email this pageChip and Dip Cookies
Photography:Mark Boughton; Styling: Teresa Blackburn
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Tracy Schuhmacher and her son, Danny, had a holiday cookie conundrum: Danny doesn’t like nuts, and his mother doesn’t like how he eats just the frosted portion of their family’s favorite log cookies. The Penfield, N.Y., duo solved both problems by creating a prize-winning recipe—Chip and Dip Cookies—that’s also perfect for classrooms and homes concerned about nut allergies. To get the salty, crunchy taste of nuts, they substituted potato chips and pretzels. They eliminated Danny’s trail of unfrosted leftovers by dipping both ends of the logs in different colors of melted chocolate after baking. Bravo!
Ingredients
Ingredients
1 cup butter, softened
½ cup sugar
1 egg yolk
1 teaspoon vanilla extract
1¾ cups all-purpose flour
¾ cup coarsely crushed potato chips
¾ cup coarsely crushed pretzels
1 cup semisweet chocolate chips
1 cup white chocolate chips
Instructions
½ cup sugar
1 egg yolk
1 teaspoon vanilla extract
1¾ cups all-purpose flour
¾ cup coarsely crushed potato chips
¾ cup coarsely crushed pretzels
1 cup semisweet chocolate chips
1 cup white chocolate chips
1. Preheat oven to 350F.
2. Combine butter and sugar; beat with a mixer at medium-high speed until light and fluffy. Add egg yolk and vanilla. Gradually add flour and mix well. Stir in potato chips and pretzels.
3. Shape level tablespoons of dough into 3-inch logs. Place on an ungreased baking sheet, 1½ inches apart. Bake 14 to 18 minutes, until edges are lightly browned. Cool completely on baking sheet.
4. Heat semisweet chocolate chips in microwave for 30 seconds; stir. Repeat until melted. Dip one end of each cookie into chocolate and place on wax paper. Refrigerate until firm, about 10 minutes.
5. Heat white chocolate chips in microwave for 30 seconds; stir. Repeat until melted. Dip other end of cookie into melted chips and place on wax paper. Refrigerate until firm, about 10 minutes. Makes 2 dozen.
Tracy and Danny Schuhmacher, of Penfield, N.Y., won a $5,000 kitchen makeover and $1,000 college scholarship in the AirBake Ultra Cookie Challenge in 2006 with this recipe.
Relish the Holiday, "Slam Dunks," December 2008.
Nutritional Information
2. Combine butter and sugar; beat with a mixer at medium-high speed until light and fluffy. Add egg yolk and vanilla. Gradually add flour and mix well. Stir in potato chips and pretzels.
3. Shape level tablespoons of dough into 3-inch logs. Place on an ungreased baking sheet, 1½ inches apart. Bake 14 to 18 minutes, until edges are lightly browned. Cool completely on baking sheet.
4. Heat semisweet chocolate chips in microwave for 30 seconds; stir. Repeat until melted. Dip one end of each cookie into chocolate and place on wax paper. Refrigerate until firm, about 10 minutes.
5. Heat white chocolate chips in microwave for 30 seconds; stir. Repeat until melted. Dip other end of cookie into melted chips and place on wax paper. Refrigerate until firm, about 10 minutes. Makes 2 dozen.
Tracy and Danny Schuhmacher, of Penfield, N.Y., won a $5,000 kitchen makeover and $1,000 college scholarship in the AirBake Ultra Cookie Challenge in 2006 with this recipe.
Relish the Holiday, "Slam Dunks," December 2008.
Per cookie: 240 calories, 15g fat, 30mg chol., 3g prot., 26g carbs, 1g fiber, 150mg sodium.
Old-Fashioned Applesauce Raisin Cookies
Mark Boughton
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Ingredients
3/4 cup shortening
1 cup packed brown sugar
1/2 cup applesauce
1 egg
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped raisins
1/2 cup chopped walnuts
Instructions
1 cup packed brown sugar
1/2 cup applesauce
1 egg
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped raisins
1/2 cup chopped walnuts
1. Preheat oven to 375F.
2. Mix together shortening, brown sugar, applesauce and egg until smooth. In a separate bowl, combine the flour, baking soda, salt, sinnamon and cloves then stir into applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets. Top each with walnuts and raisins. Bake 10 to 12 minutes. Cool on baking sheet 5 minutes before transferring to a wire rack. Yield: 2 dozen
Recipe courtesy of Wildflowers Inn B & B, www.wildflowersinn.com
"Relish Tastes of America," December 2006
Nutritional Information
2. Mix together shortening, brown sugar, applesauce and egg until smooth. In a separate bowl, combine the flour, baking soda, salt, sinnamon and cloves then stir into applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets. Top each with walnuts and raisins. Bake 10 to 12 minutes. Cool on baking sheet 5 minutes before transferring to a wire rack. Yield: 2 dozen
Recipe courtesy of Wildflowers Inn B & B, www.wildflowersinn.com
"Relish Tastes of America," December 2006
Per cookie: 160 calories, 8g fat, 2g prot., 21g carbs., 1g fiber, 80mg sodium.
