christmas cookies thread

[paintedbliss]

I thought we could start a christmas cookie thread for those wanting to bake but wanting to stay on plan. I really did not intend to bake but my family is insisting but we all agreed that they would be healthy due to my new outlook and dh new diagnosis of diabetes. So dig out your recipes for cookies, breads, appetizers and cocktails for the new year.

[makkat]

Great Thread!!

I posted a week ago SF Peanut Butter Cookies...however they were not so good I thought. They were very sweet. So any suggestions would be appreciated!

1 Cup Natural PB
1 Cup Artificial Sweetener (I used sweet n low)
1 Egg

You think it was the sweet n low? Should I try Spenda instead?

[paintedbliss]

These I got from the south beach daily recipe site.
Spiced Cocoa Eggnog (P1) For those needing a chocolate fix.

1 c. plus 2 T. egg substitute
1T. granular sugar substitute (Splenda)
1-1/2 (12-ounce) cans fat-free evaporated milk, chilled
2-1/4 c. fat-free half-and-half
2 T. rum extract
1 T. plus 1-1/2 t. vanilla extract
1 T. unsweetened cocoa powder
1/2 t. ground cinnamon
Freshly grated nutmeg (optional)

In a large bowl, with an electric mixer at high speed, beat egg substitute and sugar substitute until light and frothy, about 3 minutes. With mixer running, slowly pour in milk, half-and-half, and rum and vanilla extracts; beat to combine. Add cocoa and cinnamon; beat to combine.

Pour eggnog into cups, sprinkle each serving lightly with nutmeg, if using, and serve immediatley.
????: South Beach Diet Forums http://www.southbeachdietbulletinboard.com/kitchen/2292-christmas-cookies-thread.html

Makes 12 (3/4-cup) drinks

Per drink: 70 calories, 0.5g fat, 0g saturated fat, 6g protein, 8g carbs, 0g fiber, 140mg sodium

Make-ahead: Eggnog is best served immediately, as it's at its most frothy when just prepapred. It can be made up to 1 day ahead but will lose some of its loft, so whip well with an electric hand mixer on high before serving.

South Beach Diet Eggnog (Daily Dish)

1 1/2 cups egg substitute
2 tablespoons artificial sweetener
2 tablespoons vanilla
2 (12-ounce) cans evaporated skim milk
3 cups fat-free half-and-half
1 tablespoon brandy extract
Nutmeg

Pour 1 1/2 cups egg substitute into bowl. Add artificial sweetener and mix on medium speed until light and fluffy. Gradually blend in vanilla, evaporated skim milk, fat-free half-and-half, and brandy extract. Chill for 24 hours to blend the flavors. To serve, stir well and sprinkle with nutmeg. This recipe should yield six servings.

Nutritional Information:
181 calories
15 g protein
22 g carbs
0 g fat
0 g sat fat
299 mg sodium
3 g cholesterol
0 g fiber

raspberry Thumbprints
(makes 16 cookies)
¼ Cup Promise, Softenend
3 Tablespoons Splenda
1 Large Egg White
1 Teaspoon Vanilla
1 ½ Cups Sifted Whole Wheat White Flour
3 Tablespoons Sugar Free Preserves

In a large bowl, cream margarine and sugar until light and fluffy. Add egg white and vanilla. Beat well. Stir in flour.
Using your hands, form dough into a ball. Wrap in plastic wrap and chill for at least 30 minutes.
Preheat oven to 350°F. Shape dough into 1-inch (2.5 cm) balls. Place 2 inches (5 cm) apart on a cookie sheet lined with silpat.
Using your thumb, press a hole in the center of each cookie. Bake for 8 to 10 minutes, until golden. Cool completely on wire racks.
Spoon 1/2 teaspoon (2.5 ml) of the raspberry fruit spread into center of each cookie

Heart-Healthy Shrimp Dip served with Veggie Dippers (P1)
(Recipe makes about 5 cups)

8 oz. low-fat cream cheese, room temperature
3/4 cup low-fat cottage cheese or low-fat sour cream
2 tsp. fresh lemon juice
2 tsp. dill weed (dried)
2 tsp. Bon Appetit Seasoning or celery salt
1/2 cup finely chopped green onions
1 cup chopped red bell pepper
(one large pepper, cut in pieces about 3/8 inch)
2 cups frozen shrimp, thawed and cut in pieces about 3/8 inch
(or use fresh cooked shrimp if it's available)

Let shrimp thaw overnight in refrigerator, then drain well. If they seem wet, I wrap them in a paper towel and squeeze out as much moisture as I can.

If using low-fat cottage cheese, put into food processor with steel blade and process until it is creamy and has the consistency of sour cream. (If using sour cream, just add with other ingredients.) Add cream cheese, lemon juice, dill weed, and Bon Appetit or celery salt, and blend together. Remove from food processor and put into mixing bowl.

Stir in chopped green onion and chopped bell pepper, then gently fold in shrimp. Chill dip for about an hour before serving for best flavor. Serve with celery sticks and red, green, yellow, or orange bell pepper strips. Other vegetable dippers could also be used.

[paintedbliss]

Originally Posted by makkat

Great Thread!!

I posted a week ago SF Peanut Butter Cookies...however they were not so good I thought. They were very sweet. So any suggestions would be appreciated!

1 Cup Natural PB
1 Cup Artificial Sweetener (I used sweet n low)
1 Egg

You think it was the sweet n low? Should I try Spenda instead?

I think maybe if you halved the sweetner and sweet and low usually does not bake too well so I would try the splenda. I got this recipe from the south beach daily recipes site. They don't use as much peanut butter so I wonder how they taste. I'm going to try a couple of versions on my family this weekend to see how they are. I wonder if you could skip the promise and just add more peanut butter?
peanut butter cookies from the south beach daily recipes
1/3 cup Whole White Flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup Promise
4 tbsp natural peanut butter
1 tbsp brown sugar twin or brown sugar splenda
1/2 cup Splenda
1 egg, well beaten
Preheat oven to 375 degrees F. Grease cookie sheet lightly. Sift flour,
baking soda, and baking powder. Work margarine and peanut butter with spoon
until creamy; gradually add brown sugar replacement, continue working until
light. Add granulated sugar replacement and egg; beat well. Mix in dry
ingredients thoroughly. Drop by teaspoonfuls onto cookie sheet; flatten
with tines of fork in a criss-cross pattern. Bake until done, 8-10 minutes.
Makes 18
.