Articles You May Find Interesting
Winter time is a great time for a hot breakfast ... These days I gravitate toward whole grains. To me, they taste better than refined ones, but they’re also antioxidant-packed and high in fiber. So...
What standard holiday side dish is so nutrient-packed and heart-healthy that it deserves more of a starring role in your meal? The answer: cranberries, which make their appearance October through...
Daylight and weather can often affect your workout routine. When it’s dark or the weather is nasty, many people choose to take their workouts inside; but you can still have a safe and effective...
At Christmas time my mother-in-law Annie would put an apron on me and help her make her special cookies for the family. She taught me how to make them and I am pleased and proud to pass them on for others to enjoy.
Cookie Dough Dry Ingredients:
3 1/2 cups all purpose flour, sifted
2 tbls sugar substitute
1 tsp salt
1/2 lb Smart Balance® Blended Butter Sticks, cold
Cookie Dough Wet Ingredients:
1/4 cup warm milk (105 degrees)
1 tbls active dry yeast
2 egg yolks (save egg whites)
1/2 tsp vanilla
2 egg whites
1/2 tsp vanilla
1 cup sugar substitute
1 lb fine ground walnuts (Air dry whole walnuts on a cookie sheet overnight before grinding)
1. Sift flour, salt and sugar into a clean bowl and mix well
2. Cut Smart Balance® Blended Butter Sticks into pieces. Add to flour mixture and cut into flour using two knives or a dough blender until the dough resembles a pea like consistency.
3. In another bowl, mix yeast into warm milk and let stand for 5 minutes. Add egg yolks and vanilla to yeast mixture. Stir to mix.
4. Add yeast mixture to flour mixture and continue mixing until a soft dough is achieved. Knead on a lightly floured board. Cut dough into 4 pieces shaping each piece into a round ball. Refrigerate dough for 2 1/2 hours.
5. Beat egg whites until stiff.
6. Continue beating egg whites and gradually add vanilla and sugar until stiff peaks form.
7. Fold ground walnuts into egg whites and set aside.
8. Remove dough from refrigerator and place on a board sprinkled with sugar substitute. Flaten one ball of dough on top of sugar and sprinkle top with sugar. Roll dough into a thin circle adding more sugar as needed.
9. Spread filling onto dough. Cut dough into 1 1/2 inch wedge shaped pieces (as if you were cutting a pizza). Roll up each piece from wide end to point. Place on an un-greased cookie baking sheet. Repeat with remaining dough balls.
10. Pre-heat oven to 350F. Bake cookies 15-20 minutes or until golden brown. Remove to wire rack and cool completely. Freeze remaining cookies you haven;t eaten in an air tight container.
Makes 84 servings. (1 cookie per serving)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Saturated Fat 1g
Trans Fatty Acid 0g
Poly Fat 3g
Mono Fat 1g
Dietary Fiber 1g
Total Sugars 2g