 20 minutes (you should have about a heaping 1/2 cup). Remove from the heat and stir in the lemon juice. Let cool completely in the skillet. The pineapple filling can be made and refrigerated up to 2 days in advance.

Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat lightly with nonstick spray.

For the macaroons: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, vanilla and 1/4 teaspoon salt together with your hands in another large bowl. Add the coconut mixture to the egg whites and combine with your hands; the mixture should pack together tightly when squeezed. Divide the mixture into 24 slightly heaping tablespoons and roll each into a smooth ball (slightly wet hands can help with rolling). Hold a ball in the palm of your hand and use your thumb to make a slight indentation in the middle. Reshape the edges of the macaroon back into a round if it cracks. Arrange about 1 inch apart on the prepared baking sheet. Bake until golden brown, rotating the tray as needed for even browning, 20 to 24 minutes. Let cool completely on the tray.

Set up a cooling rack over a baking sheet. Combine the chocolate and butter in a small bowl and microwave for 30 seconds; stir. Repeat until all of the chocolate is melted and smooth. Dip the bottom of each macaroon into the chocolate and press into the chocolate about halfway up the macaroon. Use a fork to help lift it out of the chocolate. Transfer to the cooling rack and allow to sit at room temperature until the chocolate hardens and sets up, about 20 minutes.

Fill each macaroon with about 1 teaspoon of the pineapple filling. Store and refrigerate in an airtight container for up to 3 days.

MOLASSES COOKIES

This comes from Anne Burrell of Food Network's Secrets of a Restaurant Chef. Total Time: 20 min; Prep: 10 min; Cook: 10 min; Yield: 36 cookies; Level: Easy

To read more, go to: http://www.foodnetwork.com/recipes/anne-burrell/molasses-cookies-recipe.html?oc=linkback

Ingredients

2 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

Pinch kosher salt

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1 cup brown sugar

1 large egg

3/4 cup molasses

Turbinado sugar, for coating

Directions

Preheat the oven to 350 degrees F.

In a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.

Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the dough balls in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.

Bake for 9 to 10 minutes. Remove the cookies to a rack to cool. Store in an airtight container for up to 2 weeks.

ANISE CUTOUTS

This is from a long-forgotten email list.

1/2 cup shortening

1 cup sugar

2 eggs

1 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 tbsp aniseed

In a bowl, cream the shortening and the sugar. Add the eggs and the vanilla. Mix well. Combine the flour, baking powder, and the salt. Add to the creamed mixture. Stir in the aniseed. Chill for 2 hours or until the dough is easy to handle. On a lightly floured surface, roll the dough to 1/8 inch thickness. Cut with a 2 1/2 inch cookie cutter. Place 1 inch apart onto ungreased baking sheets. Bake at 325 F for 7-10 minutes. Cool on wire racks. Makes about 3 1/2 dozen