Algeo Family Applesauce Cookies
Photographer: Mark Boughton; Styling: Teresa Blackburn
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These simple cookies can be made by hand—no mixer required. The recipe has been handed down through generations on the Algeo family in Nova, Ohio.
Ingredients
Ingredients
Cookies:
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup applesauce
2 1/4 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup raisins
1/2 cup chopped walnuts
Topping:
1/4 cup granulated sugar
1 teaspoon cinnamon
Instructions
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup applesauce
2 1/4 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup raisins
1/2 cup chopped walnuts
Topping:
1/4 cup granulated sugar
1 teaspoon cinnamon
1. Preheat oven to 375F.
2. To prepare cookies, combine shortening, brown sugar and egg; stir well. Stir in applesauce. Combine dry ingredients. Add to shortening mixture; stir well. Fold in raisins and nuts. Drop by tablespoons onto a greased baking sheet.
3. To prepare topping, combine sugar and cinnamon in a small bowl and sprinkle on cookies. Bake 10 to 12 minutes. While cookies are warm, press down slightly to create a crinkly appearance. Makes 32 cookies.
Relish a Taste of America, "The Legacy of Johnny Appleseed," Sept. 2008.
Nutritional Information
2. To prepare cookies, combine shortening, brown sugar and egg; stir well. Stir in applesauce. Combine dry ingredients. Add to shortening mixture; stir well. Fold in raisins and nuts. Drop by tablespoons onto a greased baking sheet.
3. To prepare topping, combine sugar and cinnamon in a small bowl and sprinkle on cookies. Bake 10 to 12 minutes. While cookies are warm, press down slightly to create a crinkly appearance. Makes 32 cookies.
Relish a Taste of America, "The Legacy of Johnny Appleseed," Sept. 2008.
Per cookie: 120 calories, 6g fat, 5mg chol., 1g prot., 17g carbs., 1g fiber, 60mg sodium.
Cinnamon Nut Cookies
Mark Boughton
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Ingredients
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
1 cup butter, softened
¾ cup sugar
¾ cup brown sugar
1 ½ teaspoons vanilla extract
2 eggs
1 ½ cups chopped pecans or walnuts
Pecan or walnut halves (optional)
Instructions
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
1 cup butter, softened
¾ cup sugar
¾ cup brown sugar
1 ½ teaspoons vanilla extract
2 eggs
1 ½ cups chopped pecans or walnuts
Pecan or walnut halves (optional)
1. Preheat the oven to 350F.
2. Sift together flour, soda, salt and cinnamon. In a large bowl, cream together butter, sugars and vanilla. Add eggs and beat well. Add flour mixture and beat well. Mix in nuts. Chill.
3. Drop by rounded tablespoons onto baking sheet. Press a pecan or walnut half into the center of each cookie if desired. Bake 9 to 11 minutes. Yield: 3 dozen.
Courtesy of the Inn at Crystal Lake, Eaton, N.H.
"Relish Tastes of America," December 2006
Nutritional Information
2. Sift together flour, soda, salt and cinnamon. In a large bowl, cream together butter, sugars and vanilla. Add eggs and beat well. Add flour mixture and beat well. Mix in nuts. Chill.
3. Drop by rounded tablespoons onto baking sheet. Press a pecan or walnut half into the center of each cookie if desired. Bake 9 to 11 minutes. Yield: 3 dozen.
Courtesy of the Inn at Crystal Lake, Eaton, N.H.
"Relish Tastes of America," December 2006
Per cookie: 140 calories, 9g fat, 2g prot., 40g cabs., 1g fiber, 105mg sodium.
