Pecan Date Bars

A nice little holiday treat!

serves 24 ( 3 points +)
Crust:

• 1 c. four
• 1/3 c. packed brown sugar
• 1/4 tsp. salt
• 1/4 c. chilled butter, cut into small pieces

Filling:

• 3/4 c. dark corn syrup
• 1/3 c. packed brown sugar
• 1/4 c. egg beaters
• 2 T. flour
• 1 T. bourbon
• 1 tsp. vanilla
• 1/4 tsp. salt
• 1 egg
• 1/2 c. chopped pitted dates
• 1/3 c. chopped pecans, toasted
• 2 T. mini chocolate chips

Preheat oven to 400 degrees.
For crust, combine dry ingredients and cut in butter until mixture resembles coarse meal. Press into an 11 x 7 pan coated with nonstick spray. Bake 12 minutes. Cool completely

Reduce oven temperature to 350

For filling, whisk all ingredients together and pour over crust. Bake 30 minutes or until set. Cool completely and cut into 24 bars. Chill until serving.

from "Cooking Light"

Nutella Sandwich Cookies

Have you ever tried Nutella? Do you love it? I do~ so when  I saw this recipe for Nutella Sandwich Cookies from the "Radically Simple" cookbook by Rozanne Gold, I knew I had to try them.
With only four ingredients, you cannot get a much simpler recipe. These would be cute on a Christmas cookie platter.


Makes 18 ( 4 points + )

• 13 oz. jar of Nutella, divided
• 2 T. butter, softened
• 1 egg
• 1-¼ c. self-rising flour

Preheat oven to 375 and line a baking sheet with parchment paper or spray with nonstick spray.


Beat ¾ c. Nutella, butter and egg until combined. Gradually add flour and mix until wet. Turn dough onto a lightly floured surface and knead until combined. Roll dough into 18 equal sized balls. Place on baking sheet and bake for 12 minutes or until firm. Cool for 10 minutes. Using a serrated knife, cut each cookie in half horizontally. Spread bottom half with about 1 tsp. Nutella. Replace tops, pressing lightly.

Macadamia Butter Cookies

This recipe was adapted from "Cooking Light". I have added some white chocolate chips, which makes these cookies outstanding.  These would be fun to make for Christmas. You will not believe that these cookies do not have butter in them. The macadamia nuts are ground to make the "butter". I am using the new Weight Watcher's point system called "points plus".

Makes 30 ( each cookie is 3 points plus)

⅔ c. macadamia nuts
½ c. sugar
½ c. packed brown sugar
1 tsp. vanilla
1 egg
1-¼ c. flour
½ tsp. baking soda
¼ tsp. salt
⅛ tsp. ground nutmeg
½ c. dried sweetened cranberries
½ c. white chocolate chips
1 T. sugar

Preheat oven to 375 and spray cookie sheets with nonstick spray.

Place nuts in a food processor and process until smooth. Combine macadamia butter, ½ c. sugar, and brown sugar in a large bowl. Mix well. Add egg and vanilla, mixing well. Combine flour with baking soda, salt and nutmeg. Add to macadamia mixture. Stir in cranberries and chips. Refrigerate and chill for 15-30 minutes. Form dough into 30 balls. Place 1 T. sugar into a bowl. Lightly press each ball into sugar. Place balls, sugar side up on baking sheets. Gently press the top of each cookie in a criss-cross pattern with a fork.
Bake for 9 minutes or until golden. Remove from pan and cool on a wire rack.

Italian Ricotta Cookies

These were one of my new favorite Christmas Cookies! They are very soft and tasty. I bet you can't eat just one!

Makes 72 ( 1 cookie = 3 points +)

• 1 c. butter
• 
  
• 2 c. sugar
• 
  
• 1/2 tsp. salt
• 
  
• 1 lb. part skim Ricotta
• 
  
• 2 eggs
• 
  
• 1 tsp. vanilla
• 
  
• 4-1/2 c. flour
• 
  
• 1 tsp. baking powder
• 
  
• 1 tsp. baking soda

Frosting:

• 1/2 c. butter
• 
  
• 4 c. powdered sugar
• 
  
• 1 tsp. vanilla
• 
  
• 6 T. skim milk

Beat butter and sugar together. Add egg and Ricotta and vanilla; beat well. Sift together flour, baking powder, baking soda and salt. Add to batter.

