'Tis the Season... for Cookies!

[IThinkICan]

What are your favorite cookie recipes?

It has to be Christmas that is making me just wanna bake (and eat) cookies. I can do a fairly low-calorie cookie by just mixing equal parts applesauce with coconut flour and adding some sugarfree sweetener, vanilla creme stevia, and cinnamon to taste - flatten out and bake quarter-size cookies for about 10-12 min on 350. (Let cool first or you WILL burn your tongue - learned that the hard way... repeatedly.) Sometimes I mix up the flavor by using flavored applesauces or a combo pumpkin puree/applesauce with pumpkin pie spice.

Anyhoo... just wondering what your favorite cookie recipes are, especially the kind that take away some of the normal calories so they are a green light for DDs.

[Librarygirl]

Prefer the real butter/sugar cookies on UD's. I even bypass fruit on DD's because of the calories.

[Lumina]

Not really cookies, but made from cookies so maybe they count? Lol

Dirty snowballs (Oreo truffles). Just made some for my kids' teachers (all 20 of them!) and they're delicious. Had 5 and still under my calorie limit for my UD. Very rich so not many are needed anyway.

[SlimNana]

Kalyn's Kitchen®: Fifteen Delicious Low-Sugar or Sugar-Free Cookies to Bake for the Holidays.

[Kissa]

Not really a cookie girl here either. Mince pies are my love.

[Flutter]

Candy...did I mention candy? Those oreo truffles sound good!

I made snowball cookies for the fam, though. I'm sure I'll end up making snickerdoodles and whatever else they want. So not tempting for me. (THANK GOODNESS!) The candy, though. <thud>

[Librarygirl]

I have a very easy peppermint bark recipe, Flutter.

[Saxy1971]

I learned how to make spritz cookies last weekend--so pretty, and not too sweet. I must admit though, I really love butter cookies--the ones that you can actually TASTE the butter.

[Eieio]

Yah yah ALL COOKIES, PIES, all my favorite.
BUT iF I'm throwing a big treat fest for Christmas.
Which IM.
My fav is my mothers Recipe for fudge, an old family Christmas recipe. ONLY made in Dec.
Over Seas Fudge. It's a killer. But not Christmas without it.
Recipe Calls for one wheelbarrow full of sugar, one bucket of butter, yikes I can taste it now.
My mother makes two batches, one with black walnuts and one without nuts.
My goal Dec 24 is to enjoy-enjoy holiday foods. Dec 25th same as Dec 24.
Dec 26 Will be a DD! Much needed!

[KeirasMom]

I made rum balls for the first time. I don't generally like sweets, but I have to admit, I had 2 rum balls for breakfast today. At least it should take the edge off the workday!

[Luv2Eat]

Hmmm, might have to take a look at some rum ball recipes!

[Rayne_W]

Originally Posted by Saxy1971

I learned how to make spritz cookies last weekend--so pretty, and not too sweet. I must admit though, I really love butter cookies--the ones that you can actually TASTE the butter.

My grandmother made spritz cookies every year (save her final 3 years), they were always my favorite. I've had her cookie press for over 15 years, but I still haven't mustered up the courage to make them. I get teary-eyed when I think about it. Maybe next year will be the year I take the plunge...

DD has requested I make another gâteau/flourless chocolate cake, which is about 2.5 lbs of coronary-clogging, carb-coma-inducing bliss. All I need to do is decide which liqueur to add (DH is allergic to rum, which means Kahlua is out). Might go with Bailey's Caramel. Or Chambord.

Decisions, decisions.

[KeirasMom]

Allergic to rum??! Oh, horror of horrors!

[Rayne_W]

Originally Posted by KeirasMom

Allergic to rum??! Oh, horror of horrors!

Yep. And beer. And raw garlic. And a million other things. We found out about the rum allergy after getting drinks out of town a few years ago. Wasn't pretty!

We keep Epi pens in the cars and in several rooms of the house, along with diphenhydramine/benadryl.