Chocolate Espresso Cookies
Mark Boughton
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Ingredients
3 ounces unsweetened chocolate
2 cups semisweet chocolate chips, divided
1/2 cup butter
3 large eggs
1 cup, plus 2 tablespoons, sugar
3 teaspoons finely ground dark roast coffee
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Instructions
2 cups semisweet chocolate chips, divided
1/2 cup butter
3 large eggs
1 cup, plus 2 tablespoons, sugar
3 teaspoons finely ground dark roast coffee
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1. Preheat oven to 350F.
2. Melt unsweetened chocolate, 1 cup chocolate chips and butter. Stir until smooth.
3. Whisk eggs, ground coffee and sugar until until a soft ribbon forms when lifting whisk. Beat in chocolate mixture. Sift flour, baking powder and salt into mixture. Stir until just combined. Add remaining chocolate chips. Stir until just mixed.
4. Drop batter 2 inches apart on greased or parchment lined cookie sheet. Bake 8 to 10 minutes until puffed and cracked on top. Remove from oven and cool 1 minute on sheet; transfer to wire rack to cool completely. Yield: 2 dozen.
Recipe courtesy of Tamworth Inn, Tamworth, N.H.
Relish Tastes of America, December 2006.
Nutritional Information
2. Melt unsweetened chocolate, 1 cup chocolate chips and butter. Stir until smooth.
3. Whisk eggs, ground coffee and sugar until until a soft ribbon forms when lifting whisk. Beat in chocolate mixture. Sift flour, baking powder and salt into mixture. Stir until just combined. Add remaining chocolate chips. Stir until just mixed.
4. Drop batter 2 inches apart on greased or parchment lined cookie sheet. Bake 8 to 10 minutes until puffed and cracked on top. Remove from oven and cool 1 minute on sheet; transfer to wire rack to cool completely. Yield: 2 dozen.
Recipe courtesy of Tamworth Inn, Tamworth, N.H.
Relish Tastes of America, December 2006.
Per cookies: 110 calories, 7g fat, 2g prot., 13g carbs., 1g fiber, 30mg sodium.
Ginger and Molasses Cookies
High Cotton Food Styling & Photography
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Leslie Mackie, of Seattle's Macrina Bakery & Cafe, uses fresh ginger in these addictive cookies. The dough is wet, so keep it in the refrigerator in between batches. Adapted from Macrina Bakery & Cafe Cookbook.
Ingredients
Ingredients
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon salt
1/2 cup vegetable shortening, at room temperature
6 tablespoons unsalted butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
2 teaspoons peeled and grated ginger
1/3 cup dark molasses
1 cup granulated sugar
Instructions
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon salt
1/2 cup vegetable shortening, at room temperature
6 tablespoons unsalted butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
2 teaspoons peeled and grated ginger
1/3 cup dark molasses
1 cup granulated sugar
1. Combine flour, baking soda, cinnamon, ground cloves and salt in a medium bowl. Mix with a whisk and set aside.
2. Combine shortening, butter and brown sugar in the bowl of a stand mixer. Mix on medium speed for about 5 minutes, until the mixture is smooth and pale in color. Add eggs one at a time, and mix well. Add ginger and molasses and mix on low speed for 1 minute.
3. Using a rubber spatula, fold half of the flour mixture into the dough. After the flour is fully incorporated, fold in the rest of the flour mixture and continue folding until all the flour has been absorbed. Chill in the refrigerator at least 1 hour.
4. Preheat the oven to 350F. Shape dough into 2-inch balls. Toss each in granulated sugar until evenly coated; place on baking sheets 3 inches apart and flatten each slightly.
7. Bake for 15 to 18 minutes each. Cool on the baking sheet for 15 minutes. Store cookies in an airtight container for up to 3 days. Yield: 32 cookies.
By Macrina Bakery & Cafe, "Relish Cooking with Kids," February 2006.
Nutritional Information
2. Combine shortening, butter and brown sugar in the bowl of a stand mixer. Mix on medium speed for about 5 minutes, until the mixture is smooth and pale in color. Add eggs one at a time, and mix well. Add ginger and molasses and mix on low speed for 1 minute.
3. Using a rubber spatula, fold half of the flour mixture into the dough. After the flour is fully incorporated, fold in the rest of the flour mixture and continue folding until all the flour has been absorbed. Chill in the refrigerator at least 1 hour.
4. Preheat the oven to 350F. Shape dough into 2-inch balls. Toss each in granulated sugar until evenly coated; place on baking sheets 3 inches apart and flatten each slightly.
7. Bake for 15 to 18 minutes each. Cool on the baking sheet for 15 minutes. Store cookies in an airtight container for up to 3 days. Yield: 32 cookies.
