**20
Mary Lou's Berliner Kranser
(buttery Norwegian wreath-shaped Christmas cookies)
1 1/2 c. unsalted butter
1 c. white sugar
2 T. grated orange rind
4 eggs, whites only
4 c. all-purpose unbleached flour
1 eggs, whites only
2 T. white sugar
bits of candied cherries
In large bowl, cream together butter, sugar, orange rind and whites of 4
eggs. Add flour. Mix well. Cover and refrigerate for several hours or overnight.
When ready to bake: Preheat oven to 400 degrees. Take 1 heaping tablespoon
of dough. Roll out to about 3 inches, pencil size. Lay on cookie sheet and loop
ends together like you are tying. Mix white of 1 egg with 2 T. sugar and
beat until stiff. Brush on cookies. Sprinkle bits of candied cherries on knot.
Bake 10 to 12 minutes.
Hawaiian Butterscotch Cookies
1 c. brown sugar
1/2 c. unsalted butter, softened
2 eggs, whites only
2 c. all-purpose unbleached flour
2 t. baking powder
1/2 t. salt
1 8 1/2 oz. can crushed pineapple, drained
1 6 oz. package or 1 c. Nestle's Butterscotch Morsels
1/2 c. peanuts, chopped
1/2 t. grated orange rind
Preheat oven to 375 degrees. Spray cookie sheet with no-stick cooking
spray. In large bowl, cream together brown sugar, butter and egg whites.
Add flour, baking powder, salt. Mix well. Add pineapple, butterscotch morsels,
peanuts and orange rind. Drop by teaspoonfuls onto cookie sheet. Bake for
12 to 14 minutes. Remove from cookie sheet and cool. Makes 3 1/2 dozen.
Rice Almond Cookies, wheat free, egg free, gluten free
2/3 c. sweet rice, ground to flour
1/3 c. almonds, chopped fine
1/2 t. orange peel, finely grated
1/3 t. ground vanilla bean
1/8 t. sea salt
1 t. vegetable oil
1/2 c. water
Preheat oven to 300 degrees. Mix all ingredients well, adding water last.
Drop from teaspoon onto clean cookie sheet. Flatten a little with fingertips.
Bake approximately 3 minutes.
Chocolate Chocolate Chip Cookies
2 1/4 c. all-purpose unbleached flour
1 t. baking soda
1 c. unsalted butter, softened
1 c. brown sugar
1 t. vanilla
1 package (4 serving size) Jell-o Brand Chocolate Flavor Instant Pudding
4 eggs, whites only
1 12 oz. package chocolate chips
1 c. walnuts, chopped
Preheat oven to 375 degrees. In medium bowl, combine flour and baking
soda. In large bowl, cream butter, brown sugar, vanilla and pudding mix.
Beat until smooth and creamy. Beat in egg whites. Gradually add flour
mixture. Then stir in chips and nuts. Batter will be stiff. Drop by rounded
measuring teaspoonfuls, about 2 inches apart onto clean cookie sheet.
Bake for 8 to 10 minutes. Makes about 7 dozen cookies.
Chocolate Chip Cookies
2 1/4 c. all-purpose unbleached flour
1 t. baking soda
1 c. unsalted butter, softened
1 c. brown sugar
1 t. vanilla
1 package (4 serving size) Jell-o Brand Vanilla Flavor Instant Pudding
4 eggs, whites only
1 12 oz. package chocolate chips
1 c. walnuts, chopped
Preheat oven to 375 degrees. In medium bowl, combine flour and baking
soda. In large bowl, cream butter, brown sugar, vanilla and pudding mix.
Beat until smooth and creamy. Beat in egg whites. Gradually add flour
mixture. Then stir in chips and nuts. Batter will be stiff. Drop by rounded
measuring teaspoonfuls, about 2 inches apart onto clean cookie sheet.
Bake for 8 to 10 minutes. Makes about 7 dozen cookies. Suggestion: For
Chocolate Chocolate Chip cookies, use Chocolate Flavor Instant Pudding.
Spiced Date-E-Roos
1 3/4 c. all-purpose unbleached flour
1/2 t. baking soda
1/2 t. salt
1/2 t. nutmeg
1 c. brown sugar
3/4 c. unsalted butter, softened
4 eggs, whites only
1 t. low fat milk
1 8 oz. package dates, pitted, chopped
1 6 oz. package or 1 c. Nestle's Semi-sweet Chocolate Morsels
1 c. walnuts, chopped
Preheat oven to 350 degrees. In medium bowl, combine flour, baking
soda, salt and nutmeg. In large bowl, cream brown sugar, butter and egg
whites thoroughly. Stir in milk. Blend dry ingredients into cream mixture.