If he gets any worse, we'll need a bubble suit for him.

[deedee]

Rayne, your poor husband!

If you have a recipe for that flourless cake I'd love to see it! Sounds like the kind of thing that can easily be made low(or lower) carb.

[Rayne_W]

Originally Posted by deedee

Rayne, your poor husband!

If you have a recipe for that flourless cake I'd love to see it! Sounds like the kind of thing that can easily be made low(or lower) carb.

My pleasure

Needed: one 9" springform pan, parchment paper (waxed paper might work, but I've never tried it)

1 lb semisweet chocolate (Bakers chocolate is too grainy, recommend a higher-quality chocolate), cut or broken into small chunks
1/2 lb unsalted butter (cold, 2 sticks), cut into 1/4" slices - plus extra (softened) to butter the pan
8 large eggs
1/4 C liqueur, espresso, coffee, or probably DaVinci syrup (but start with 1/8 C and adjust to taste)
1/4 C sugar (might be able to sub splenda, truvia, or more SF syrup)
1 T high-quality vanilla (or other extract - I've used peppermint, raspberry, almond, and orange)
1/2 t salt

Preheat oven to 325 F.

Using softened butter, grease the inside wall of the springform pan. Dot the bottom with a little butter (to help the parchment adhere). Cut out a circle of parchment to fit the bottom, press inside.

Using heavy-duty aluminum foil, wrap the outside of the pan all the way up the sides. This is to protect the cake from any water that might leak in during the water bath.

Combine the chocolate, butter, and liqueur in a bowl and melt over a double boiler (I've never done this lol) or place in the microwave. Set the time for about 2 minutes, but remove and stir with a rubber spatula every 30 seconds. Remove as soon as it is melted, do not overcook.

Place the eggs, vanilla, sugar, and salt in a mixing bowl and beat until it has doubled in volume (about 10 minutes). Gently add 1/3 of the mixture to the chocolate and fold until almost no streaks of egg remain. Repeat this process with the next 1/3. With the last 1/3, fold until no streaks of egg remain.

Pour into the springform pan, then place the pan in the middle of a large roasting pan. Fill the roasting pan with boiling water til the level is halfway up the side of the springform pan -- I make sure to protect the cake from spashes of water when I do this.

Bake about 40-45 min, or until the cake has begun to rise and the edges begin to set. Remove the springform from the oven and set on a wire rack to cool to room temperature. Remove the outer foil, then cover the cake with dry foil. Refrigerate overnight.

The next day (and yes, it's hard to wait that long), remove the springform sides, then invert onto a plate. Remove the pan bottom and gently peel the parchment off the cake. Invert onto another plate. Set out at least 30 minutes at room temperature before serving.

To serve, keep a glass/container of very hot water nearby to dip the knife into, dry before making each cut.

Can use cocoa powder, raspberry sauce, etc as garnish.

It is VERY rich.

From last year:

[deedee]

Yum, I can't wait to try this. Thanks!

[Rayne_W]

Second set of pix:

[Rayne_W]

Originally Posted by deedee

Sounds like the kind of thing that can easily be made low(or lower) carb.

I plunked the recipe into ****** with liqueur and sugar:

Cals: 4140
Fat: 250.5
Carbs: 375.1
Fiber: 30.4
Protein: 71.5

Per 1/16th slice: 258.75 (cals), 15.65 (fat), 4.47 (protein), 21.54 (net carbs)

...and again, subbing DaVinci (or espresso) for the liqueur and splenda for the sugar:

Cals: 3752
Fat: 250.5
Carbs: 307.7
Fiber: 30.4
Protein: 71.5

Per 1/16th slice: 234.5 (cals), 15.65 (fat), 4.47 (protein), 17.33 (net carbs)

The above may be a bit different depending on the type/brand of chocolate used.

[Librarygirl]

Originally Posted by KeirasMom

I made rum balls for the first time. I don't generally like sweets, but I have to admit, I had 2 rum balls for breakfast today. At least it should take the edge off the workday!

