1/2 cup Swerve confectioner’s sugar or regular confectioner’s sugar
Add chocolate and shortening to a small saucepan over medium low heat. Stir until contents have melted completely and mixture is smooth. Remove from heat and allow to cool for 15 minutes.
Add eggs, sugar, baking powder, vanilla, and salt to a large mixing bowl. Use a whisk to incorporate the cooled chocolate mixture, then use a mixing spatula or spoon to gently fold in the flour. Be careful not to over mix. Cover bowl with plastic wrap and chill for at least 2 hours before proceeding. (The longer you allow it to chill, the less the cookies will spread.)
When ready to bake, heat oven to 375 F.
Line two rimmed baking sheets with parchment paper or silicone baking mats.
Shape dough into balls approximately 1.5 Tablespoons (0.8 ounces) in size. Roll each ball in confectioner’s sugar to coat completely, then space 2 inches apart on prepared baking sheets.
Bake cookies for 9-10 minutes, or until edges are just set. Remove pans from oven and allow cookies to cool on pan for 5 minutes before transferring to wire racks to cool completely.
Makes approximately 4 dozen cookies.
Cuisine: Cookies | Recipe Type: Snack
Recipe adapted from The Better Homes and Gardens NEW Cookbook (16th ed.), by Meredith Corporation; published by Houghton Mifflin Harcourt
1 3/4 cup white whole wheat flour (we like to use King Arthur brand)
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar, divided
1/4 cup butter, softened
3 tablespoons fat-free milk
1 teaspoon vanilla extract
1 large egg
2 teaspoons cinnamon
What To Do:
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
In a medium bowl, combine flour, baking soda, and cream of tartar. In a large bowl, combine 1 cup sugar and the butter; beat with a mixer until well blended. Add the milk, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill 10 minutes.
In a medium bowl, combine remaining sugar with the cinnamon.
Shape dough into 42 1-inch balls, then roll in cinnamon-sugar mixture until evenly coated. Place balls 2 inches apart on prepared baking sheets and slightly flatten with the bottom of a glass.
Bake 5 to 7 minutes. (Cookies will be slightly soft.) Cool on baking sheets 2 minutes, then remove and cool completely on wire racks.
Meringue-like cookies are sandwiched with a zesty lemon cream.
1 1/2 cups lemon juice
1/4 cup lemon zest
1/2 cup water
1 cup SPLENDA®Sugar Blend
9 egg yolks
5 egg whites, room temperature
1 cup SPLENDA®Sugar Blend
6 ounces almond flour
1 tablespoon cream of tartar
1 tablespoon powdered egg whites
To make the Lemon Creme: Combine all the ingredients in a heavy sauce pan.
Whisk well over heat and bring it slowly to a simmer. When the lemon creme is thick take it off the heat and cool.
To make the macaroons: Preheat oven to 325 degrees F.
Grind the SPLENDA® Sugar Blend in a blender until the mix is fine and almost powder like.
Sift half of the SPLENDA® Sugar Blend into the almond flour and combine it with the powdered egg whites. Beat the egg whites and slowly sift the rest of the sugar mix into it. Still beating egg whites, add creme de tarter. Make sure the egg whites are nice and stiff. Gently fold the almond flour into the egg whites.
Layer a sheet pan with parchment paper and place quarter sized drops with a piping bag. Let them rest for 20 minutes.
Bake the macaroons for 10 minutes. Allow to cool after baking. When cooled, sandwich two macaroons with lemon creme in the center and serve with fresh berries or ice cream.
Before you start, make sure your egg whites are from the day before and are at room temperature (let them sit outside the refrigerator for a couple of hours).
Easy coconut macaroons are made with 3 ingredients.
Cook Time: 8 minutes
Total Time: 8 minutes
16 ounces shredded coconut
1 can (14-15 ounces) sweetened condensed milk
2 teaspoons vanilla extract
Directions for coconut macaroons
Mix all ingredients together.
Drop by teaspoonful’s onto generously greased baking sheets.
Bake at 350° for 8 minutes. Cool coconut macaroons slightly; remove to rack. Makes about 4 to 5 dozen coconut macaroons.
Chocolate Macaroon Cookies
These cookies are quick and easy, made with egg whites, ground almonds, and chocolate chips.