Stir in dates, chocolate morsels and nuts. Mix well. Drop by slightly rounded
tablespoonfuls about 2 inches apart, onto clean baking sheet. Bake for 12 to
15 minutes. Remove from baking sheet immediately and cool on rack or on
paper towels. Makes 3 1/2 dozen cookies.
Chocolate Butter Cookies
2/3 c. plus 2 1/2 T. white sugar
1 c. unsalted butter
1 1/2 t. vanilla
2 eggs, whites only
1 3/4 c. all-purpose unbleached flour
1/2 t. salt
1 6 oz. package Nestle's Semi-sweet Chocolate Morsels, about 1 c.
Preheat oven to 350 degrees. In large bowl, cream together sugar, butter,
vanilla and egg whites. Add flour and salt. Add chocolate morsels. Drop by
Remove from baking sheet to paper towels or rack and allow to cool. Makes
about 6 dozen cookies.
Mary Lou's Berliner Kranser
(buttery Norwegian wreath-shaped Christmas cookies)
1 1/2 c. unsalted butter
1 c. white sugar
2 T. grated orange rind
4 eggs, whites only
4 c. all-purpose unbleached flour
1 eggs, whites only
2 T. white sugar
bits of candied cherries
In large bowl, cream together butter, sugar, orange rind and whites of 4
eggs. Add flour. Mix well. Cover and refrigerate for several hours or overnight.
When ready to bake: Preheat oven to 400 degrees. Take 1 heaping tablespoon
of dough. Roll out to about 3 inches, pencil size. Lay on cookie sheet and loop
ends together like you are tying. Mix white of 1 egg with 2 T. sugar and beat
until stiff. Brush on cookies. Sprinkle bits of candied cherries on knot. Bake 10
to 12 minutes.
Mary Lou's Orange Cookies
6 eggs, whites only
2 c. white sugar
1 c. unsalted butter
4 c. all-purpose unbleached flour
1 t. salt
1 t. baking powder
1 t. baking soda
1 c. low fat sour cream or buttermilk
juice and grated rind of 2 small oranges
Preheat oven to 375 degrees. Spray cookie sheet with no-stick cooking
spray. In large bowl, cream egg whites, sugar and butter. In another large
bowl, combine flour, salt, baking powder, baking soda. Add slowly to first
mixture until smooth and well combined. Add sour cream or buttermilk, juice
and rind of oranges. Mix well. Drop by tablespoonfuls onto cookie sheet.
Bake 10 to 12 minutes, but don't let them brown. Remove from cookie sheet
and allow to cool completely.
To make icing:
grated rind of 2 small oranges
juice of 1 small orange
1/2 c. white sugar
Add icing ingredients to small pan. Stir and heat just until hot. Drizzle icing
on cookies.
Mary Lou's Pumpkin Drop Cookies
2 c. all-purpose unbleached flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
1/2 t. salt
2 eggs, whites only
1 c. unsalted butter
1 c. white sugar
1 c. pumpkin
1 t. vanilla
1/2 c. walnuts, minced
1/2 c. dates, minced
Preheat oven to 350 degrees. In large bowl, sift together: flour, baking
whites, butter and sugar until well combined. Add pumpkin, vanilla, walnuts
and dates. Mix well. Add dry ingredients and mix well. Drop by tablespoonfuls
onto clean cookie sheet. Bake 12 minutes.
** 10
Mary Lou's Peanut Butter Cookies
1 c. unsalted butter
1 c. white sugar
1 c. brown sugar
4 eggs, whites only
1 c. peanut butter
1/2 t. vanilla
3 c. all-purpose unbleached flour
1/2 t. salt
2 t. baking soda
Add first 6 ingredients to large bowl and combine well. Sift dry ingredients
and combine with first mixture. Dough will seem dry. Cover and chill over
night. Preheat oven to 350 degrees. Take 1 heaping teaspoon of dough and
roll into ball the size of a walnut. Place on clean cookie sheet. Use tines of fork
twice on each cookie to make crisscross and press down. Bake 15 minutes.
Dorothy's Harvest Cookies
With electric mixer, cream together:
3/4 c. soft unsalted butter
2 eggs, whites only
Then add:
3/4 c. brown sugar
1 T. water
Sift together, then add:
1 1/2 c. all-purpose unbleached flour
1/2 t. salt
1 t. baking powder
1/4 t. nutmeg
1/2 t. baking soda
1 t. cinnamon
Then add:
1 1/2 c. quick oats
1 c. raw apples, peeled, finely diced
1/2 c. dark raisins
Preheat oven to 350 degrees. Take spoonful of dough and form into ball.
