Cookies
Cookies are a marvelous invention, dessert-wise. You can bake as many (or as few) as you want, giving you enough to share with others, while having one or two (or more) at one sitting. They're also yummy, and make the house smell wonderful.
To that end, here are six yummy cookie recipes to help you through the day, including 3 Ingredient Peanut Butter Cookies and Italian Lemon Cookies. Enjoy!
CARAMEL APPLE SNICKERDOODLES
This comes from the Tablespoon newsletter. It begins, “Dulce de leche is the secret ingredients that gives these cookies their gooey hidden center.” Prep Time: 20 min; Total Time: 1 hr 45 min; Servings: 9
To view this online, click here.
Ingredients
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3 tablespoons all-purpose flour
1/4 cup sugar
1 teaspoon apple pie spice
Directions
Line cookie sheet with waxed paper. Spoon 9 heaping teaspoons dulce de leche on cookie sheet. Place cookie sheet in freezer 1 hour. Transfer remaining dulce de leche to covered container, and refrigerate for another use.
Heat oven to 350°F. Lightly grease or spray cookie sheet. In large bowl, break up cookie dough. Stir or knead in flour until well combined. Form dough into 9 balls. Flatten each ball into 2-inch round; place 1 frozen dulce de leche dollop on center of each round. Shape dough around dulce de leche, sealing to cover completely. In small bowl, mix sugar and apple pie spice. Roll each ball in sugar mixture. Place 1 inch apart on cookie sheet.
Bake 18 to 20 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack.
CHOCOLATE OATMEAL COOKIES
Recipe Yield: Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
Recipe and image appear courtesy of Splenda.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies.
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Fat: 2 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 7 g
3 INGREDIENT PEANUT BUTTER COOKIES
Three ingredients? Who'da thunk?
The people at the Food Network, that's who. This recipe starts off, "It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They're also gluten-free—no alt flours required!—but you would never guess it by their rich taste and texture."
Active Time: 10 minutes; Total TIme: 50 minutes (includes cooling time); Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup creamy, salted peanut butter
1 cup packed dark brown sugar
1 large egg
Directions
Preheat the oven to 350 degrees F.
Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
RUGELACH
This is from Cathy Barrow on The Spruce Eats. Cathy wrote, "In Yiddish, rugelach means “little twist”, referencing the crescent-shaped cookie made with tender dough coiled around a nutty filling.
"Rugelach are believed to be closely related to an 18th century Austrian pastry, and similar crescent-shaped pastries can be found in many bakeries across the world. Originally made with a yeasted dough, this cream cheese version became ubiquitous in the last century.
"Filled with nuts, spices, and dried fruit, the flaky pastry is well caramelized on the bottom and bronzed on the top. Crispy, sweet, small, and rich, they’re perfect with a cup of coffee or tea. Rugelach will stay fresh for weeks in a cookie tin and make a lovely addition to cookie gift boxes."
To view this online, go to https://www.thespruceeats.com/rugelach-recipe-6745431.
Ingredients
For the Dough:
4 ounces cold cream cheese, cubed
4 ounces (1/2 cup) cold unsalted butter, cubed
1 cup all-purpose flour, more for the work surface
1/4 teaspoon fine salt
For the Filling:
1/4 cup finely chopped toasted walnuts
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon honey
1/4 cup dried currants
For the Egg Wash:
1 large egg, beaten with 1 teaspoon water and a pinch of salt
Directions
Gather the ingredients.
Add the cream cheese, butter, flour, and salt to the bowl of a food processor. Pulse until combined and pebbly, then run the machine continuously until the dough forms a ball, about 1 minute. Alternatively, cut the cream cheese and butter into the flour with a pastry cutter or two knives until crumbly. Use your hands to gather the mixture into a cohesive dough.
Form a 6-inch disk, then wrap the dough. Use a rolling pin across the wrap’s surface to flatten and smooth the top. Tap the edges around the disk to form a 1-inch edge. This will keep the dough from crumbling at the edges when rolled out. Refrigerate the dough disk for at least 4 hours or overnight.
