Eating Well Holiday Sampler (cookies)

[sherri]

Just wondering if anyone has made cookies from this recipe booklet?
There may have already been a thread about this since I haven't been online that much, so apologies if this is a repeat. Thus far I have only made the Chewy Chocolate cookies. I made these into ice cream sandwiches with mint ice cream, but alone they were not wonderful. I would love to hear other opinions.


* Exported from MasterCook *

Chewy Chocolate Cookies

Recipe By :
Serving Size : 45 Preparation Time :0:00
Categories : Pure chocolate cookies

Amount Measure Ingredient -- Preparation Method
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3/4 cup all-purpose flour
3/4 cup whole-wheat pastry flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 large egg whites
3/4 cup granulated sugar
1 1/2 cups packed dark brown sugar
1 tablespoon vanilla
3 ounces unsweetened chocolate, chopped and melted

Position rack in the center of the oven and preheat to 375. Line a large baking sheet with parchment.

Whisk flours, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrap down the sides, then beat in brown sugar, 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon just until incorporated.

Drop the batter by tablespoonfuls on the baking sheet, 1 1/2 inches apart.

Bake the cookies until flat, yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to wire rack to cool completely. Let the pan cool for a few minutes before baking another batch, replace paper if needed.

Per cookie: 68 calories, 1 gm fat, 0 mg chol, 14 gm CHO, 1 gm protein, 1 gm fiber, 51 mg Sodium

Description:
"Eating Well Holiday Sampler 2005"
Yield:
"45 cookies"
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Per Serving (excluding unknown items): 52 Calories; trace Fat (1.2% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 48mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

NOTES : Enhancements: stir 2/3 cup raisins, dried cherries or blueberries into the batter along with flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.
Made November 2005: added a few white choco chips. Cookies were more crunchy than chewy. This recipe was not great, but for the amount of calories/fat were very good. Served with mint ice cream

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[klrickrode]

Are you referring to the cookie section in the Dec/Jan EW or is this another magazine?

[sherri]

Hi,
This is actually a small supplement I received in the mail (I actually got it before the Dec/Jan holiday issues). I renewed my MIL's EW gift subscription so maybe that is why I received the supplement?

[klrickrode]

Hi,
This is actually a small supplement I received in the mail (I actually got it before the Dec/Jan holiday issues). I renewed my MIL's EW gift subscription so maybe that is why I received the supplement?

OK. I didn't get that one. I was excited to see the cookie recipes in the Dec/Jan issue, but now I am a little hesitant to try them. Maybe I'll wait to see if there are any reviews before trying them...any out there yet?? :)

[susan_foster]

Hi,
This is actually a small supplement I received in the mail (I actually got it before the Dec/Jan holiday issues). I renewed my MIL's EW gift subscription so maybe that is why I received the supplement?

I got the same supplement, I think it is only for those who give gift subscriptions. I've already typed some of the recipes into MasterCook, but haven't tried any of them yet.

Susan

[zackaboo]

OK. I didn't get that one. I was excited to see the cookie recipes in the Dec/Jan issue, but now I am a little hesitant to try them. Maybe I'll wait to see if there are any reviews before trying them...any out there yet?? :)

I made the poppyseed thumbprint cookies and we loved them! Of course at 7 grams of fat each they aren't exactly light but I guess that is an improvement over regular thumbprint cookies.

I would like to see some reviews from the Dec/Jan magazine as well.

[karen w]

I did not get the supplememnt, but those chewy chocolate cookies were from an issue last year. I recall making those and some oatmeal chocolate chip cookies with tahini(yep, you read that right!) from the same issue. As I recall the chewy chocolate cookies were not a hit in my house. The oatmeal ones were better. The first taste response was..."Eww...I can taste the tahini." But they did kinda grow on you. I think I might try them again(someday) and sub. natural PB as they would make an awesome oatmeal PB choco. chip cookie.

Karen

[klrickrode]

I made the poppyseed thumbprint cookies and we loved them! Of course at 7 grams of fat each they aren't exactly light but I guess that is an improvement over regular thumbprint cookies.