Roll in cinnamon and sugar. Place on baking sheet. Repeat this step until
all dough is used. Bake for 12 to 15 minutes.
Chocolate Chip Cookies
1/3 c. unsalted butter
1/2 c. brown sugar
5 T. white sugar
2 eggs, whites only
1/2 t. baking soda
1 T. hot water
1/8 t. salt
2 c. all-purpose unbleached flour
1/2 t. vanilla
1 1/2 c. chocolate chips
Preheat oven to 350 degrees. Wipe cookie sheet lightly with butter or no
stick cooking spray. In large bowl, cream together butter, brown sugar and
white sugar. Add egg whites and beat well. In small glass, dissolve baking soda
with hot water. Add to butter mixture and mix well. Add flour and vanilla and
mix well. Fold in chocolate chips. Drop by spoonfuls on cookie sheet. Bake
about 9 minutes. Makes about 45 cookies.
Coconut Chocolate Chip Cookies
1/2 c. unsalted butter
1/2 c. white sugar
1/4 c. brown sugar
2 eggs, whites only
1 c. all-purpose unbleached flour
1/2 t. salt
1/2 t. baking soda
1 7 oz. package Baker's semi-sweet chocolate chips
1/2 c. coconut, shredded
1 t. vanilla
Preheat oven to 375 degrees. Spray 2 cookie sheets with no-stick cooking
spray. In large bowl, cream butter. add sugars gradually. Cream
together until light and fluffy. Add egg and mix thoroughly. Add flour, salt
and baking soda in 2 parts and mix well each time. Add chocolate chips,
coconut and vanilla. Mix thoroughly. Drop from teaspoon onto cookie sheets,
about 2 inches apart. Bake 10 to 12 minutes. Makes about 50 cookies.
Chocolate Fruit Nut Drops
1 c. all-purpose unbleached flour
1/2 t. baking soda
1/2 t. salt
1/2 t. nutmeg
1 c. white sugar
1/4 c. unsalted butter, soft
1 t. vanilla
2 eggs, whites only, lightly beaten
1/2 c. low fat sour cream
3/4 c. or 6 oz. semi-sweet chocolate chips
1/2 c. raisins
1/2 c. walnuts, chopped
Preheat oven to 375 degrees. Spray 2 baking sheets with no-stick cooking
spray. In medium bowl, combine flour, baking soda, salt and nutmeg. In
large bowl, cream sugar, butter, vanilla and egg whites. Gradually add
blended dry ingredients to creamed egg mixture and alternate with sour
cream. Stir well after each addition. Stir in chocolate chips, raisins and nuts.
Drop by teaspoon onto baking sheets. Bake for 10 to 12 minutes. Remove
from baking sheets to cool. Makes 4 dozen cookies.
Pineapple Cookies
2/3 c. unsalted butter
1 1/2 c. brown sugar
4 eggs, whites only
pinch of salt
2 T. lemon juice
3 1/2 c. all-purpose unbleached flour
1 t. baking powder
1 t. baking soda
1 small can pineapple
1/2 c. walnuts, chopped
Preheat oven to 350 degrees. In a large bowl, add all ingredients, except
pineapple and nuts, and mix well with electric mixer. Add pineapple and nuts
and mix just until combined. Drop onto clean cookie sheet. Bake about 9 to
10 minutes. Place on paper towels or plate to cool.
Florentines
4 T. unsalted butter
1/2 c. heavy cream
1/3 c. white sugar
1/4 c. dried cherries, chopped
1 c. almonds, finely chopped
1/2 c. slivered almonds
1/3 c. candied orange peel, finely chopped
1/3 c. all-purpose unbleached flour
9 oz. dark chocolate, minimum 60% cocoa content, broken into pieces
Preheat oven to 350 degrees. Prepare 2 cookie sheets, if not non-stick,
line with wax paper or spray with no-stick cooking spray. In medium-size
sauce pan, heat butter with cream and sugar over low heat, stirring until
sugar dissolves. Gently bring to a boil and remove from heat. Stir in
cherries, almonds and candied orange peel. Gradually stir in flour. Drop
teaspoons of mixture onto cookie sheets, spaced 2 inches apart. Flatten with
a fork dipped in cold water. Place in oven. Bake approximately 10 to 12
minutes. While cookies are baking: Melt chocolate in small bowl in microwave.
Remove cookies from oven when done. Using a spoon, drizzle melted
chocolate over tops of cookies, putting a lot of chocolate on each one. Allow
to cool. Makes about 24 cookies.
