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Thread: "10 Timeless Holiday Cookies" recipes from Cooking Light

  1. #1
    Join Date
    Mar 2001
    Location
    In my own little world, Canada
    Replies
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    Post "10 Timeless Holiday Cookies" recipes from Cooking Light

    Arrived in my email box, and I figured I could put it here to both share and have again next year.

    1) Oatmeal, Chocolate Chip, and Pecan Cookies



    These easy drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.


    1 1/4 cups all-purpose flour (about 5 1/2 ounces)
    1 cup regular oats
    3/4 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup granulated sugar
    1/2 cup packed brown sugar
    1/3 cup butter, softened
    1 1/2 teaspoons vanilla extract
    1 large egg
    1/4 cup chopped pecans, toasted
    1/4 cup semisweet chocolate minichips

    Preheat oven to 350.

    Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.

    Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.


    Yield: 3 dozen (serving size: 1 cookie)

    CALORIES 81 (33% from fat); FAT 3g (sat 1.4g,mono 1g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 10mg; CALCIUM 12mg; CARBOHYDRATE 12.9g; SODIUM 76mg; PROTEIN 1.1g; FIBER 0.5g

    Cooking Light, DECEMBER 2007

    2) Christmas Sugar Wafers with Vanilla Icing



    Freezing the dough before cutting makes these low-fat cookies crunchy.


    Cookies:
    6 tablespoons sugar
    1/4 cup butter
    2 tablespoons dark brown sugar
    1 1/2 teaspoons vanilla extract
    2 large egg whites
    1 1/2 cups all-purpose flour
    3 tablespoons cornstarch
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    Cooking spray

    Vanilla icing:
    1 cup powdered sugar
    2 1/2 teaspoons warm water
    1 teaspoon light-colored corn syrup
    1/4 teaspoon vanilla extract
    Dash of salt

    Preheat oven to 375.

    To prepare cookies, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 1/2 teaspoons vanilla. Add egg whites, 1 at a time, beating well after each addition.

    Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Add to butter mixture; beat well. Turn dough out onto a lightly floured surface (dough will be soft). Divide dough into 4 equal portions. Roll each portion to an 8-inch circle between 2 sheets of plastic wrap. Freeze dough 20 minutes or until plastic wrap can be easily removed.

    Working with 1 portion of dough at a time (keep remaining dough in freezer), remove top sheet of plastic wrap. Cut dough with a 3-inch cookie cutter, dipping cutter in flour between each use; place cookies on baking sheets coated with cooking spray. Discard bottom sheet of plastic wrap; reserve remaining dough scraps. Repeat procedure with remaining frozen dough.

    Gently gather reserved dough into a ball; repeat rolling, freezing, and cutting procedure.

    Bake at 375 for 8 minutes or until cookies are lightly browned. Remove from baking sheet; cool on a wire rack.

    To prepare vanilla icing, combine 1 cup powdered sugar and remaining ingredients in a small bowl; stir with a fork until combined. Drizzle icing over the cookies, or spoon into a small zip-top plastic bag; cut a tiny hole in 1 corner of bag, and pipe designs onto cookies.


    Yield: 24 servings (serving size: 1 cookie)

    CALORIES 94 (22% from fat); FAT 2.3g (sat 1.4g,mono 0.6g,poly 0.3g); IRON 0.4mg; CHOLESTEROL 5.2mg; CALCIUM 5mg; CARBOHYDRATE 17.9g; SODIUM 75mg; PROTEIN 0.1g; FIBER 0.3g

    Cooking Light,

    3) Peppermint Cheesecake Brownies



    You can tint the cheesecake batter with two or three drops of red food coloring to give it a pink tinge, if you like. When swirling the cheesecake and brownie batters in step 4, don't disturb the bottom brownie layer. Cool these bars completely before serving.