By Macrina Bakery & Cafe, "Relish Cooking with Kids," February 2006.
Per cookie: 138 calories, 5g fat, 86mg sodium, less than 1g fiber.
Molasses Cookies
High Cotton Food Styling & Photography
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Ingredients
1½ cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon kosher salt
½ cup vegetable shortening, melted and cooled
1 large egg
¼ cup unsulfured molasses
¾ cup old-fashioned oats
Instructions
1 cup sugar
1 teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon kosher salt
½ cup vegetable shortening, melted and cooled
1 large egg
¼ cup unsulfured molasses
¾ cup old-fashioned oats
1. Preheat oven to 375F.
2. Sift together flour, sugar, baking soda, spices and salt. Add melted, cooled
shortening, egg and molasses; mix well.
Stir in oats.
3. Drop dough by tablespoonfuls onto an ungreased baking sheet. Flatten with bottom of a glass that has been dipped in sugar. Bake 8 to 10 minutes.
Yield: 2 dozen.
Tips from the Test Kitchen
2. Sift together flour, sugar, baking soda, spices and salt. Add melted, cooled
shortening, egg and molasses; mix well.
Stir in oats.
3. Drop dough by tablespoonfuls onto an ungreased baking sheet. Flatten with bottom of a glass that has been dipped in sugar. Bake 8 to 10 minutes.
Yield: 2 dozen.
TIPS FROM OUR TEST KITCHEN: Form dough into a roll, wrap in parchment paper and freeze. To cook, slice frozen dough into 1/4-inch rounds, and bake 13 minutes.
Chocolate Ranch Cookies
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This dough is sticky. For ease in scooping, chill it before baking.
Ingredients
Ingredients
1/2 cup butter, softened
1 1/2 cups chocolate cookie crumbs
1/2 cup uncooked quick oats
1 1/3 cup flaked coconut
1 (14-ounce) can sweetened condensed milk
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon 2% low-fat milk
1 cup chopped walnuts
2 cups semi-sweet chocolate chips
Instructions
1 1/2 cups chocolate cookie crumbs
1/2 cup uncooked quick oats
1 1/3 cup flaked coconut
1 (14-ounce) can sweetened condensed milk
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon 2% low-fat milk
1 cup chopped walnuts
2 cups semi-sweet chocolate chips
1. Preheat the oven to 350F. Using a heavy-duty mixer, combine butter and cookie crumbs. Mix in oats, coconut and sweetened condensed milk. Add flour, baking powder and milk. Stir in walnuts and chocolate chips by hand. (The batter will be very thick.)
2. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake 12 minutes. Be careful not to overbake as the cookies should be chewy. Yield: 36 cookies.
Nutritional Information
2. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake 12 minutes. Be careful not to overbake as the cookies should be chewy. Yield: 36 cookies.
Per cookie: 190 calories, 10g fat, 3g prot., 23g carbs., 1g fiber, 90mg sodium.
Candy Bar Cookies
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Ingredients
3 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup (2 sticks) butter
1 1/4 cups firmly packed brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 to 3 cups chopped candy bar bits (such as Butterfingers, Baby Ruths, Heath Bars, Reese’s Peanut Butter Cups, etc.)
Instructions
1. Sift flour, baking powder, baking soda and salt into a bowl. Set aside.
2. Beat butter and sugars together with a mixer until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Add in vanilla. Reduce speed to low. Add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in candy bar pieces.
3. Preheat oven to 350F.
4. Drop dough by tablespoon into baking sheet. Bake 15 to 20 minutes. Cool on baking sheet 2 minutes. Transfer to a wire rack to cool completely. Makes about 4 dozen.
3 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup (2 sticks) butter
1 1/4 cups firmly packed brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 to 3 cups chopped candy bar bits (such as Butterfingers, Baby Ruths, Heath Bars, Reese’s Peanut Butter Cups, etc.)
1. Sift flour, baking powder, baking soda and salt into a bowl. Set aside.
2. Beat butter and sugars together with a mixer until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Add in vanilla. Reduce speed to low. Add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in candy bar pieces.
3. Preheat oven to 350F.
4. Drop dough by tablespoon into baking sheet. Bake 15 to 20 minutes. Cool on baking sheet 2 minutes. Transfer to a wire rack to cool completely. Makes about 4 dozen.
