Ingredients:
2 c. Bisquick
2/3 c. brown Sugar Twin
1 box (4 serving size) sugar-free instant butterscotch pudding
1 box (4 serving size) sugar-free instant chocolate pudding
4 tbsp. butter, melted & cooled
1 tsp. vanilla
3/4 c. mayonnaise
2 1/2 oz. chopped pecans
Directions:
As listed mix all ingredients together, beating well after each addition. Drop dough by teaspoonful onto ungreased baking sheets. Bake at 350 degrees for 16 to 18 minutes or until firm. Cool on pan 5 minutes and then transfer to paper towels. Makes 4 dozen - at about 45 calories per cookie.
Showing posts with label Sugar Free Cookies. Show all posts
Showing posts with label Sugar Free Cookies. Show all posts
Friday, December 14, 2007
Flea Terminator Dog Treats
INGREDIENTS
* 3 cubes beef bouillon
* 1 1/2 cups boiling water
* 2 cups whole wheat flour
* 1 cup cornmeal
* 2/3 cup brewers’ yeast
* 2 tablespoons garlic powder
* 2 egg yolks
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets.
2. In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
3. Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.
* 3 cubes beef bouillon
* 1 1/2 cups boiling water
* 2 cups whole wheat flour
* 1 cup cornmeal
* 2/3 cup brewers’ yeast
* 2 tablespoons garlic powder
* 2 egg yolks
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets.
2. In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
3. Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.
Popcorn Macaroons
INGREDIENTS
* 2 cups popped popcorn
* 3 egg whites
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 teaspoon cream of tartar
* 2 tablespoons granulated artificial sweetener
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Place popped popcorn into a food processor or blender; grind into small kernels.
2. In a large bowl, whip egg whites until frothy. Add baking powder, salt and cream of tartar; continue whipping to stiff peaks. Gradually mix in the sugar substitute. Fold in the popcorn pieces. Drop by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on cookie sheets before removing.
* 2 cups popped popcorn
* 3 egg whites
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 teaspoon cream of tartar
* 2 tablespoons granulated artificial sweetener
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Place popped popcorn into a food processor or blender; grind into small kernels.
2. In a large bowl, whip egg whites until frothy. Add baking powder, salt and cream of tartar; continue whipping to stiff peaks. Gradually mix in the sugar substitute. Fold in the popcorn pieces. Drop by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on cookie sheets before removing.
No Bake Bumpy Peanut Butter Nuggets
INGREDIENTS
* 1/2 cup natural peanut butter
* 1/4 cup nonfat dry milk powder
* 1/4 cup unsweetened flaked coconut
* 1/3 cup rolled oats
* 1/2 teaspoon ground cinnamon
* 1/4 cup wheat germ
* 1/4 cup unsweetened apple juice concentrate, thawed
DIRECTIONS
1. Combine peanut butter milk powder and coconut in a large mixing bowl. Mix thoroughly. Stir in oats, ground cinnamon, wheat germ and apple juice concentrate.
2. Shape into 1 inch balls. Chill thoroughly before serving. Store refrigerated.
* 1/2 cup natural peanut butter
* 1/4 cup nonfat dry milk powder
* 1/4 cup unsweetened flaked coconut
* 1/3 cup rolled oats
* 1/2 teaspoon ground cinnamon
* 1/4 cup wheat germ
* 1/4 cup unsweetened apple juice concentrate, thawed
DIRECTIONS
1. Combine peanut butter milk powder and coconut in a large mixing bowl. Mix thoroughly. Stir in oats, ground cinnamon, wheat germ and apple juice concentrate.
2. Shape into 1 inch balls. Chill thoroughly before serving. Store refrigerated.
Coconut Rolled Sugar Cookies
INGREDIENTS
* 1 cup butter
* 1 cup white sugar
* 1 tablespoon milk
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 cup finely chopped red and green candied cherries
* 1/2 cup chopped pecans
* 1 cup flaked coconut
DIRECTIONS
1. In mixing bowl beat butter or margarine until softened. Add the sugar and beat until fluffy. Add the milk and vanilla and mix well.
2. Add the flour and beat until well mixed. Stir in the cherries and pecans.
3. Shape into three 7-inch long rolls. Roll in the coconut to coat.
4. Wrap in plastic wrap and chill for several hours or overnight.
5. Preheat oven to 375 degrees F.
6. Cut rolls into 1/4-inch slices and place on an ungreased cookie sheet. Bake about 12 minutes or until done. Remove to a wire rack and cool.
* 1 cup butter
* 1 cup white sugar
* 1 tablespoon milk
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 cup finely chopped red and green candied cherries
* 1/2 cup chopped pecans
* 1 cup flaked coconut
DIRECTIONS
1. In mixing bowl beat butter or margarine until softened. Add the sugar and beat until fluffy. Add the milk and vanilla and mix well.
2. Add the flour and beat until well mixed. Stir in the cherries and pecans.
3. Shape into three 7-inch long rolls. Roll in the coconut to coat.
4. Wrap in plastic wrap and chill for several hours or overnight.
5. Preheat oven to 375 degrees F.
6. Cut rolls into 1/4-inch slices and place on an ungreased cookie sheet. Bake about 12 minutes or until done. Remove to a wire rack and cool.
Wednesday, October 31, 2007
Fudge Nut Bars
INGREDIENTS:-
1 c. butter
2 c. brown sugar, firmly packed
2 eggs
2 tsp. vanilla
2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
3 c. quick - cooking rolled oats
12 oz. pkg. semi - sweet chocolate morsels
1 c. sweetened condensed milk (not evaporated)
2 tbsp. butter
1/2 tsp. salt
1 c. chopped walnuts
2 tsp. vanilla
DIRECTIONS:-
Cream together 1 cup butter and sugar. Mix in eggs and 2 teaspoons vanilla. Sift together flour, soda and 1 teaspoon salt. Stir in rolled oats; add dry ingredients to creamed mixture and set aside while you make filling.
