For those of you who like to bake for Christmas, I'm posting some different cookie recipes for you to try.
Diabetic Peanut Butter Cookies From the kitchen of Nancy Hall Ingredients 1/2 cup butter flavored Crisco Directions Cream together Crisco, egg, vanilla, brown sugar and Equal. Then add peanut butter. Sift together flour, baking soda, and salt and add to the creamed mixture. Form into 1" balls. Place on cookie sheet and flatten in a criss cross pattern with tines of fork. Bake at 350 degrees for 10 minutes.
1 egg
1/2 teaspoon vanilla
2 teaspoons Sweet N Low brown sugar
12 packets Equal
1/2 cup creamy peanut butter
1 1/4 cup flour
1 teaspoon baking soda
1/4 teaspoon salt (optional)
Boiled Chocolate Oatmeal Drop Cookies
Makes 3 dozen • From the kitchen of Mary Katherine Wainwright
Ingredients
8 Tablespoons butter (margarine or liquid fat free butter substitute)
2 cups sugar
3 heaping Tablespoons cocoa or 2 squares chocolate
1/2 cup milk (skim milk can be substituted)
3 cups dry oatmeal
1 teaspoon vanilla extract
1 cup pecan pieces (optional)
Directions
Spray a pan with non stick cooking spray. Melt butter slowly. Add sugar, cocoa and milk. Stir occasionally while the mixture comes to a boil. Once the mixture comes to a boil, stir and boil the mixture for 3 minutes. Remove from heat. Add vanilla extract and stir mixture. Quickly add the oatmeal (and nuts if using) and stir. (If using the butter substitute, increase dry oatmeal to 3-1/2 cups to help thicken the mixture.) Drop by spoon onto greased cookie sheet or waxed paper and allow to cool uncovered. Refrigerate cookies after 5 minutes.
Gingerbread Men
From the kitchen of John Cole
Ingredients
125 grams unsalted butter
1/3 cup soft brown sugar
1/4 cup golden syrup
1 egg, lightly beaten
2 cups plain flour
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda
1 tablespoon of currants
Icing:
1 egg white
1/2 teaspoon lemon juice
1 1/4 cups icing sugar
assorted food coloring
Directions
Preheat oven to moderate 180c degrees. Line 2 or 3 oven trays with baking paper. Using electric beaters, beat butter, sugar, and syrup in a small mixing bowl until light and creamy. Add egg gradually, beating thoroughly after each addition. Transfer mixture into large bowl, sift dry ingredients onto well floured surface and knead for 1-2 minutes or until smooth. Line a large chopping board with baking paper, roll out dough on board to 5mm thickness (flour rolling pin if necessary to prevent sticking), refrigerate on board for 15 minutes so dough is firm to cut. Cut dough into shapes with a 13cm gingerbread man cutter. Press remaining dough together and reroll. Cut out shapes. Place biscuits on prepared trays. Place currants as eyes and nose on men. Bake for 10 minutes or until lightly browned. Cool biscuits on trays. Icing: Place egg whites in small dry mixing bowl, using electric beaters beat egg whites until foamy. Add lemon juice and icing sugar gradually. Beat until thick and creamy. Divide icing into several bowls. Tint mixtures with desired food colors. Spoon mixture into small paper icing bags. Seal open ends. Snip tips off piping bags. Pipe faces and clothing onto gingerbread men. When icing is completely dry, store in an airtight container in a cool dry place for up to 3 days.
Chewy Noels
From the kitchen of Ellen Moore
Ingredients
2 teaspoons butter or margarine
2 eggs or egg substitute equivalent
1 1/2 cups brown sugar, packed
5 Tablespoons flour
1/8 teaspoon baking soda 1/8 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped nuts
confectioners sugar
Directions
Melt butter in small baking pan over low heat. Beat eggs slightly. Combine sugar, flour, soda and nuts. Stir into beaten eggs and vanilla. Pour mixture over butter. Do not stir. Bake at 350 degrees for 20 minutes or until center is set. Turn out of pan onto rack. Cut into squares and dust bottom with confectioners sugar.
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