Christmas Cookie Countdown: #1

Hello Dolly Cookies

  • 1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
  • 2 tablespoons butter, melted
  • 1 tablespoon water
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup butterscotch morsels
  • 2/3 cup flaked sweetened coconut
  • 1/4 cup chopped pecans, toasted
  • 1 (15-ounce) can fat-free sweetened condensed milk
Preparation
  1. Preheat oven to 350°.
  2. Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess parchment paper around top edge of pan.
  3. Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat mixture into an even layer in pan (do not press firmly). Sprinkle chips and morsels over crumb mixture. Top evenly with coconut and pecans. Drizzle milk evenly over top. Bake at 350° for 25 minutes or until lightly browned and bubbly around edges. Cool completely on wire rack.

Note:

They can create a sticky mess in the pan, so it’s crucial to line it with parchment paper. Because the milk needs to seep into the graham cracker crumbs, don’t pack the crumbs too tightly in the bottom of the pan.

Julianna Grimes, Ann Taylor Pittman, Cooking Light
DECEMBER 2007

 

I hope you enjoy these five fabulous Christmas cookie recipes. I know I’ll definitely be recreating some version of these myself!

Christmas Cookie Countdown: #2

Almond Butter Snickerdoodles

  • 1 cup packed brown sugar
  • 1/3 cup (about 3 ounces) 1/3-less-fat cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons smooth almond butter
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
    2 large egg yolks, lightly beaten
  • 4 3/4 ounces white whole-wheat flour (about 1 cup)
  • 1 1/2 ounces whole-wheat flour (about 1/3 cup)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar

      Directions

      1. Preheat oven to 350°.
      2. Line a large baking sheet with parchment paper.
      3. Place the first 4 ingredients in a medium bowl, and beat with a mixer at high speed until well combined (about 2 minutes). Add 1 teaspoon lemon rind, vanilla extract, and egg yolks; beat until well blended.
      4. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt; stir with a whisk. Add flour mixture to butter mixture; beat at low speed until well combined. Drop half of the dough by rounded tablespoons onto prepared baking sheet. Combine the remaining 1 teaspoon cinnamon and granulated sugar in a small bowl; sprinkle half of the cinnamon-sugar mixture evenly over cookies. Bake at 350° for 6 minutes; flatten cookies with the back of a spatula. Bake an additional 6 minutes. Cool on pans 1 minute. Remove from pans, and cool on wire racks. Repeat procedure with remaining dough and sugar mixture.

      Amount per serving

      • Calories: 104
      • Fat: 3.8g
      • Saturated fat: 1.9g
      • Monounsaturated fat: 1.2g
      • Polyunsaturated fat: 0.3g
      • Protein: 1.6g
      • Carbohydrate: 16.2g
      • Fiber: 0.5g
      • Cholesterol: 25mg
      • Iron: 0.7mg
      • Sodium: 127mg
      • Calcium: 19mg

      Michaela Rosenthal, Woodland Hills, California, Cooking Light

      MAY 2010

      Christmas Cookie Countdown: #3

      You won’t find a better treat than biscotti. It may take a while to bake, but it lasts forever. Whip up a batch, put it in a decorative container and you’ve got the perfect Christmas gift.

      Chocolate Chip Biscotti

      Yields: 5 Dozen biscotti
      Total Time: 1 hr 30 min
      Cook Time: 40 min

      Ingredients

      • 2 cup(s) all-purpose flour
      • 1 cup(s) sugar
      • 1 teaspoon(s) baking powder
      • 1/4 teaspoon(s) salt
      • Pinch ground cinnamon
      • 4 tablespoon(s) cold margarine or butter
      • 3 large eggs, lightly beaten
      • 6 ounce(s) (1 cup) semisweet-chocolate mini chips
      • 1 cup(s) walnuts, toasted and coarsely chopped
      • 1 teaspoon(s) vanilla extract