Stir together the walnuts, sugar, and cinnamon in a small bowl.
Remove the dough from the refrigerator and allow it to warm slightly until a fingertip can be slightly pressed into the surface without cracking, about 5 minutes.
Line a rimmed baking sheet with parchment paper.
Lightly flour the work surface. Roll the dough into a circle about 10-inches in diameter, and about 1/4-inch thick. For the tidiest, prettiest cookies, trim to size using a fluted pastry cutter or a pizza wheel.
Use a pastry brush to lightly brush the honey over the surface of the dough leaving a 1/2-inch border.
Spread the nut mixture across the surface of the dough, leaving a 1/2-inch border.
Scatter the currants evenly over the nut mixture and press down gently into the dough.
Use the fluted wheel or pizza cutter to divide the circle into 16 even triangular wedges. It's OK if the sugary mixture moves around.
Use an offset spatula, as needed, to loosen one section at a time from the work surface. Working from the wide end of each triangle, roll the crescent up to the pointed end, pressing to seal. It's OK if some of the filling falls out and ends up on the outside of the cookie.
Place the cookie, seam side down, on the baking sheet. Repeat with the remaining pieces. Freeze for at least 1 hour.
Position a rack in the center of the oven and heat to 375 F. Stack another baking sheet under the one holding the cookies. Brush the egg wash lightly on the top of each cookie. Bake for 22 to 25 minutes until the cookies are deeply bronzed and the filling is bubbling.
Remove the baking sheet to a rack to cool the cookies completely before storing.
Recipe Tips
The recipe may be doubled. Make 2 disks, 16 cookies each.
Finely chopping the nuts makes it easier to roll the crescent tightly.
Use full fat, block cream cheese (not whipped) and the very best butter.
Currants can be hard to find. Substitute any dried fruit and chop very finely.
Avoid the temptation to increase the filling. It will be messy, contribute to burning, and will not benefit the cookie.
The cookies keep their shape best when frozen before baking.
Double the baking sheets to avoid burning. Caramelized is lovely. Burned is not.
Make Ahead
The dough may be made up to 3 days in advance or frozen up to 3 months in advance. Defrost overnight in the refrigerator.
Recipe Variations
Crescent shape got you down? Roll the dough into a 9 by 12 inch rectangle. Spread the filling across the dough and tightly roll into a tidy cylinder from the 12 inch edge. Cut the dough into 1 inch segments and freeze the unbaked cookies, as above. Proceed with the recipe.
Swap out the dried fruit and use 2 tablespoons of any jam instead (if it’s chunky, finely chop the fruit). Spread the jam thinly across the dough, in place of the honey, and proceed. Try raspberry jam and chopped pecans. Plum jam and almonds. Cherry jam and pistachios. Nutella and chopped peanuts.
Go savory. Brush olive oil lightly across the dough. Sprinkle with za’atar, dried barberries, salted pistachios, a pinch of smoked paprika, and 2 tablespoons crumbled feta. Or try onion jam and grated parmesan cheese.
How to Store or Freeze
Rugelach store beautifully. Keep the cooled cookies between layers of wax paper in a tightly covered container where they will be delicious for up to 3 weeks.
Freeze the baked cookies for up to 3 months.
Freeze the unbaked cookies for up to 3 months and bake them straight from the freezer for the same amount of time.
LEMON MERINGUE COOKIES
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, "Like their inspiration, lemon meringue pie, these cookies have three elements. They’re built on simple, slice-and-bake French shortbread cookies, rich, buttery and flavored with vanilla. The shortbread base is almost classic, except that the cookies are baked in muffin tins, so they’re straight-sided and deeply golden brown. The 'filling' is lemon curd, and the topping is crunchy bits of meringue. You get crumbly, velvety and crackly, sweet and tart in every bite. These cookies were created for an imaginary friend, Chief Inspector Armand Gamache, the hero of 16 Louise Penny novels, and a man who considers lemon meringue divine."