Chocolate Decadence Cookies
1/4 c. all-purpose flour
1/4 t. baking powder
1/8 t. salt
8 oz. bittersweet or semisweet chocolate, no more than 60% cacao, chopped
2 T. unsalted butter
4 eggs, whites only
1/2 c. white sugar
1 t. vanilla extract
6 oz. bittersweet or semisweet chocolate, chopped
2 1/2 c. walnut or pecan halves, broken into pieces, toasted
1/4 to 1/2 c. candied orange peel, chopped
Preheat oven to 350 degrees. Adjust racks, 1 in upper third of oven
and 1 in lower third. Line 2 large baking sheets with parchment paper.
Set aside. In a small bowl, stir together flour, baking powder and salt.
(Flour amount may seem low but is the correct amount.) Set aside. In
a microwave-safe bowl, combine 8 oz.of chocolate and butter. Melt at
50% power (medium) about 2 minutes. Stir frequently until chocolate is
almost melted. Remove from microwave. Stir to complete melting and
set aside. In medium heat-proof bowl, whisk together eggs, sugar and
vanilla. Place in skillet 1/4 full of barely simmering water. Gently whisk
2 minutes or just until warm, about 100 degrees. Stir egg mixture into
melted chocolate. Stir in flour mixture until well combined. Stir in walnuts
or pecans and 6 oz. chopped chocolate. Fold in candied orange peel. Spoon
lightly rounded tablespoonfuls 1 1/2 inches apart on baking sheets. Bake,
on separate racks, 8 to 10 minutes or until cookie surface appears to be
dry, set and slightly lighter in color. Centers will be gooey. Exchange
sheets to opposite racks halfway through baking. Slide parchment paper
with cookies to wire racks to cool completely. Makes 30 to 36 cookies.
For Candied Orange Peel:
2 oranges
1 1/3 c. white sugar plus a little extra for coating peels
1/3 c. water
Cut peel from oranges lengthwise in quarters, cutting just through pulp
to surface of fruit. Pry back quartered peel with spoon. Scrape away soft
white pith inside peel. Cut peel in 1/2 inch wide strips. In a 2 quart
saucepan, combine water and sugar. Bring to a boil. Add orange peel.
Return to boiling, stirring constantly to dissolve sugar. Reduce heat. Boil
gently, uncovered about 15 minutes or until peel is almost translucent,
stirring occasionally. Remove peel from syrup, allowing excess to drip off.
Place on parchment or waxed paper. Cook until easy to handle. Roll in
fructose to coat. Let dry 1 to 2 hours. Chop peels to desired size. Makes
about 1/3 c.
Nutritional information per serving, 1 cookie: 164 cal, 13 g fat, 16 mg chol,
23 mg sodium, 14 g carb, 2 g fiber, 3 g protein.
Raspberry Thumbprints
1/4 c. unsalted butter
3 T. white sugar
1 egg, white only
1 t. vanilla extract
1 1/3 c. whole wheat pastry flour
5 T. raspberry no-sugar added fruit spread
In large bowl, using electric mixer, cream together butter and sugar
until light and fluffy. Add egg white and vanilla, beat well. Stir in flour
with large spoon until well mixed. Using your hands, form dough into ball.
Cover with plastic wrap. Refrigerate for at least 30 minutes. Can refrigerate
for a longer period of time if necessary. When ready to bake cookies:
preheat oven to 350 degrees. Lightly spray a cookie sheet with no-stick
cooking spray.Take about a heaping teaspoon of dough. Shape into ball.
Place balls on cooking sheet about 2 inches apart. Using your thumb,
press a hole into center of each cookie. Bake for 8 to 10 minutes or until
golden. Cool completely. Spoon a little fruit spread into hole in each
cookie. Store in single layer in tightly covered container. Makes 22 cookies.
Mary Lou's Snickerdoodles
1 c. unsalted butter, soft
1 1/2 c. white sugar
4 eggs, whites only
1 t. vanilla
Sift together in medium bowl:
2 3/4 c. all-purpose unbleached flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
1 t. vanilla
Sift together in medium bowl:
2 3/4 c. all-purpose unbleached flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
Mix together in small bowl:
4 T. white sugar
5 T. cinnamon
Add flour mixture to butter mixture. Stir until well blended. Chill dough
Add flour mixture to butter mixture. Stir until well blended. Chill dough
for 2 hours or over night. Preheat oven to 375 degrees. Using about 1 t. of
dough, roll into ball. (If ball is not holding together very well, chill for a
longer period of time. You can chill the dough overnight.) Roll each ball in
sugar-cinnamon mixture. Continue until all dough is used. Place balls
about an inch and a half an inch apart on ungreased baking sheet. Bake
for 9 minutes. Cookies will be soft, very light brown and still ball-shaped.
Makes approximately 60 cookies.