Healthy Recipes for Moms

Minimize your dinnertime craziness!

Carlsmith Family’s Gingerbread Cookies (from Eating Well Magazine)

This is one of my favorite cookie recipes. It appeared in the December 2005/January 2006 issue of Eating Well. (http://www.eatingwell.com/recipes/gingerbread_cookie.html)

Ingredients:

3 cups whole-wheat pastry flour

2 cups all-purpose flour

1 1/2 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground cloves

1/2 tsp salt

1/2 cup (1 stick) unsalted butter, softened (you can use regular salted butter if that’s all you have)

1/4 cup canola oil

1 cup sugar

1 large egg

1 cup molasses (we like blackstrap, but some people might think it’s too strong)

2 tablespoons white vinegar

Directions: Whisk dry ingredients in a large bowl. Beat butter, oil, and sugar in another large bowl with an electric mixer until creamy. Add egg, molasses, and vinegar; beat until combined. Add the dry ingredients and stir to combine. The dough will be very soft. Divide the dough into 4 equal portions, wrap in plastic wrap, and refrigerate until chilled, at least 2 hours or overnight.

Preheat oven to 350. Coat baking sheets with cooking spray or parchment paper. Use one portion of dough at a time. Roll to desired thickness, approximately 1/4 inch thick. Cut cookies and place on baking sheets 1/2 inch apart. Bake 10-12 minutes, until puffed but still soft. Cool for a few minutes, then transfer to a wire rack.

This recipe makes about 80 cookies, depending on the size of your cutters. I usually just bake 2 portions, and save the other two in the freezer for later.

GLAZE

Combine 2 cups confectioner’s sugar with 2 or 2 1/2 tablespoons warm water, and 1 tsp vanilla extract or orange (lemon or lime) juice. Tint the glaze in smaller bowls using food coloring. Have fun decorating!


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November 21, 2007 Posted by | Cookies | , , , , , | Leave a comment

Oatmeal Chocolate Chip (or Raisin) Cookies

Ingredients:

1 cup sugar

1 cup packed light brown sugar

1/2 cup butter

2 tsp vanilla extract

1/2 tsp salt

1 1/2 tsp baking powder (no-sodium baking powder if you can find it)

5 tablespoons applesauce (drain some of the moisture out with some paper towels first)

2 large eggs

1 cup all purpose flour

1 cup whole wheat flour (or just use another cup of all-purpose if you don’t have whole wheat flour)

2 cups regular oats

1 1/2 cups semi-sweet chocolate chips, or raisins to be healthier

Parchment paper (optional)

Directions: Preheat oven to 350. Beat the first 8 ingredients at medium speed until light and fluffy. Add flour and oats to mixture, and beat until blended. Stir in the raisins or chocolate chips. Drop by level tablespoons 2 inches apart onto baking sheets, coated with cooking spray (or use parchment paper instead of spraying). Bake for 15 minutes or until golden brown. Cool on pan for 3 minutes, then move the cookies to wire cooling racks. Makes 4 dozen. Store in airtight container.

Notes for moms:

1. Trader Joe’s makes the best semi-sweet chocolate chips for cookies. I don’t know what it is about these chips, but they are better than any others I have tried.

2. Did you know that baking soda and baking powder are loaded with sodium? Health food stores sell no-sodium baking powders, but I haven’t seen no-sodium baking soda.

3. I know this recipe doesn’t look very healthy, but I think the butter is about 1/2 of what a normal 48-cookie recipe would call for, and adding the whole wheat flour and oats helps too.

4. If you’ve never tried parchment paper for cookies, you might want to try it. It prevents sticking and burning, and given the lower fat of these cookies, it’s probably a good idea to use it.

This recipe is modified from Cooking Light 2000.

November 21, 2007 Posted by | Cookies | , , , , , , | Leave a comment