Yield: 24 cookies; Time: 2 hours
This was featured in "A Lemon Meringue Cookie Good Enough to Be Imaginary", and can be found online at https://cooking.nytimes.com/recipes/1021686-lemon-meringue-cookies.
Note: If you didn't click on the link to the featured article that this cookie recipe came from (or if you did, but didn't read the article), you really should read it. Dorie Greenspan's article is well worth the read; heck, it's worth several reads. Maybe make up a batch of these, then sit back to enjoy both cookies and the article. (Thanks for both, Dorie!)
Ingredients
For the Meringue:
1/4 cup granulated sugar
2 teaspoons confectioners’ sugar
1 large egg white, at room temperature
1/4 teaspoon distilled vinegar (or lemon juice)
Pinch of fine sea salt
For the Shortbread:
1 cup unsalted butter (2 sticks), cut into chunks and brought to room temperature, plus more for greasing the muffin tin
1/2 cup granulated sugar
1/4 cup confectioners’ sugar, sifted
1/2 teaspoon fine sea salt
2 large egg yolks, at room temperature
2 teaspoons pure vanilla extract
2 cups plus 2 tablespoons all-purpose flour
About 1/3 cup store-bought or homemade lemon curd
Preparation
Make the meringue: Heat oven to 250 degrees and line a baking sheet with parchment paper. In a small bowl, stir together both sugars.
Working with an electric mixer, beat the egg white, vinegar and salt on medium-high speed until the mixture forms soft peaks, about 3 minutes. Add the sugar mixture 1 tablespoon at a time, beating after each addition. Once the sugar is incorporated, beat 2 minutes more; you’ll have stiff, glossy, white peaks. Put the meringue on the baking sheet and spread it 1/4-inch thick. (It will cover only a small part of the sheet.)
Bake the meringue undisturbed for 35 minutes. Turn off the heat, prop open the oven door and let it dry for 1 hour. When you’re ready to use it, chop it into pieces about the size of chocolate chips. Precision doesn’t matter.
Make the shortbread: Working with a mixer (use the paddle if it’s a stand mixer), beat the butter, both sugars and the salt on medium speed for about 3 minutes, until smooth but not fluffy. On low speed, beat in the yolks, one at a time, followed by the vanilla. Add the flour in three additions, mixing on low until the dough comes together in large clumps. Turn out the dough and knead it into a ball. Cut the ball in half.
Shape each half into a 6-inch log. Wrap it and refrigerate for at least 1 hour. (You could also freeze it for up to 2 months; leave it on the counter for 1 hour before baking.)
When you’re ready to bake the cookies, heat oven to 350 degrees. Coat 1 or 2 muffin tins with butter (or nonstick baking spray).
Slice each log into 12 rounds (each 1/2-inch thick); drop one into each muffin cup. (If you don’t have enough tins, you can work in batches.)
Bake for 21 to 23 minutes, or until the cookies are golden brown around the rims. Transfer the tin(s) to a rack, cool for 5 minutes, then lift the cookies out and onto racks; cool to room temperature.
Just before serving, top each cookie with lemon curd, then top with ample chunks of meringue, pressing them into the curd. The meringue will keep in a cool, dry place for a few days, and the cookies can be kept at room temperature for about 3 days. But once you top the cookies, they’re best eaten soon after.
ITALIAN LEMON COOKIES
Recipe Yield: Yield: 27 Servings; Serving Size: 2 cookies
Source: Splenda
Recipe and image appear courtesy of Splenda.
You can view this online at https://diabeticgourmet.com/diabetic-recipes/italian-lemon-cookies.
Ingredients
1/2 cup light butter
2 tablespoons vegetable oil
3/4 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
1/4 cup egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1-1/2 cups all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon nutmeg
Directions
Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.
Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.
Notes:
These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.
