Not as low in fat as one would like but ok.
Becky Luigart-Stayner
Sugared Vanilla Cookies
Use any color of sugar sprinkles--or combination of colors--you like. After freezing the dough, let it thaw for a few minutes before rolling in sugar. Then slice and bake as directed.
2 1/2 cups all-purpose flour (about 11 1/4 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
10 tablespoon butter, softened dairy free margarine
2 teaspoons vanilla extract
2 large egg whites
Cooking spray
1/2 cup red and green sugar sprinkles
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy (about 1 minute). Add vanilla and egg whites, beating until well blended. Beating at low speed, gradually add flour mixture, beating just until a soft dough forms. Divide dough into 2 equal portions. Place each portion on plastic wrap; shape each portion into an 8-inch log. Wrap logs in plastic wrap; freeze at least 2 hours or until very firm.
Preheat oven to 375°.
Working with one dough log at a time, lightly coat each log with cooking spray. Roll each dough log in sugar sprinkles, pressing gently to adhere. Cut each dough log into 32 (1/4-inch-thick) slices; place 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until set. Remove from pans; cool completely on wire racks.
Yield: 64 cookies (serving size: 1 cookie)
CALORIES 53(31% from fat); FAT 1.8g (sat 0.9g,mono 0.7g,poly 0.1g); PROTEIN 0.6g; CHOLESTEROL 5mg; CALCIUM 1mg; SODIUM 33mg; FIBER 0.1g; IRON 0.2mg; CARBOHYDRATE 8.4g
Cooking Light, DECEMBER 2005
Becky Luigart-Stayner
Chewy Chocolate-Cherry Cookies
The tartness of the cherries contrasts with the cocoa and semisweet chocolate chips.
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/3 cup butter, softened use dairy free margarine
1 teaspoon vanilla extract
1 large egg use two whites
2/3 cup dried tart cherries
3 tablespoons semisweet chocolate chips
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined. Fold in cherries and chocolate chips.
Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
Yield: 30 cookies (serving size: 1 cookie)
CALORIES 80(30% from fat); FAT 2.7g (sat 1.3g,mono 1.1g,poly 0.1g); PROTEIN 1.1g; CHOLESTEROL 12mg; CALCIUM 10mg; SODIUM 56mg; FIBER 0.8g; IRON 0.4mg; CARBOHYDRATE 13.4g
Cooking Light, DECEMBER 2005
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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