    Cheesecake batter:
    1 (8-ounce) block 1/3-less-fat cream cheese
    1/3 cup granulated sugar
    1/4 teaspoon peppermint extract
    1 large egg
    1 large egg white
    1 tablespoon all-purpose flour

    Brownie batter:
    4.5 ounces all-purpose flour (about 1 cup)
    1/2 cup unsweetened cocoa
    1/2 teaspoon salt
    1 1/2 cups packed brown sugar
    1/4 cup canola oil
    1/4 cup buttermilk
    2 teaspoons vanilla extract
    2 large egg whites
    1 large egg
    Cooking spray

    1. Preheat oven to 350.

    2. To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended.

    3. To prepare brownie batter, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended.

    4. Reserve 1/2 cup of brownie batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. Bake at 350 for 26 minutes or until top is set. Cool completely in pan on a wire rack.


    Yield: 16 servings (serving size: 1 bar)

    CALORIES 213 (32% from fat); FAT 7.5g (sat 2.6g,mono 2.3g,poly 1.1g); IRON 1.3mg; CHOLESTEROL 37mg; CALCIUM 32mg; CARBOHYDRATE 32.3g; SODIUM 169mg; PROTEIN 4.4g; FIBER 0.7g

    Cooking Light, DECEMBER 2008

    4) Chocolate Peanut Butter Cookies



    This simple mix-and-drop dough comes together in minutes and may not even require a shopping trip, thanks to its pantry-friendly ingredients.


    1 cup granulated sugar
    1 cup packed brown sugar
    1/2 cup creamy peanut butter
    1/4 cup water
    1/4 cup canola oil
    2 teaspoons vanilla extract
    2 large egg whites
    1 large egg
    12 ounces all-purpose flour (about 2 2/3 cups)
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    2/3 cup semisweet chocolate minichips

    1. Preheat oven to 350.

    2. Combine first 8 ingredients in a large bowl; beat with a mixer at medium speed until smooth.

    3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; stir with a whisk. Add flour mixture to peanut butter mixture, stirring just until combined. Stir in minichips. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets. Bake at 350 for 12 minutes or until golden. Cool on a wire rack.


    Yield: 3 dozen (serving size: 1 cookie)

    CALORIES 128 (32% from fat); FAT 4.5g (sat 1.1g,mono 2.2g,poly 1g); IRON 0.8mg; CHOLESTEROL 6mg; CALCIUM 16mg; CARBOHYDRATE 20.5g; SODIUM 106mg; PROTEIN 2.3g; FIBER 0.6g

    Cooking Light, DECEMBER 2008

    5) Orange-Walnut Tassies



    The cream cheese dough needs to be elastic before dividing into portions. You can determine if it's ready by pressing one finger onto the surface of the dough. If the dough springs back to take its original shape, the dough is ready to be shaped; if it doesn't, knead a few more times. Using a special tool called a tart tamper makes shaping the dough easier.


    Crust:
    1 cup all-purpose flour (about 4 1/2 ounces)
    1 tablespoon granulated sugar
    1/8 teaspoon salt
    1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
    2 tablespoons butter, softened
    2 tablespoons fat-free milk
    Cooking spray

    Filling:
    1/3 cup chopped walnuts, toasted
    1/2 cup packed brown sugar
    1/4 cup light-colored corn syrup
    1/2 teaspoon grated orange rind
    2 tablespoons fresh orange juice
    1/8 teaspoon salt
    1 large egg

    Preheat oven to 350.

    To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, and 1/8 teaspoon salt, stirring with a whisk. Combine cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly).

    Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers.

    To prepare filling, spoon about 1/2 teaspoon walnuts into each muffin cup. Combine brown sugar and remaining ingredients, stirring well with a whisk; spoon about 2 teaspoons filling over walnuts in each muffin cup.

    Bake at 350 for 20 minutes or until crust is lightly browned and filling is puffy. Cool in pans 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on wire racks.


