CRANBERRY, WHITE, CHOCOLATE & MACADAMIA COOKIES

CRANBERRY, WHITE CHOCOLATE & MACADAMIA COOKIES

Hands down, our cinnamon choice for these cookies is Saigon. Its intense flavor is a perfect complement to tart cranberries and sweet, creamy white chocolate.
Prep Time: 15 minutes
Cook Time: 12 to 15 minutes
Makes 2 dozen

Ingredients
1 cup flour
1 tablespoon McCormick® Gourmet Collection® Saigon Cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed, light brown sugar
1 egg
2 teaspoons McCormick® Pure Vanilla Extract
4 ounces white baking chocolate, chopped
1 jar (6.85 ounces) macadamia nuts, chopped
1 cup dried cranberries

Directions
1. Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in small bowl. Set aside.

2. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate, nuts and cranberries. Drop by heaping tablespoonfuls 1 1/2 inches apart onto ungreased baking sheets.

3. Bake 12 to 15 minutes or until golden brown. Cool 2 to 3 minutes; remove from baking sheets. Cool completely on wire racks.

Nutritional Information per Serving:
About 

183 Calories, 

Fat 11g, 

Protein 2g, 

Carbohydrates 19g, 

Cholesterol 21mg, 

Sodium 136mg, 

Fiber 1g

LEMON CLOVE COOKIES

LEMON CLOVE COOKIES

The flavor combination of clove and lemon is delightful. A great addition to your holiday cookie plate.

Prep Time: 15 minutes
Refrigerate: 1 hour
Cook Time: 15 minutes per batch

Makes 5 dozen or 30 (2 cookie) servings

Ingredients:

 2 cups flour 

1/4 teaspoon McCormick® Ground Cloves 

1/8 teaspoon salt

3/4 cup (1 1/2 sticks) butter or margarine, softened

1 cup granulated sugar

1 egg

1/2 teaspoon McCormick® Pure Lemon Extract

Lemon Glaze:

1 1/2 cups confectioners' sugar

2 tablespoons plus 1 teaspoon water

1/4 teaspoon McCormick® Pure Lemon Extract

Directions:
1. Mix flour, cloves and salt in medium bowl; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and lemon extract; beat until well blended. Gradually beat in flour mixture until well mixed.

2. Divide dough in half. Form each half into a log about 1 1/2 inches in diameter and 9 inches long. Wrap in wax paper. Refrigerate 1 hour or until firm.

3. Preheat oven to 350°F. Cut dough into 1/4-inch thick slices. Place on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

4. For the Lemon Glaze, mix confectioners' sugar, water and lemon extract in small bowl until well blended. Drizzle over cooled cookies. Let stand until glaze is set.

Nutritional Information:
Per One Serving: 

Calories: 121, 

Fat 5 g, 

Protein 1 g, 

Carbohydrates 18 g, 

Cholesterol 20 mg, 

Sodium 62 mg, 

Fiber 0g

CRANBERRY "CRUNCH" COOKIES

Cranberry "Crunch" Cookies

The cranberries and chopped Crunch bar give these cookies just the right touch of sweetness.

Estimated Times

Preparation Time 15 mins.
Cooking Time 7 mins.
Cooling Time 15 mins

1/4 cup (1/2 stick) unsalted butter, softened
3 tablespoons granular sugar blend for baking (such as SPLENDA)
2 tablespoons brown sugar blend for baking (such as SPLENDA)
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon grated orange peel
3/4 cup all-purpose flour *add your favorite unflavored or vanilla protein powder here, and boost the value of the protein values, adjust nutritional values accordingly.
1/4 teaspoon baking soda
1/4 cup dried cranberries
1 (1.55 oz.) NESTLÉ CRUNCH Candy Bar, chopped

PREHEAT oven to 350° F.

BEAT butter, granular sugar blend and brown sugar blend in small mixer bowl until smooth. Beat in egg, vanilla extract and orange peel. Gradually beat in flour and baking soda. Stir in cranberries and chopped Crunch bar. Drop by rounded teaspoon onto baking sheets.

BAKE for 7 to 9 minutes or just until golden around edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Yields 24 cookies

Nutrition Facts

Yield Size: 1/24 of a recipe (24)
Yield per Recipe: 24

Amount per serving
Calories 50
Calories from Fat 15
Total Fat 1.5 g
Saturated Fat 1 g
Cholesterol 10 mg
Sodium 20 mg 1
Carbohydrates 8 g
Dietary Fiber 0 g 0
Sugars 4 g
Protein 1 g

OATMEAL ALMOND CRISPS

Oatmeal Almond Crisps

 

These cookies are delicious ~ buttery oatmeal & almond goodness!

1 egg
1/4 cup butter, melted
1 teaspoon vanilla
1/2 cup Nature Sweet crystals
1 1/4 cup old fashioned oatmeal *add your favorite vanilla or unflavored protein powder to add bonus protein to this recipe. adjust nutritional values accordingly.
3/4 cup sliced almonds

Preheat oven to 350. Line two baking sheets with parchment paper or silicone nonstick liners.