Beat egg whites and salt until stiff but not dry. Beat in sugar, a little at a time; beat until mixture is thick and glossy. Mixture should stand in peaks. Fold in almonds, vanilla, and melted chocolate. Drop chocolate macaroons by teaspoonful’s onto buttered cookie sheets. Bake chocolate macaroons at 350° for 12 to 15 minutes.
Makes about 48 chocolate macaroons.
1. Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.
2. In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.
3. Drop dough by rounded tablespoons 1 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes, switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool.
The Twist: Ice Cream Sandwiches. Turn these great cookies into superb ice cream sandwiches: Soften the ice cream of your choice, 10 minutes. Spread 1/4 cup onto flat side of 1 cookie and top with another cookie, flat side down, pressing lightly. Chill sandwiches in freezer about 10 minutes, just long enough to chill ice cream but not enough to harden cookies. Eat immediately.
Credit: Photo by Annabelle Breakey. Recipe from David McCommack, Mukilteo, WA, Sunset
Frosted Orange Cookies Ingredients
2 medium oranges
1/2 cup butter-flavored shortening
1 cup sugar
1/2 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2-1/2 cups confectioners’ sugar
1 tablespoon butter, melted
With a sharp knife, score each orange into quarters; remove peel. Use knife to remove white pith from peel and fruit; discard. Quarter oranges and place in a blender. Add peel; cover and process until smooth (mixture should measure 3/4 cup).
In a large bowl, cream shortening and sugar until light and fluffy. Beat in milk and 6 tablespoons orange mixture. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture until blended.
Drop by rounded teaspoon 2 in. apart onto greased baking sheets.
Bake at 350° for 10-13 minutes or until set and edges are lightly browned. Remove to wire racks to cool.
For frosting, in a small bowl, combine confectioners’ sugar, butter and enough of the remaining orange mixture to achieve spreading consistency. Frost cookies.
Yield: about 4 dozen.
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.
2. Preheat oven to 350°.
3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on a wire rack.
Spread half of the crushed wafers in the bottom of a greased 8-in. square pan. Prepare pudding mix according to package directions; spoon hot pudding over crumbs. Slice one banana; place over pudding. Top with remaining crumbs. Chill for 1 hour. meanwhile, prepare gelatin according to package directions; chill for 30 minutes or until partially set. Pour over crumbs. Slice the remaining banana and place over gelatin. Spread whipped topping over all. Chill for 2 hours. Yield: 9 servings.
These dessert bars have a top and bottom pastry crust. It’s like apple pie in a baking pan! Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 egg yolk
3 to 4 teaspoons milk
1 cup cornflakes
8 – 10 tart cooking apples, peeled, cored and sliced or 8 cups
3/4 – 1 cup granulated sugar
1 teaspoon ground cinnamon
1 egg white, lightly beaten
1 cup powdered sugar Directions
1. In a large bowl combine flour and salt. Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs. In a liquid measuring cup, beat egg yolk lightly. Add enough milk to make 2/3 cup liquid. Stir well to combine. Stir milk mixture into flour mixture with a fork until combined (dough will be slightly sticky). Divide mixture in half.
2. On a well-floured surface, roll half of the dough to a 17×12-inch rectangle. Fold dough crosswise into thirds. Transfer to a 15x10x1-inch baking pan and unfold dough, pressing to fit into the bottom and sides of the pan. Sprinkle with cornflakes. Top evenly with apples. In a small bowl combine granulated sugar and cinnamon. Sprinkle mixture over apples. Roll remaining dough to a 15×10-inch rectangle. Fold dough crosswise into thirds. Place atop apples and unfold dough. Crimp edges or use the tines of a fork to seal. Cut slits in the top. Brush top with beaten egg white.
3. Bake in a 375 degrees F oven for 50 minutes or until golden and apples are tender, covering with foil after the first 25 minutes of baking time to prevent overbrowning.
4. In a small bowl combine powdered sugar and 2 to 3 teaspoons milk to make a drizzling consistency. Drizzle over warm bars. Let cool completely on a wire rack. Cut into bars. Makes 32 bars.
Per Serving: cal. (kcal) 147, Fat, total (g) 7, chol. (mg) 7, sat. fat (g) 2, carb. (g) 21, fiber (g) 1, sugar (g)
Credit: Recipe from Midwest Living Magazine. Photograph property of