    Yield: 2 dozen tassies (serving size: 1 tassie)

    CALORIES 78 (33% from fat); FAT 2.9g (sat 1g,mono 0.8g,poly 0.9g); IRON 0.4mg; CHOLESTEROL 13mg; CALCIUM 11mg; CARBOHYDRATE 12.2g; SODIUM 50mg; PROTEIN 1.4g; FIBER 0.3g

    Cooking Light, DECEMBER 2005

    6) Espresso Crinkles



    Lightly coat your hands with flour to make rolling the dough into balls easier. The dough freezes well. Freeze the dough after step 1, thaw in the refrigerator, then proceed with step 2. The powdered sugar coating gives these cookies an appealing cracked finish. Serve with coffee to echo the espresso.


    4.5 ounces all-purpose flour (about 1 cup)
    1 1/4 cups powdered sugar, divided
    1/4 cup unsweetened cocoa
    1 1/4 teaspoons baking powder
    1/8 teaspoon salt
    5 1/4 teaspoons canola oil
    1 1/2 ounces unsweetened chocolate, chopped
    1 teaspoon instant espresso granules
    3/4 cup packed brown sugar
    3 tablespoons light-colored corn syrup
    1 1/2 teaspoons vanilla extract
    2 large egg whites

    1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.

    2. Preheat oven to 350.

    3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350 for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on a wire rack.


    Yield: 2 dozen (serving size: 1 cookie)

    CALORIES 98 (18% from fat); FAT 2g (sat 0.6g,mono 0.6g,poly 0.3g); IRON 0.7mg; CHOLESTEROL 0.0mg; CALCIUM 21mg; CARBOHYDRATE 19.5g; SODIUM 47mg; PROTEIN 1.2g; FIBER 0.6g

    Cooking Light, DECEMBER 2008

    7) Pine Nut Biscotti



    Crunchy and lightly sweet, these are great with espresso or French roast coffee after dinner. Though any nuts will work, pine nuts offer sophisticated taste.


    3 cups all-purpose flour (about 13 1/2 ounces)
    1 cup sugar
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1/2 cup pine nuts, toasted
    1/4 cup plus 2 tablespoons water
    1 teaspoon grated lemon rind
    1 teaspoon vanilla extract
    3 large eggs

    Preheat oven to 325.

    Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Stir in pine nuts. Combine 1/4 cup plus 2 tablespoons water, rind, vanilla, and eggs, stirring with a whisk. Add egg mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Knead dough lightly in bowl 7 or 8 times or until a dough forms (dough will be sticky). Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet lined with parchment paper; flatten each roll to 1-inch thickness.

    Bake at 325 for 30 minutes. Remove rolls from baking sheet (do not turn oven off); cool 10 minutes on a wire rack.

    Cut each roll diagonally into 15 (1/2-inch-thick) slices using a serrated knife. Place slices, cut sides down, on baking sheet. Bake at 325 for 15 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.


    Yield: 2 1/2 dozen (serving size: 1 biscotto)

    CALORIES 94 (21% from fat); FAT 2.2g (sat 0.3g,mono 0.6g,poly 0.9g); IRON 0.8mg; CHOLESTEROL 21mg; CALCIUM 14mg; CARBOHYDRATE 16.6g; SODIUM 84mg; PROTEIN 2.2g; FIBER 0.4g

    Cooking Light, DECEMBER 2007

    8) Macadamia Butter Cookies with Dried Cranberries



    We love these thick, satisfying cookies as humble as peanut butter cookies but not as crumbly. Dried cranberries provide a slightly tart counterpoint to the macadamia nuts' richness. The dough is somewhat sticky; chilling it briefly makes handling easier.


    2/3 cup macadamia nuts
    1/2 cup granulated sugar
    1/2 cup packed light brown sugar
    1 teaspoon vanilla extract
    1 large egg
    1 1/4 cups all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/8 teaspoon ground nutmeg
    1/2 cup sweetened dried cranberries, chopped
    1 tablespoon granulated sugar

    Preheat oven to 375.

    Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.

    Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.

    Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.

    Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.

    Bake cookies, 1 baking sheet at a time, at 375 for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.