German Drop Cookies
Photography:Mark Boughton; Styling: Teresa Blackburn
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Years ago, veteran Girl Scout leader Joan Gusweiler got these cookies from another leader in a cookie exchange. She loved the fact that they were simple tasting and easy to make (no mixer required). Loaded with nuts and sprinkled with powdered sugar, they’ve become a tradition for all five of her daughters.
Ingredients
Ingredients
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 cup butter, softened
1/8 teaspoon salt
1 cup chopped pecans
1/2 cup powdered sugar
1/2 teaspoon cinnamon
Instructions
1/2 cup granulated sugar
1 cup butter, softened
1/8 teaspoon salt
1 cup chopped pecans
1/2 cup powdered sugar
1/2 teaspoon cinnamon
1. Preheat oven to 350F.
2. Combine first 5 ingredients with a spoon. Shape into 1-inch balls and place on a baking sheet lined with parchment paper. Bake 20 minutes. Combine powdered sugar and cinnamon. Sift powdered sugar mixture over warm cookies or roll cookies in sugar mixture. Makes 5 dozen.
Relish the Holiday, "Slam Dunks," December 2008.
Nutritional Information
2. Combine first 5 ingredients with a spoon. Shape into 1-inch balls and place on a baking sheet lined with parchment paper. Bake 20 minutes. Combine powdered sugar and cinnamon. Sift powdered sugar mixture over warm cookies or roll cookies in sugar mixture. Makes 5 dozen.
Relish the Holiday, "Slam Dunks," December 2008.
Per cookie: 60 calories, 4.5g fat, 10mg chol., 1g prot., 6g carbs., 0g fiber, 25mg sodium.
Almond-Butter Oatmeal Cookies
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You can find almond butter under the MaraNatha brand.
Ingredients
1. Preheat oven to 350F.
2. Beat butter and almond butter using a mixer until light. Add brown sugar and granulated sugar and beat until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking soda, baking powder and salt. Stir in oats and cashews. Drop batter by tablespoons onto cookie sheets. Bake 10 to 15 minutes. Makes 24 cookies.
Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Nutritional Information
2. Beat butter and almond butter using a mixer until light. Add brown sugar and granulated sugar and beat until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking soda, baking powder and salt. Stir in oats and cashews. Drop batter by tablespoons onto cookie sheets. Bake 10 to 15 minutes. Makes 24 cookies.
Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Per cookie: 210 calories, 11g fat, 30mg chol., 4g prot., 27g carbs., 1g fiber, 240mg sodium.
Meyer Lemon Ricotta Cookies
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Meyer lemons are available mid-November through early spring in specialty food stores. You will need 2 to 3 medium-sized lemons. Regular lemons can be substituted.
Ingredients
Ingredients
Cookies:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 eggs
15 ounces whole milk ricotta cheese
1/2 teaspoon lemon extract
3 tablespoons Meyer lemon zest, freshly grated
1 tablespoon Meyer lemon juice
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Glaze:
6 tablespoons (3/4 stick) unsalted butter
3 cups confectioners’ sugar
3 to 4 tablespoons Meyer lemon juice
Decorating sugar, silver dragees (small silver balls), optional
Instructions
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 eggs
15 ounces whole milk ricotta cheese
1/2 teaspoon lemon extract
3 tablespoons Meyer lemon zest, freshly grated
1 tablespoon Meyer lemon juice
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Glaze:
6 tablespoons (3/4 stick) unsalted butter
3 cups confectioners’ sugar
3 to 4 tablespoons Meyer lemon juice
Decorating sugar, silver dragees (small silver balls), optional
1. Preheat oven to 350F. Line baking sheets with parchment paper.
2. Combine butter and sugar in bowl; beat with an electric mixer until light and fluffy. Add eggs, ricotta, lemon extract, zest and juice; blend well.
3. Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine, until a dough forms.
4. Drop by rounded tablespoons 2 inches apart onto baking sheets. Bake 12 to 15 minutes or until very light golden. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
5. While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets. Yield: 4 dozen cookies
Recipe courtesy of the American Dairy Farmers, Relish Cooking with Kids, "Play Dough," December 2007.
2. Combine butter and sugar in bowl; beat with an electric mixer until light and fluffy. Add eggs, ricotta, lemon extract, zest and juice; blend well.
3. Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine, until a dough forms.
4. Drop by rounded tablespoons 2 inches apart onto baking sheets. Bake 12 to 15 minutes or until very light golden. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
5. While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets. Yield: 4 dozen cookies
Recipe courtesy of the American Dairy Farmers, Relish Cooking with Kids, "Play Dough," December 2007.