Nutritional Information Per Serving: Calories: 160; Fat: 7 g; Saturated Fat: 4 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 30 mg; Protein: 2 g; Carbohydrates: 19 g; Sugars: 7 g
To that end, here are six yummy cookie recipes to help you through the day, including 3 Ingredient Peanut Butter Cookies and Italian Lemon Cookies. Enjoy!
CARAMEL APPLE SNICKERDOODLES
This comes from the Tablespoon newsletter. It begins, “Dulce de leche is the secret ingredients that gives these cookies their gooey hidden center.” Prep Time: 20 min; Total Time: 1 hr 45 min; Servings: 9
To view this online, click here.
Ingredients
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3 tablespoons all-purpose flour
1/4 cup sugar
1 teaspoon apple pie spice
Directions
Line cookie sheet with waxed paper. Spoon 9 heaping teaspoons dulce de leche on cookie sheet. Place cookie sheet in freezer 1 hour. Transfer remaining dulce de leche to covered container, and refrigerate for another use.
Heat oven to 350°F. Lightly grease or spray cookie sheet. In large bowl, break up cookie dough. Stir or knead in flour until well combined. Form dough into 9 balls. Flatten each ball into 2-inch round; place 1 frozen dulce de leche dollop on center of each round. Shape dough around dulce de leche, sealing to cover completely. In small bowl, mix sugar and apple pie spice. Roll each ball in sugar mixture. Place 1 inch apart on cookie sheet.
Bake 18 to 20 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack.
CHOCOLATE OATMEAL COOKIES
Recipe Yield: Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
Recipe and image appear courtesy of Splenda.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies.
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Fat: 2 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 7 g
3 INGREDIENT PEANUT BUTTER COOKIES
Three ingredients? Who'da thunk?
The people at the Food Network, that's who. This recipe starts off, "It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They're also gluten-free—no alt flours required!—but you would never guess it by their rich taste and texture."
Active Time: 10 minutes; Total TIme: 50 minutes (includes cooling time); Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup creamy, salted peanut butter
1 cup packed dark brown sugar
1 large egg
Directions
Preheat the oven to 350 degrees F.
Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
RUGELACH
This is from Cathy Barrow on The Spruce Eats. Cathy wrote, "In Yiddish, rugelach means “little twist”, referencing the crescent-shaped cookie made with tender dough coiled around a nutty filling.
"Rugelach are believed to be closely related to an 18th century Austrian pastry, and similar crescent-shaped pastries can be found in many bakeries across the world. Originally made with a yeasted dough, this cream cheese version became ubiquitous in the last century.
"Filled with nuts, spices, and dried fruit, the flaky pastry is well caramelized on the bottom and bronzed on the top. Crispy, sweet, small, and rich, they’re perfect with a cup of coffee or tea. Rugelach will stay fresh for weeks in a cookie tin and make a lovely addition to cookie gift boxes."
To view this online, go to https://www.thespruceeats.com/rugelach-recipe-6745431.
Ingredients
For the Dough:
4 ounces cold cream cheese, cubed
4 ounces (1/2 cup) cold unsalted butter, cubed
1 cup all-purpose flour, more for the work surface
1/4 teaspoon fine salt
For the Filling:
1/4 cup finely chopped toasted walnuts
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon honey
1/4 cup dried currants
For the Egg Wash:
1 large egg, beaten with 1 teaspoon water and a pinch of salt
Directions
Gather the ingredients.
Add the cream cheese, butter, flour, and salt to the bowl of a food processor. Pulse until combined and pebbly, then run the machine continuously until the dough forms a ball, about 1 minute. Alternatively, cut the cream cheese and butter into the flour with a pastry cutter or two knives until crumbly. Use your hands to gather the mixture into a cohesive dough.
Form a 6-inch disk, then wrap the dough. Use a rolling pin across the wrap’s surface to flatten and smooth the top. Tap the edges around the disk to form a 1-inch edge. This will keep the dough from crumbling at the edges when rolled out. Refrigerate the dough disk for at least 4 hours or overnight.
