Think Cookies Are Not Part of a Healthy Diet?
There are numerous ways to "lighten up" cookies and other desserts. A great resource is Cooking Light. I have been a subscriber for years and they have some wonderful ideas and recipes to make it easy to take a little fat and "bad stuff" out of your diet. (AND...they taste good!) They have everything from cookies to pies to cakes, and then your usual food...pastas, fish, etc. Some sample recipes from the June Issue: Croutons with Orange and Fennel Tapenade, Kiwi Colada, Chocolate Cinnamon Bread Pudding, Grilled Vidalia Onion and Steak Sandwiches, Thai Shrimp and Tofu with Asparagus, Tilapia in Mustard Cream Sauce, Skillet Pork with Sweet Balsamic Peaches, Jalapeno Spiked Cherry Preserves....you hungry yet?
MACADAMIA BUTTER COOKIES WITH DRIED CRANBERRIES
These are satisfying cookies as humble as peanut butter cookies but not as crumbly. 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)
NUTRITION PER SERVING
CALORIES 76 (30% from fat); FAT 2.5g (sat 0.4g,mono 1.8g,poly 0.1g); PROTEIN 1g; CHOLESTEROL 7mg; CALCIUM 7mg; SODIUM 44mg; FIBER 0.6g; IRON 0.5mg; CARBOHYDRATE 13.2g