    Yield: 30 servings (serving size: 1 cookie)

    CALORIES 76 (30% from fat); FAT 2.5g (sat 0.4g,mono 1.8g,poly 0.1g); IRON 0.5mg; CHOLESTEROL 7mg; CALCIUM 7mg; CARBOHYDRATE 13.2g; SODIUM 44mg; PROTEIN 1g; FIBER 0.6g

    Cooking Light, OCTOBER 2002
    Jeannette

    "I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

  2. #2
    Join Date
    Mar 2001
    Location
    In my own little world, Canada
    Replies
    1,446

    Default Re: "10 Timeless Holiday Cookies" recipes from Cooking Light

    9) Spiced Vanilla Cookies



    In step 2, you'll get best results if you keep dough portions chilled and work on only one portion at a time.


    10.1 ounces all-purpose flour (about 2 1/4 cups)
    1 tablespoon ground cinnamon
    1/2 teaspoon grated nutmeg
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup sugar
    3 tablespoons butter, softened
    2 tablespoons canola oil
    1/4 cup light-colored corn syrup
    1 tablespoon vanilla extract
    1 large egg white

    1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl, stirring with a whisk. Combine sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until smooth. Add syrup, vanilla, and egg white to sugar mixture, beating until well blended. Gradually add flour mixture to sugar mixture; beat at low speed just until combined. Divide dough in half; roll each half into a ball. Cover with plastic wrap; chill 1 hour.

    2. Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/16-inch thickness. Repeat procedure with the remaining dough; freeze 30 minutes.

    3. Preheat oven to 375.

    4. Working with 1 portion at a time, remove top sheet of plastic wrap. Turn dough over; remove remaining plastic wrap. Cut with a 2-inch round cutter into 22 cookies; place cookies 2 inches apart on a baking sheet lined with parchment paper. Repeat procedure with remaining dough portion. Bake at 375 for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining dough.


    Yield: 44 cookies (serving size: 2 cookies)

    CALORIES 98 (27% from fat); FAT 2.9g (sat 1.1g,mono 1.2g,poly 0.4g); IRON 0.7mg; CHOLESTEROL 4mg; CALCIUM 5mg; CARBOHYDRATE 16.4g; SODIUM 57mg; PROTEIN 1.4g; FIBER 0.5g

    Cooking Light, DECEMBER 2008

    10) Fig-Pecan Macaroons



    Macaroons almost always have nuts and egg whites in the ingredient list. This rendition also features intensely sweet dried figs. Be sure to remove and discard the hard stems of the figs before chopping them.


    1 cup chopped pecans
    1 teaspoon ground cinnamon
    2 teaspoons grated lemon rind
    1/4 teaspoon cream of tartar
    Dash of salt
    2 large egg whites
    1 3/4 cups powdered sugar, divided
    3/4 cup finely chopped dried Black Mission figs (about 8)

    1. Preheat oven to 300.

    2. Combine pecans and cinnamon in a food processor; process until finely ground. Add rind; process until blended.

    3. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until foamy. Increase speed to high, and beat until stiff peaks form. Place 2 tablespoons sugar in a small bowl. Gradually add remaining sugar to egg mixture; beat at low speed until blended. Fold in pecan mixture. Add figs to reserved sugar, tossing to coat; fold fig mixture into egg mixture.

    4. Cover 2 baking sheets with parchment paper. Drop egg mixture by rounded teaspoonfuls 1 inch apart on prepared baking sheets. Bake at 300 for 20 minutes or until bottom edges are lightly browned. Place pans on wire racks; cool completely.


    Yield: 4 dozen (serving size: 2 macaroons)

    CALORIES 86 (38% from fat); FAT 3.6g (sat 0.3g,mono 2g,poly 1.1g); IRON 0.3mg; CHOLESTEROL 0.0mg; CALCIUM 15mg; CARBOHYDRATE 13.6g; SODIUM 12mg; PROTEIN 1g; FIBER 1.2g

    Cooking Light, DECEMBER 2008
    Jeannette

    "I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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