In a sauce pan over boiling water, mix together chocolate pieces, sweetened condensed milk, 2 tablespoons butter 1/2 teaspoon salt. Stir until chocolate pieces are melted and mixture is smooth; remove from heat and stir in nuts and 2 teaspoons vanilla. Spread about 2/3 of cookie dough in bottom of greased 13 x 9 inch pan. Cover with fudge filling. Dot with remainder of cookie dough and swirl it over fudge filling. Bake in a moderate oven (350 degrees) 25 to 30 minutes or until lightly browned. Cool in pan, cut into small 2 x 1 inch bars.
1 c. butter
2 c. brown sugar, firmly packed
2 eggs
2 tsp. vanilla
2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
3 c. quick - cooking rolled oats
12 oz. pkg. semi - sweet chocolate morsels
1 c. sweetened condensed milk (not evaporated)
2 tbsp. butter
1/2 tsp. salt
1 c. chopped walnuts
2 tsp. vanilla
DIRECTIONS:-
Cream together 1 cup butter and sugar. Mix in eggs and 2 teaspoons vanilla. Sift together flour, soda and 1 teaspoon salt. Stir in rolled oats; add dry ingredients to creamed mixture and set aside while you make filling.
In a sauce pan over boiling water, mix together chocolate pieces, sweetened condensed milk, 2 tablespoons butter 1/2 teaspoon salt. Stir until chocolate pieces are melted and mixture is smooth; remove from heat and stir in nuts and 2 teaspoons vanilla. Spread about 2/3 of cookie dough in bottom of greased 13 x 9 inch pan. Cover with fudge filling. Dot with remainder of cookie dough and swirl it over fudge filling. Bake in a moderate oven (350 degrees) 25 to 30 minutes or until lightly browned. Cool in pan, cut into small 2 x 1 inch bars.
Chocolate Caramel Nutty Candy Bars
INGREDIENTS:-
2 pkgs. “slice ‘n bake” frozen cookie dough, chocolate chips
2 (8 oz.) pkgs. cream cheese
2 eggs
2 tsp. vanilla
1/2 c. sugar
DIRECTIONS:-
Slice 1 package cookie dough thinly and spread over bottom of greased 9×13 inch pan.
To make filling: Combine cheese, eggs, vanilla and sugar. Mix until smooth. Spread over cookie dough. Slice thin and spread other package of cookie dough on top of cream cheese mixture. Bake at 375 degrees for 35 minutes. Slice while warm.
2 pkgs. “slice ‘n bake” frozen cookie dough, chocolate chips
2 (8 oz.) pkgs. cream cheese
2 eggs
2 tsp. vanilla
1/2 c. sugar
DIRECTIONS:-
Slice 1 package cookie dough thinly and spread over bottom of greased 9×13 inch pan.
To make filling: Combine cheese, eggs, vanilla and sugar. Mix until smooth. Spread over cookie dough. Slice thin and spread other package of cookie dough on top of cream cheese mixture. Bake at 375 degrees for 35 minutes. Slice while warm.
Great Pumpkin Cookies
INGREDIENTS:
4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins
DIRECTIONS:
Combine flour, oatmeal, spices, and salt. Set aside.
Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.Add 1/4 cup Libby’s canned pumpkin and mix 1 minute more.Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.Bake at 350F for 15-20 minutes or until firm and lightly browned.
Makes about 5 dozen cookies.Unbaked dough can be frozen in air tight container. Thaw in refrigerator and bake as directed.
4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins
DIRECTIONS:
Combine flour, oatmeal, spices, and salt. Set aside.
Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.Add 1/4 cup Libby’s canned pumpkin and mix 1 minute more.Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.Bake at 350F for 15-20 minutes or until firm and lightly browned.
Makes about 5 dozen cookies.Unbaked dough can be frozen in air tight container. Thaw in refrigerator and bake as directed.
Great Pumpkin Cookies
INGREDIENTS:
4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins
DIRECTIONS:
Combine flour, oatmeal, spices, and salt. Set aside.
Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.
Add 1/4 cup Libby’s canned pumpkin and mix 1 minute more.
Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.
Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.
Bake at 350F for 15-20 minutes or until firm and lightly browned.
Makes about 5 dozen cookies.
Unbaked dough can be frozen in air tight container. Thaw in refrigerator and bake as directed.
Sugar Free Cookies
INGREDIENTS:
1 3/4 c. all-purpose flour
1/2 tsp. baking powder
3/4 c. butter
1 (4 serving) pkg. strawberry, raspberry, or lime sugar free gelatin
1 egg
1 tsp. vanilla
DIRECTIONS:
Mix flour with baking powder. Cream butter and gelatin, beating well. Beat in egg and vanilla. Gradually add flour mixture, blending well. Roll out cookie dough and cut into shapes. If you have a cookie press you may use it. Put on ungreased cookie sheet. Bake at 400 degrees about 8 minutes or until edges are golden brown. Makes about 5 dozen.
1 3/4 c. all-purpose flour
1/2 tsp. baking powder
3/4 c. butter
1 (4 serving) pkg. strawberry, raspberry, or lime sugar free gelatin
1 egg
1 tsp. vanilla
DIRECTIONS:
Mix flour with baking powder. Cream butter and gelatin, beating well. Beat in egg and vanilla. Gradually add flour mixture, blending well. Roll out cookie dough and cut into shapes. If you have a cookie press you may use it. Put on ungreased cookie sheet. Bake at 400 degrees about 8 minutes or until edges are golden brown. Makes about 5 dozen.
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