I NEED these for breakfast some days!

[sungoddess]

Making Christmas cookies was my favorite thing to do in my younger years. I would start baking in October and freezing.

Snowballs
Gingerbread cookies
Spritz
Chocolate crowns
Hungarian butterhorns ( to die for)
Peppermint canes
Secret kiss cookies
Eggnog Kringla
Roll out sugar cookies
Springerle

to name a few of my favs!!

[IThinkICan]

Eggnog Kringla???

Sungoddess - Are you Scandinavian? (Norwegian here!)

I love the flavor of eggnog... and love kringla - I need more info on this food!
How do I make it??? Is it like eggnog flavor in the dough? Or is it like an eggnog custard served on it? Sounds magical whatever it is...

[sungoddess]

Originally Posted by IThinkICan

Eggnog Kringla???

Sungoddess - Are you Scandinavian? (Norwegian here!)

I love the flavor of eggnog... and love kringla - I need more info on this food!
How do I make it??? Is it like eggnog flavor in the dough? Or is it like an eggnog custard served on it? Sounds magical whatever it is...

A bit of Norwegian blood flows through my veins from my mom's side. Grandma used to make these cookies for us as kids. I thought it was a secret recipe, but of course there are no secrets with the internet these days. The cookies always meant Christmas to me. The smell of them baking is addicting. It is an eggnog flavored dough with wonderful warm spices.

I have a love affair with eggnog each holiday season. I it way too much!!

This is the recipe I use. The fresh nutmeg makes all the difference! Cardamom and nutmeg are magical spices to me. If you make them, let me know what you think.

Swedish Eggnog Kringla

Bake 425°F 5 mins per batch

Ingredients:
1/2 cup butter, softened
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cardamom
3/4 cup dairy eggnog
1 egg
1/2 teaspoon vanilla
1/2 teaspoon rum extract
3 cups all-purpose flour

1 recipe Eggnog Icing
Freshly grated nutmeg or ground nutmeg

1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in the sugar, scraping sides of bowl occasionally. Beat in baking powder, baking soda, the 1 teaspoon fresh nutmeg, salt, and, cardamom until combined. Beat in eggnog, egg, vanilla, and rum extract until combined. Beat in flour, just until combined. Divide dough in half. Wrap and chill for 1 to 2 hours or until dough is easy to handle.

2. Heat oven to 425 degrees F. On a well-floured surface, divide each half of the dough into 20 portions. Roll each portion into a 10-inch rope. On an ungreased cookie sheet, shape rope into a pretzel or figure 8 shape.

3. Bake in the preheated oven about 5 minutes or until tops are very light brown. Transfer to a wire rack; cool completely. Drizzle cookies with Eggnog Icing. If desired, sprinkle with additional nutmeg.

Eggnog Icing

2 cups powdered sugar
1/4 cup dairy eggnog

Stir just enough eggnog into powdered sugar to make a spoonable icing.

(this is not my photo)

[Rayne_W]

YUM!!!!



I think we need an UD recipe thread if we don't already have one.

[krow134]

I have so many loves this time of year....my favorite thing is peppermint bark and chocolate cookies.

But my boss makes these pretzel and rolo things that I look forward every year. Its just waffle pretzels with a rolo in between, you put in oven long enough to melt the rolo a little then press together so it squirts out the pretzel holes........so simple but so yummy!!!

[Saxy1971]

Originally Posted by Katiebubb

I have so many loves this time of year....my favorite thing is peppermint bark and chocolate cookies.

But my boss makes these pretzel and rolo things that I look forward every year. Its just waffle pretzels with a rolo in between, you put in oven long enough to melt the rolo a little then press together so it squirts out the pretzel holes........so simple but so yummy!!!

OOh, Turtles! We put pecan halves on top of the rolo and squish it down....almost too cute to eat. (almost.)

[vanilla_latte]

Originally Posted by Librarygirl

I have a very easy peppermint bark recipe, Flutter.

I'm easy. What might this "very easy" recipe be?????