Monday, December 23, 2013

Baked Some Cookies Today

Mexican Wedding Cookies

1 Cup butter, softened (2 sticks when using the 4 sticks per pound)
1 Cup of "Splenda" Powdered Sugar - (I made it from 1 cup of Splenda and 2 Tablespoons of Cornstarch blended together in my herb grinder)
1 1/2 Teaspoon of Vanilla
2 Cups of Whole Wheat Flour
1 1/2 Cups of Finely Chopped Pecans (I used my food processor and pulsed a few times)

Preheat oven to 350 degrees.
Line your cookie sheet with Parchment Paper.
Beat butter, 1/2 cup of the powdered sugar you made with the Splenda and cornstarch, Vanilla until light and fluffy. It's so much easier to use an electric mixer. Gradually add the flour and pecans, beat until well blended.
Shape the dough into 1 inch balls. Place 2 inches apart on a baking sheet with parchment paper.
Bake about 18 minutes until bottoms of cookies are light browned.
Cool about 5 minutes. You want them warm, not hot. Roll warm cookies in the remaining 1/2 cup of your powder sugar. Place on wire racks to allow to cool completely.
Sore in an airtight container.


Pistachio Butter Cookies

1 cup of shelled Pistachios (if they are salted don't add any more salt)
1/2 cup of Old Fashioned Oatmeal
1 cup of Splenda
1 cup of Whole Wheat Flour
1/2 teaspoon of Baking Powder
1/8 teaspoon of salt (don't use is your nuts are salted) optional
1/2 cup of Unsalted Butter, softened to room temperature, sliced
1 large Egg
1 teaspoon of Vanilla Extract
1/2 teaspoon of Almond Extract

Preheat oven to 375 degrees.
Line your cookie sheet with Parchment Paper.
This recipe is soooo easy. I made it in my food processor.
Put 3/4 cup of your Pistachios in the food processor (save remaining whole), Splenda, flour, baking powder and salt if you are using it. Pulse till you see the nuts are fine, this goes fast, maybe a minute but no more.
Add butter, egg, process till combined, about 15 seconds, scraping down the sides.
Roll dough in to 24 balls and place on prepared cookie sheet. Press your whole pistachios in each ball.
Bake cookies until bottoms and edges are golden brown - about 18 minutes.
Cool cookies on the baking sheet about 5 minutes, transfer them to wire racks to cool completely.
Sore in an airtight container.

Here are a couple more cookies I baked:
Lemon, Currents, Oatmeal Cookies

Pistachio and Apricot Cookies

Plus some others............

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