Drop about a teaspoon of dough onto ungreased cookie sheets. Bake at 350 for about 10 minutes or until edges are lightly browned. Cool completely on wire racks.

For frosting beat butter. Add powdered sugar and vanilla. Add milk as needed. Frost cookies and add sprinkles if desired. You will not use all of the frosting.

Oreo Truffles

Unbelievably, chocolatey good!

1 package Oreo cookies

1 package ( 8 oz) reduced fat cream cheese

1 package chocolate almond bark

Place 7 Oreos in a food processor and process until fine crumbs form. Remove and set aside for sprinkling.

Place remaining Oreos in food processor and process until fine crumbs form. Remove and place in a large bowl. Stir together with cream cheese. Form into balls and place on wax paper lined cookie sheets. Chill for 30 minutes.

Melt almond bark in microwave. Dip truffles in melted chocolate. Place on wax paper, sprinkle with reserved Oreo crumbs and let harden.

Four Cookies from One Dough

This recipe was great for making a variety of cookies quickly. The recipe comes from

Taste of Home's "Healthy Cooking"

Basic Cookie Dough:
1 c. butter, softened

1-1/2 c. sugar

1-1/2 c. brown sugar

3 eggs

1/3 c. canola oil

1-1/2 tsp. vanilla

4 c. flour

1 tsp. salt

1/2 tsp. baking soda

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, oil and vanilla. Combine flour, salt and baking soda. Add to the butter mixture and beat until well blended.

Divide dough into 4 equal portions * about 1-1/4 c. each*

Wrap in plastic wrap and chill for at least one hour or you can freeze for up to 3 months.

For Cut Out Cookies, use one portion of dough ( 1-1/4 c.) Roll out on a lightly floured surface. Cut with cookie cutters and place on ungreased cookie sheets. Bake for 6-7 minutes or until lightly browned underneath. Decorate as desired. We sprinkled ours with sugar before baking

Chocolate Swirled Bars:
Makes 36

1 portion Holiday Cookie Dough

1 c. dark chocolate chips

1/4 c. vanilla chips, melted

Press dough into the bottom of a 13 x 9 pan. ( will be thin) Bake at 350 for 11-13 minutes or until lightly browned. Sprinkle with chocolate chips and let stand for a few minutes. Spread chips over bars. Drop melted vanilla chips onto spread chocolate. Swirl with a knife. Let set until chocolate hardens before cutting into bars.

Drizzled Cherry Cup Cookies:
Makes 22

1 portion Holiday Cookie Dough ( 1-1/4 c.)

22 maraschino cherries, well drained

2 squares ( 1 oz each) semisweet chocolate, melted

Roll dough into 1" balls and press into the bottom and up sides of mini muffin tins coated with cooking spray. Place a cherry in the center of each. Bake at 350 for 12-14 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely. Drizzle cooled cookies with melted chocolate

Wreath Cookies:

1 portion Holiday Cookie Dough ( 1-1/4 c.)

2 T. flour

4-5 drops green food coloring

2 T. water

2 T. M&M miniature baking bits

2 T. vanilla frosting

Place cookie dough in a mixing bowl. Add 2 T. flour and beat. Add food coloring and mix until combined.Shape 1 tsp. dough into a 4" rope. Repeat with another piece. Place two ropes side by side. Press together lightly and twist. Shape into a circle and press ends together to seal. Place on ungreased baking sheets and bake at 350 for 7-8 minutes or until set. Cool for 2 minutes before removing to a wire rack to cool completely. Attach baking bits onto cooled wreaths with a bit of frosting.

Peanut Butter Bon Bons

A recipe from my Mother-in-law. She makes these every year for Christmas

Peanut Butter Bon Bons: Makes 72 ( 2 points)

2 c. reduced fat peanut butter
1 stick butter, softened
1 lb. powdered sugar
3 c. Rice Krispies

Blend peanut butter and butter until smooth. Beat in powdered sugar. Add Rice Krispies and mix by hand. Mixture will be kind of dry. You have to squish it to make it stick together.
Place on cookie sheets lined with wax paper and freeze for at least one hour.