      Directions

      1. Preheat oven to 350 degrees F. In large bowl, mix flour, sugar, baking powder, salt, and cinnamon. With pastry blender or 2 knives used scissor-fashion, cut in margarine until mixture resembles fine crumbs.
      2. Spoon 1 tablespoon beaten eggs into cup; reserve. Add chocolate chips, walnuts, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, knead mixture a few times in bowl until dough forms.
      3. On floured surface, with floured hands, divide dough into quarters. Shape each quarter into a 9″ by 2″ log. Place logs crosswise, 4 inches apart, on 2 large cookie sheets. With pastry brush, brush tops and sides of logs with reserved egg. Bake logs 25 minutes. Cool logs on cookie sheet on wire rack 10 minutes.
      4. Place 1 log on cutting board. With serrated knife, cut warm log crosswise into 1/2-inch-thick diagonal slices. Place slices upright, 1/4 inch apart, on cookie sheets. Repeat with remaining logs. Bake slices 15 minutes to allow biscotti to dry out. Cool completely on sheets on wire racks. (Biscotti will harden as they cool.) Store biscotti in tightly covered container.
      Nutritional Information
      (per serving)

      Calories
      65

      Total Fat
      3g

      Saturated Fat
      0

      Cholesterol
      11mg

      Sodium
      30mg

      Total Carbohydrate
      9g

      Dietary Fiber
      0

      Sugars

      Protein
      1g

      Calcium

      Read more: Chocolate Chip Biscotti Recipe – Good Housekeeping

      Christmas Cookie Countdown

      Desserts are literally flying at me from all directions this week, whether it be at work or at holiday parties. So to combat these flying, fatty fantasticos (I’m reaching), I thought I’d post five healthy cookie recipes for the next five days until Christmas. This will give those of you a good variety to choose from, if you decide to go the healthier route this year. Suggestions are welcome and encouraged!

      Cookie Recipe #5: Chocolate Bliss Cookies

      Serves: Prep: 20min Cook: 40 min Total: 1 hr 0min

      DIRECTIONS

      1. Preheat oven to 300°F. Line 2 baking sheets with foil.
      2. In small bowl, sift together cocoa, salt, and 1/4cup of the sugar.
      3. In large bowl, with electric mixer at medium low speed, beat egg whites and cream of tartar until soft peaks form. Beat in remaining 1/4 cup sugar, 1/2 tablespoon at a time, until meringue is glossy and stiff peaks form. Fold in cocoa mixture and vanilla extract.
      4. Drop by rounded teaspoonfuls about 1″ apart onto prepared baking sheets. Bake 25 minutes for soft chewy cookies or 40 minutes for crisp ones. Dust cooled cookies with confectioners’ sugar.

      I thought this recipe would be perfect for the chocolate-lover in your life or great for converting the lemon-lovers. (They’re out there, I swear.) Whip these bad boys up for the family or just to help healthier your own household sweet stash.

      My Healthy Tip of the Day: Don’t cheat. Ever. At anything. Ok, more specifically at the gym. When you shave off those 5 minutes of cool down at the end of your machine workout, or switch to lighter weights because you want to do more reps, you’re only hurting your own results. Seriously, just finish the 12 reps and be done with it. Nobody will be wowed by an 8 minute gym trip.

      Tips

      This tip was not Karen-approved. She’s a life-long advocate for the Lazy Bum-Bums Club.

      Christmas Tradition

      After I left home, I decided I needed to start my own tradition around the holidays. I knew I’d always have the tradition of going home for the holidays and opening one gift on Christmas Eve, but I wanted something small that was just for me. So I took the traditional Chinese food on Christmas Day and decided to merge it with my usual holiday shopping trip.

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      I headed to the mall today for my final shopping round-up and then headed to The Peking House to pick up some vegetables in garlic sauce and spring rolls (which were conveniently forgotten). As my tradition goes, the only way to eat the Chinese food is if I watch a Christmas movie along with it. My choice tonight: The Family Stone. This movie is hilarious, but incredibly sad. It’s about this totally crazy family who have trouble welcoming the neurotic girlfriend (Sarah Jessica Parker) of one of their own into the house. The cast is perfect and the setting is snowwy and cozy, which I think we could certainly use a little of this holiday season. Anyway, I highly recommend this movie, but keep a tissue nearby if you get emotional during sad movies.

      After the movie, I got busy in the kitchen and whipped up some cake cookies with a butter pecan cake mix.

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      I thought this would be a good fit for the cookie press, but I was very, very wrong.

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      Only two actually turned out looking like the press mold, but that certainly didn’t affect the taste. Mmmm.

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      My Healthy Tip of the Day: Some exercise is better than none, so if you only have 10 minutes, spend that 10 minutes doing some of your favorite moves. If you need some guidance, check out the short workouts on Cat Hair in my Coffee’s Fitness page.