Soul Dog Gluten-Free Chocolate Chip Cookies
Photography: Mark Boughton, Styling: Teresa Blackburn
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These are some of the best chocolate chip cookies we’ve ever had. No one will know (or care) they’re gluten-free.
Ingredients
Gluten-Free Baking Mix
Soul Dog substitutes this mix cup for cup for wheat flour, except in bread recipes. Look for xanthan gum next to the specialty flours.
21⁄3 cups chickpea flour
2⁄3 cup cornstarch
¼ cup sugar
3½ teaspoons xanthan gum
1½ teaspoons salt
1 teaspoon cream of tartar
1. Combine all ingredients. Store in an airtight container.
1 cup canola oil
¾ cup sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla
2 1⁄3 cups Gluten-Free Baking Mix
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
Instructions
Soul Dog substitutes this mix cup for cup for wheat flour, except in bread recipes. Look for xanthan gum next to the specialty flours.
21⁄3 cups chickpea flour
2⁄3 cup cornstarch
¼ cup sugar
3½ teaspoons xanthan gum
1½ teaspoons salt
1 teaspoon cream of tartar
1. Combine all ingredients. Store in an airtight container.
1 cup canola oil
¾ cup sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla
2 1⁄3 cups Gluten-Free Baking Mix
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
1. Preheat oven to 350F. Grease a baking sheet.
2. Combine oil and sugar in a large bowl, and beat with a mixer on medium-high speed. Add eggs, one at a time, mixing until creamy. Add vanilla.
3. Reduce speed to low and gradually add baking mix, baking soda and salt. Stir in chocolate chips.
4. Drop by level tablespoons or small ice cream scoop 2 inches apart onto baking sheet. Flatten slightly.
5. Bake 10 to 12 minutes. Remove cookies from pan; cool on wire racks. Makes about 2 dozen.
Relish the Healthy Table," Going without the Grain," March 2008.
Nutritional Information
2. Combine oil and sugar in a large bowl, and beat with a mixer on medium-high speed. Add eggs, one at a time, mixing until creamy. Add vanilla.
3. Reduce speed to low and gradually add baking mix, baking soda and salt. Stir in chocolate chips.
4. Drop by level tablespoons or small ice cream scoop 2 inches apart onto baking sheet. Flatten slightly.
5. Bake 10 to 12 minutes. Remove cookies from pan; cool on wire racks. Makes about 2 dozen.
Relish the Healthy Table," Going without the Grain," March 2008.
Per cookie: 250 calories, 15g fat, 20mg chol., 3g prot., 29g carbs., 2g fiber, 250mg sodium.
David's Skinny Chocolate Chip Cookies
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Not only are these cookies lower in calories; they’re filled with chocolate chips. The original recipe says to shape the dough by hand, but we had better luck dropping it by heaping teaspoons onto the cookie sheets.
Ingredients
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
6 tablespoons sugar
1 egg
2 tablespoons 2% reduced-fat milk
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
Instructions
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
6 tablespoons sugar
1 egg
2 tablespoons 2% reduced-fat milk
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
2. Sift flour, baking soda and salt. In a large mixing bowl, beat butter, brown sugar and sugar with a mixer at medium speed until blended. Beat in egg, milk and vanilla. Add flour mixture and beat until evenly blended. Turn mixer to low speed and add chips. Refrigerate dough 15 minutes.
3. Drop dough by heaping teaspoons 2-inches apart onto baking sheets. Bake 8 to 12 minutes or until edges are golden brown. Cool on baking sheets on racks 5 minutes. Remove cookies to racks and cool completely. Yield: 30 cookies.
Recipe from Perfect Light Desserts by Nick Malgieri and David Joachim (Morrow, 2006)
Nutritional Information
2. Sift flour, baking soda and salt. In a large mixing bowl, beat butter, brown sugar and sugar with a mixer at medium speed until blended. Beat in egg, milk and vanilla. Add flour mixture and beat until evenly blended. Turn mixer to low speed and add chips. Refrigerate dough 15 minutes.
3. Drop dough by heaping teaspoons 2-inches apart onto baking sheets. Bake 8 to 12 minutes or until edges are golden brown. Cool on baking sheets on racks 5 minutes. Remove cookies to racks and cool completely. Yield: 30 cookies.
Recipe from Perfect Light Desserts by Nick Malgieri and David Joachim (Morrow, 2006)
Per cookie: 110 calories, 5g fat, 2g prot., 16g carbs., 1g fiber, 85mg sodium.
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