Melt:
1 c. chocolate chips
8 oz. Hershey's Dark Chocolate Bars
1/2 bar parafin wax.

Insert a toothpick into frozen balls. Dip in melted chocolate. Place on wax paper to harden. Store in the refrigerator.

We made ours a bit bigger so we did not get 72.

Turtles

Turtles: My niece, Alyssa's, all-time favorite!

30 Kraft caramels
1/4 c. heavy whipping cream
1 stick margarine
1 c. powdered sugar
1 c. finely ground pecans
pecan halves
1 package chocolate almond bark

( an extra bag of powdered sugar will be needed)

Melt caramels and whipping cream in the microwave. Stir until smooth. Add margarine and stir until melted. Stir in powdered sugar and ground pecans.
Line some baking sheets with wax paper and cover with a thick layer of powdered sugar. This will keep the turtles from sticking.

Drop caramel mixture my spoonfuls onto powdered sugar lined cookie sheets. Stick pecans in ends or whereever the caramel is spreading out of control.
Freeze for 1 hour.
Melt almond bark in the microwave. Remove 1 tray of turtles from the freezer at a time.
Place sheets of wax paper on counter or table. Dip turtles in chocolate and place on wax paper until hardened.

Butter Cut Outs

Butter Cut Outs: This recipe comes from my friend, Theresa. They are the best cut out cookies ever!

1 c. butter
1 egg
1/4 tsp. salt
2 tsp. baking powder
1 tsp. vanilla
3/4 c. sugar
2-1/2 c. flour

Beat butter and sugar until light and fluffy. Add egg and beat well. Add dry ingredients gradually and mix well. Add vanilla last. Wrap in plastic and chill for 2 hours or until easy to handle. Bake on ungreased cookie sheets at 400 degrees for 8-10 minutes or until edges are lightly browned. Cool completely on wire racks.

Frosting:
1/2 c. butter, softened
3-4 c. powdered sugar
3 T. milk
1 tsp. vanilla

Beat butter and powdered sugar. Add vanilla and then milk as needed. Tint desired colors and frost. You most likely will not use all of the frosting.

Cranberry Chip Cookies with Browned Butter Glaze

This is our family's all-time favorite Christmas cookie. The recipe originally comes from a Betty Crocker holiday cookbook

Cranberry Chip Cookies with Browned Butter Glaze: Makes 42-48 ( 3 points)

1 c. sugar
3/4 c. brown sugar
1 stick butter, softened
1/4 c. skim milk
2 T. orange juice
1 egg
3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2-1/2 c. coarsely chopped cranberries
1 c. vanilla milk chips

Browned Butter Glaze: ( I never use all of this. In fact, I used only half this year)

1/3 c. butter
2 c. powdered sugar
1-1/2 tsp. vanilla
2-4 T. hot water

Heat oven to 375 and spray cookie sheets with cooking spray.
Mix sugars and butter until well blended. Add orange juice, milk and egg. Stir in flour, baking powder, baking soda and salt. Carefully stir in cranberries and vanilla chips. Drop dough by rounded spoonfuls onto cookie sheets. Bake 10-15 minutes or until light brown. Cool.

For glaze, melt butter in a saucepan until browned. Remove from heat and whisk in powdered sugar, vanilla and enough water to make a drizzling consistency. Drizzle over cooled cookies. Let set before packaging.

Frosted Ginger Creams

A moist, flavorful cookie...perfect for the holidays!

Frosted Ginger Creams: Makes 48 cookies

1/4 c. shortening
1/2 c. sugar
1 egg
1/3 c. molasses
2 c. flour
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/3 c. water

Frosting:

1-1/2 oz. reduced fat cream cheese
3 T. butter, softened
1 c. + 3 T. powdered sugar
1/2 tsp. vanilla
1-2 tsp.lemon juice

In a large mixing bowl, beat shortening and sugar. Beat in egg and molasses. Combine flour with dry ingredients and add to creamed mixture alternately with water. ( dough will be soft)
Drop by heaping teaspoonfuls onto cookie sheets coated with cooking spray. Bake at 400 degrees for 7-8 minutes. Remove to wire racks to cool.