Stir together the walnuts, sugar, and cinnamon in a small bowl.
Remove the dough from the refrigerator and allow it to warm slightly until a fingertip can be slightly pressed into the surface without cracking, about 5 minutes.
Line a rimmed baking sheet with parchment paper.
Lightly flour the work surface. Roll the dough into a circle about 10-inches in diameter, and about 1/4-inch thick. For the tidiest, prettiest cookies, trim to size using a fluted pastry cutter or a pizza wheel.
Use a pastry brush to lightly brush the honey over the surface of the dough leaving a 1/2-inch border.
Spread the nut mixture across the surface of the dough, leaving a 1/2-inch border.
Scatter the currants evenly over the nut mixture and press down gently into the dough.
Use the fluted wheel or pizza cutter to divide the circle into 16 even triangular wedges. It's OK if the sugary mixture moves around.
Use an offset spatula, as needed, to loosen one section at a time from the work surface. Working from the wide end of each triangle, roll the crescent up to the pointed end, pressing to seal. It's OK if some of the filling falls out and ends up on the outside of the cookie.
Place the cookie, seam side down, on the baking sheet. Repeat with the remaining pieces. Freeze for at least 1 hour.
Position a rack in the center of the oven and heat to 375 F. Stack another baking sheet under the one holding the cookies. Brush the egg wash lightly on the top of each cookie. Bake for 22 to 25 minutes until the cookies are deeply bronzed and the filling is bubbling.
Remove the baking sheet to a rack to cool the cookies completely before storing.
Recipe Tips
The recipe may be doubled. Make 2 disks, 16 cookies each.
Finely chopping the nuts makes it easier to roll the crescent tightly.
Use full fat, block cream cheese (not whipped) and the very best butter.
Currants can be hard to find. Substitute any dried fruit and chop very finely.
Avoid the temptation to increase the filling. It will be messy, contribute to burning, and will not benefit the cookie.
The cookies keep their shape best when frozen before baking.
Double the baking sheets to avoid burning. Caramelized is lovely. Burned is not.
Make Ahead
The dough may be made up to 3 days in advance or frozen up to 3 months in advance. Defrost overnight in the refrigerator.
Recipe Variations
Crescent shape got you down? Roll the dough into a 9 by 12 inch rectangle. Spread the filling across the dough and tightly roll into a tidy cylinder from the 12 inch edge. Cut the dough into 1 inch segments and freeze the unbaked cookies, as above. Proceed with the recipe.
Swap out the dried fruit and use 2 tablespoons of any jam instead (if it’s chunky, finely chop the fruit). Spread the jam thinly across the dough, in place of the honey, and proceed. Try raspberry jam and chopped pecans. Plum jam and almonds. Cherry jam and pistachios. Nutella and chopped peanuts.
Go savory. Brush olive oil lightly across the dough. Sprinkle with za’atar, dried barberries, salted pistachios, a pinch of smoked paprika, and 2 tablespoons crumbled feta. Or try onion jam and grated parmesan cheese.
How to Store or Freeze
Rugelach store beautifully. Keep the cooled cookies between layers of wax paper in a tightly covered container where they will be delicious for up to 3 weeks.
Freeze the baked cookies for up to 3 months.
Freeze the unbaked cookies for up to 3 months and bake them straight from the freezer for the same amount of time.
LEMON MERINGUE COOKIES
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, "Like their inspiration, lemon meringue pie, these cookies have three elements. They’re built on simple, slice-and-bake French shortbread cookies, rich, buttery and flavored with vanilla. The shortbread base is almost classic, except that the cookies are baked in muffin tins, so they’re straight-sided and deeply golden brown. The 'filling' is lemon curd, and the topping is crunchy bits of meringue. You get crumbly, velvety and crackly, sweet and tart in every bite. These cookies were created for an imaginary friend, Chief Inspector Armand Gamache, the hero of 16 Louise Penny novels, and a man who considers lemon meringue divine."