I would like to see some reviews from the Dec/Jan magazine as well.

Great to hear zackaboo, I was planning on trying these tonight to bring to a work meeting tomorrow night. Glad they were a hit!

[sherri]

Karen,
So the chocolate chewies were just a "recycled" recipe? Here I thought I was getting something original ;)
I don't think I will make the chewies again since there are so many other cookie recipes that taste much better.
I hadn't thought of subbing peanut butter in place of tahini for the other recipe, thanks for the tip.

Sherri

[sherri]

I typed up a few recipes into Mastercook in anyone is interested. I have not baked them yet.

* Exported from MasterCook *

Spiced Pumpkin Cookies

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Pumpkin Cookies

Amount Measure Ingredient -- Preparation Method
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2/3 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
3/4 cup plain pumpkin puree
3/4 cup light brown sugar
2 large eggs
1/4 cup canola oil
1/4 cup dark molasses
1 cup raisins

Preheat oven to 350 F. Coat 3 baking sheets with cooking spray.

Whisk flours, baking powder, baking soda, salt and spices in a large bowl.

Whisk pumpkin, brown sugar, eggs, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of the dry ingredients remain. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.

Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to frontand top to botton halfway through. Transfer to a wire rack and let cool.

Per cookie: 68 calories, 2 gm fat, 12 mg chol, 12 gm CHO, 1 gm prot, 1 gm fiber, 67 mg Na

Description:
"Eating Well Holiday Sampler 2005"
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* Exported from MasterCook *

Rolled Sugar Cookies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sugar cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup whole-wheat flour
3/4 cup unsifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter
1/2 cup sugar
2 tablespoons canola oil
1 large egg
1 1/2 teaspoons vanilla extract

Set a rack in the upper third of the oven; preheat to 350 F. Coat 2 baking sheets with cooking spray.

Whisk flours, baking powder and salt in a medium bowl.

Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown about 1 minute, and pour into a mixing bowl. Add sugar and oil; beat with an electric mixer until smooth. Mix in egg and vanilla, beat until smooth. Add flour mixture and mix on low speed just until combined. Divide the dough in half and press each piece into a disk.

Working with one disk at a time, roll dough on a lightly floured surface to a thickness of about 1/8 inch. Cut out cookies with small (2 to 2 1/2-inch) cookie cutters. Place the cookies about 1/2 inch apart on the prepared baking sheets.

Bake the cookies in the upper third of the oven, 1 sheet at a time, until slightly golden on the edges, 5 to 7 minutes. Do no overbake. Transfer to wire racks to cool.

Per cookie: 53 calories, 2 gm fat, 1 gm sat, 9 mg chol, 8 gm CHO, 1 gm prot, 35 mg sodium

Description:
"Eating Well Holiday Sampler 2005"
Yield:
"30 each"
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[sherri]

Another recipe if interested

* Exported from MasterCook *

Fresh Apple Squares

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bar recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour -- or use half whole wheat pastry flour
1 cup old-fashioned rolled oats
1 cup light brown sugar
1 teaspoon freshly grated lemeon zest
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons canola oil
1/4 cup apple juice concentrate
2 medium tart apples -- peeled, cored and thinly sliced
1/4 cup coarsley chopped walnuts

Preheat oven to 350 F. Lightly oil a 9-inch square baking pan or coat it with cooking spray.

Combine flour, oats, brown sugar, lemon zest, baking powder, salt cinnamon and nutmeg in a large bowl. Wokr in oil and apple juice with your fingers until coarse crumbles form.

Firmly press 2 cups of the oat mixture into prepared pan. Arrange apples over crust in three rows. Mix walnuts into remaining oat mixture. Sprinkle walnut mxiture evenly over apples and pat firmly into an even layer.

Bake for 30 to 35 minutes or until top is golden brown and apples are tender when pierced with a sharp knife. Cool complelety on a wire rack before cutting into squares.

Per square: 148 calories, 4 gm fat, 0 mg chol, 26 gm CHO, 2 gm prot, 1 gm fiber, 90 mg Na

Description:
"Eating Well Holiday Supplement 2005"
Yield:
"16 "
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