In a small mixing bowl, beat cream cheese and butter. Add powdered sugar and beat. Add vanilla and enough lemon juice to achieve spreading consistency. Frost cookies.
Store leftovers in the refrigerator.

Swedish Butter Cookies

Swedish Butter Cookies: Makes 72 (1 point)

Another old family favorite. They melt in your mouth... I have made these for years!

3/4 c. butter
1/3 c. sugar
1 egg yolk
1 tsp. vanilla
2 c. flour
1/4 c. red current jelly ( you may not use all)
1/2 c. powdered sugar ( you may not use all)
milk

Cream together butter and sugar. Add egg yolk and beat well. Add vanilla, then flour. Beat well. Roll into logs. Cover and refrigerate for 2 hours. Cut logs into small sections approx. 1/4" thick. Place on an ungreased baking sheet. Dab current jelly on each cookie. Bake at 350 for 8-10 minutes. Cook completely.
Mix powdered sugar with a small amount of milk to make a drizzling consistency. Drizzle over cookies.

Crescent Cookies

These were one of my grandmother's specialties. No one made them like she did.

Crescent Cookies: Makes 36-42 ( 2 points)

2 sticks butter, softened
4 T. powdered sugar
1 egg yolk
2 c. flour
1/2 c. powdered sugar

Beat butter. Add sugar, then egg yolk. Beat well. Add flour until well combined. Form into little crescent shapes and lightly flatten tops. Bake at 350 for 15 minutes. Cool for 15 minutes and then coat in powdered sugar.

Crinkled Top Chocolate Cookies

Crinkle Top Chocolate Cookies: Makes 42 ( 2 points)

2 c. semisweet chocolate chips, divided
2 T. butter, softened
1 c. sugar
2 egg whites
1-1/2 tsp. vanilla
1-1/2 c. flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. water
1/2 c. powdered sugar

Melt 1 c. chocolate chips ( I use a double boiler) Stir until smooth and set aside.
Beat butter and sugar in a mixing bowl until crumbly. ADd wgg whites and vanilla. Beat well. Stir in melted chocolate.

Combine the flour, baking powder and salt. ADd to butter mixture alternately with water. Stir in remaining chips. COver and refrigerate for 2 hours or until easy to handle.
SHape dough into 1" balls and roll in powdered sugar. Place 2" apart on baking sheets coated with cooking spray. Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool.

Italian Almond Bars

Italian Almond Bars: Makes 72 ( 2 points)

from "Weight Watcher's" magazine

2 c, flour
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
1 c. sugar
1 can ( 7 oz) almond paste
4 eggs
1 tsp. vanilla
1/2 tsp. almond extract
10 drops red food coloring
6 drops green food coloring
1/4 c. seedless raspberry spreadable fruit
1/4 c. low sugar apricot preserves
6 oz. bittersweet chocolate, melted

Place oven racks in upper and lower thirds of oven and preheat to 350. Spray 3 (13 x 9) pans with cooking spray. Line with wax paper and spray lightly with cooking spray.
Combine the flour, baking soda and salt in a bowl.
With a mixter on high speed, beat the butter, sugar and almond paste until light and fluffy. Add eggs, one at a time, beating between each. Beat in vanilla and almond extract. Decrease speed to low. Add flour mixture, mixing until blended.

Divide dough into thirds. Tint one part with red food coloring, another part with green and leave the third part untinted.
Spread each layer in a prepared pan and bake for 12 minutes, rotating pans halfway through cooking time.
Remove to wire racks to cool completely.

Invert green layer onto a cutting board. Remove wax paper. Spread with raspberry spreadable fruit. Top with white layer. Remove wax paper and spread with apricot preserves. Top with red layer and remove paper. Cover with plastic wrap and place another cutting board or heavy skillet over the top. Refrigerate for several hours or overnight.

Melt chocolate. Spread over cake and let stand until chocolate hardens. Cut into 72 bars. You can freeze for up to 2 months.