Yield: 24 cookies; Time: 2 hours
This was featured in "A Lemon Meringue Cookie Good Enough to Be Imaginary", and can be found online at https://cooking.nytimes.com/recipes/1021686-lemon-meringue-cookies.
Note: If you didn't click on the link to the featured article that this cookie recipe came from (or if you did, but didn't read the article), you really should read it. Dorie Greenspan's article is well worth the read; heck, it's worth several reads. Maybe make up a batch of these, then sit back to enjoy both cookies and the article. (Thanks for both, Dorie!)
Ingredients
For the Meringue:
1/4 cup granulated sugar
2 teaspoons confectioners’ sugar
1 large egg white, at room temperature
1/4 teaspoon distilled vinegar (or lemon juice)
Pinch of fine sea salt
For the Shortbread:
1 cup unsalted butter (2 sticks), cut into chunks and brought to room temperature, plus more for greasing the muffin tin
1/2 cup granulated sugar
1/4 cup confectioners’ sugar, sifted
1/2 teaspoon fine sea salt
2 large egg yolks, at room temperature
2 teaspoons pure vanilla extract
2 cups plus 2 tablespoons all-purpose flour
About 1/3 cup store-bought or homemade lemon curd
Preparation
Make the meringue: Heat oven to 250 degrees and line a baking sheet with parchment paper. In a small bowl, stir together both sugars.
Working with an electric mixer, beat the egg white, vinegar and salt on medium-high speed until the mixture forms soft peaks, about 3 minutes. Add the sugar mixture 1 tablespoon at a time, beating after each addition. Once the sugar is incorporated, beat 2 minutes more; you’ll have stiff, glossy, white peaks. Put the meringue on the baking sheet and spread it 1/4-inch thick. (It will cover only a small part of the sheet.)
Bake the meringue undisturbed for 35 minutes. Turn off the heat, prop open the oven door and let it dry for 1 hour. When you’re ready to use it, chop it into pieces about the size of chocolate chips. Precision doesn’t matter.
Make the shortbread: Working with a mixer (use the paddle if it’s a stand mixer), beat the butter, both sugars and the salt on medium speed for about 3 minutes, until smooth but not fluffy. On low speed, beat in the yolks, one at a time, followed by the vanilla. Add the flour in three additions, mixing on low until the dough comes together in large clumps. Turn out the dough and knead it into a ball. Cut the ball in half.
Shape each half into a 6-inch log. Wrap it and refrigerate for at least 1 hour. (You could also freeze it for up to 2 months; leave it on the counter for 1 hour before baking.)
When you’re ready to bake the cookies, heat oven to 350 degrees. Coat 1 or 2 muffin tins with butter (or nonstick baking spray).
Slice each log into 12 rounds (each 1/2-inch thick); drop one into each muffin cup. (If you don’t have enough tins, you can work in batches.)
Bake for 21 to 23 minutes, or until the cookies are golden brown around the rims. Transfer the tin(s) to a rack, cool for 5 minutes, then lift the cookies out and onto racks; cool to room temperature.
Just before serving, top each cookie with lemon curd, then top with ample chunks of meringue, pressing them into the curd. The meringue will keep in a cool, dry place for a few days, and the cookies can be kept at room temperature for about 3 days. But once you top the cookies, they’re best eaten soon after.
ITALIAN LEMON COOKIES
Recipe Yield: Yield: 27 Servings; Serving Size: 2 cookies
Source: Splenda
Recipe and image appear courtesy of Splenda.
You can view this online at https://diabeticgourmet.com/diabetic-recipes/italian-lemon-cookies.
Ingredients
1/2 cup light butter
2 tablespoons vegetable oil
3/4 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
1/4 cup egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1-1/2 cups all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon nutmeg
Directions
Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.
Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.
Notes:
These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.
Nutritional Information Per Serving: Calories: 160; Fat: 7 g; Saturated Fat: 4 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 30 mg; Protein: 2 g; Carbohydrates: 19 g; Sugars: 7 g
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