Whisk together the egg, butter, vanilla and Nature Sweet until smooth. Add oatmeal and almonds and mix to coat. Drop by heaping teaspoons onto prepared sheets. Flatten each cookie into a 2 inch round. Bake 10-12 minutes or until edges are golden brown. Cool completely on sheets and then remove. Store in airtight container.

Makes 18 two-inch cookies
Per Cookie:
calories 71,
fat 4g,
carbs 4g,

protein 2g

APRICOT CREAM CHEESE COOKIES

Apricot Cream Cheese Cookies

 

The dough is tender and flaky and the sweet tart apricot filling is perfect. Don’t let the short ingredient list throw you; they taste out of this world.

4 ounces cream cheese
1/2 cup butter
1 cup flour, plus additional for rolling
1/4 teaspoon salt
Natures Hollow sugar free Apricot Preserves

Blend the cream cheese and butter. Add flour and salt then blend until flour is completely incorporated. Gather dough into a smooth ball, cover with plastic wrap and chill 1-2 hours.

Preheat oven to 375 degrees. Lightly dust counter with flour and roll out 1/2 of the dough to 1/8 inch thickness and carefully cut into 2-inch squares, saving scraps to re-roll.

Blend jar of preserves with a spoon so it is a smooth consistency. Place a 1/4 teaspoon dab of preserves in the center of each square. Fold over two opposite corners of square to the middle, overlapping slightly and pressing so they stick together and jam squishes out a bit. After folding each cookie, transfer to an ungreased cookie sheet, about 1 inch apart.

Bake each batch for 10-12 minutes, until bottoms are barely golden brown. Gently press any overlapped corners down that have opened while baking.

Transfer to a wire rack. Repeat with remaining dough. When cookies are cool, place an additional small dab of apricot preserves on each side of the folded cookie.

Makes about 30 cookies.
Per cookie
calories 35 ,
fat 3g,

carbs 2g

ALMOND MACAROONS

Almond Macaroons

 

Chewy, moist and delicious, a wonderful cookie that happens to be sugar free. This recipe is designed to work with Nature Sweet Crystals - Sugar Replacer, Splenda does not work with these proportions. 

Make sure you use the parchment paper to line your baking sheet (or a Silpat) or you will have to pry the cookies from the surface. 

Another great cookie tip is to pick up a one inch ‘ice cream scoop’ from the kitchen gadget section of your grocery store. 

It is made for measuring an even portion for perfect batches of cookies and is invaluable.

These will become a family favorite as they are fabulously simple and taste superb.

¾ cup Nature Sweet Crystals - Sugar Replacer
2 egg whites
½ teaspoon almond extract
2 ¼ cups sliced unblanched almonds, about 10 ounces
Parchment paper (available in grocery stores near the plastic wrap)

Lightly spray each of two baking sheets with nonstick vegetable cooking spray. Place a sheet of parchment paper on each (parchment wont slide if you use the cooking spray first). Preheat oven to 350 degrees.

In a large bowl using a whisk or electric beaters, beat the egg white until foamy - add Nature Sweet crystals and extract and blend on low speed until sugar substitute has dissolved and mixture is creamy. Fold in almonds to coat and mixture is evenly moistened. Mound tablespoonfuls on prepared cookie sheet. Bake for 10 to 12 minutes, until golden. Cool for 10 minutes and carefully remove to a wire rack. Store in an airtight container.

Makes 36 cookies
Per Cookie,
calories 21,
fat 1g,
carbs 2g,

protein 2g

PEANUTBUTTER COOKIES

Ingredients

1 Cup creamy peanut butter
1 cup Splenda
1/4 cup egg substitute
1 teaspoon vanilla

Cooking Instructions

Preheat oven to 350 degrees.
Mix all 4 ingredients until well blended. Drop by teaspoonful onto a cookie sheet that has been sprayed with non -stick cooking spray. Dip a fork into a little bit of splenda and press into balls, making a crisscross design.
Bake for 12 minutes and let cool. Store in an airtight container.

Servings Per Recipe: 15

• 104.8 calories per
• 8.8 grams fat
• 0 cholesterol
• 88.0 mg salt
• 129.s potassium
• 5.3 grams total carb

LOW SUGAR NO BAKE CHOCOLATE DROP COOKIES

LOW SUGAR  NO BAKE CHOCOLATE DROP COOKIES
Ingredients

6 tbs no sugar added Nestle Quick
1 tsp Vanilla extract
1/2 cup Margarine (I can't believe its not butter)
1/2 0% fat milk
1 cup shredded coconut
3 cups cooking oats

Cooking Instructions

1. Mix first 4 ingredients until smooth
2. Mix in coconut and oats
3. Place on wax paper
4. Refrigerate for 1hr

yields one dozen

Servings Per Recipe: 12

• Calories 34
• total fat .5g
• Sodium 24.5mg
• carbs 4.5
• Sugars 10.5mg
• Protein .5