NO BAKE CHEWY TRUFFLE COOKIES
These chewy sweet cookies start with dried dates for a natural sweetness, instead of the traditional combination of milk and sugar, and then get mixed with some cocoa, reduced-fat peanut butter and ground whole wheat graham crackers for a quick satisfying treat.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 24 cookies
Number Of Ingredients 12
Steps:
- 1. Combine the dates, water, and lemon juice in a medium saucepan. Simmer over medium heat breaking up any large pieces of dates with a spoon, until the mixture resembles a thick paste, 15 to 20 minutes. Stir in the honey, peanut butter, cocoa powder, butter and salt until evenly combined. Stir in the graham crackers and oats. Remove from heat.
- 2. Lightly mist a baking sheet with cooking spray. Drop level tablespoons of the cookie mixture onto the prepared pan. Refrigerate until just chilled and set, about 20 minutes.
- 3. Put desired optional toppings in small bowls. Roll each cookie in desired topping and flatten slightly into a plump disk. Cover and refrigerate until firm. Serve chilled.
Nutrition Facts : Calories 67, Fat 1.5 grams, SaturatedFat .5 grams, Cholesterol 1 milligrams, Sodium 59 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams
THYME AND GRUYERE SAVORY COOKIES
Provided by Valerie Bertinelli
Time 50m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
- For the egg wash, add the egg and 1 tablespoon water to a small bowl and whisk to combine. Set aside.
- Add the cheese, flour, thyme, pepper and salt to a food processor fitted with the blade attachment. Pulse until the cheese is broken up and incorporated with the flour. Add the butter and pulse until the butter is smaller than a pea, about 10 to 15 pulses. Stream in the water, a tablespoon at a time, while pulsing. After two tablespoons, remove the lid and check your dough, it should look like wet sand and hold together when you press it together in your hand. If it doesn't hold together, place the lid back on and pulse in another tablespoon or two of water.
- Once the dough is the right consistency, turn it out onto a lightly floured work surface and knead it a few times, just until it comes together. Lightly flour a rolling pin and roll dough out until 1/4-inch-thick. Using a 2 1/2-inch round cutter, cut out cookies and place them 1-inch apart on the prepared baking sheet. Gather the dough scraps and lightly knead together. Continue the process of rolling out the dough and cutting cookies until all of the dough is used. Brush the cookies with the egg wash.
- Bake until the cookies are lightly golden and puffed, 12 to 14 minutes. Remove from the oven and cool for at least 10 minutes before serving.
THYME-MERINGUE COOKIES WITH BOOZY APPLE
Make and share this Thyme-Meringue Cookies With Boozy Apple recipe from Food.com.
Provided by MarielC
Categories Dessert
Time 40m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Preheat the oven to 275 degrees. Line two baking sheets with parchment paper.
- In a small, heavy-bottomed saucepan, add the apple, bourbon, dark brown sugar and vinegar. Cook over medium-high heat until the mixture boils and liquid reduces, about 3 minutes. Reduce the temperature to low and cover. Stir the apple mixture every few minutes, until the apples have darkened and caramelized, 8 to 10 minutes. Remove from the heat and let cool.
- In a food processor, pulse the walnuts and powdered sugar until the walnuts are finely ground, about a minute. Add the thyme and pulse for 10 seconds.
- In a standing mixer or using a hand-held mixer, beat the egg whites, cream of tartar and salt until white and almost stiff, then slowly add the cane sugar and then the vanilla. Increase the speed until the sugar is dissolved and the egg whites are thick and glossy. Remove the beaters and gently fold in the walnut mixture in 3 additions.
- Fit a piping bag with just the base tip, so that the opening is ¾-inch wide. Rest the bag tip down in a cup while filling it. Use a rubber spatula to scoop the cookie mixture from bowl to bag, then twist the top to keep the meringue from spilling out. Holding the bag upright, squeeze gently to pipe a 1-inch circle. Lightly lift the bag to create a small peak. After all the rounds have been piped, place one small apple piece over each peak.
- Bake for 25 minutes, then turn off the heat and let the meringues cool in the oven for an hour.
- To maintain the crisp texture, leave the meringues loosely covered (not airtight) on a plate or in a bag. Makes approximately 3 dozen.
Nutrition Facts : Calories 296.4, Fat 8.6, SaturatedFat 0.8, Sodium 233.4, Carbohydrate 44, Fiber 1.5, Sugar 41, Protein 4.5
CHEWY APPLE OATMEAL COOKIES
My family has always loved oatmeal raisin cookies, but I wanted to try something new with the classic recipe. We enjoy apples, and I thought oatmeal apple cookies would make a great twist. -Jan Marshall, Fenton, Missouri
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Stir in oats and apples. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Let stand for 1 minute before removing to wire racks.
Nutrition Facts : Calories 97 calories, Fat 4g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 71mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
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