Sweet And Crunchy Low Fat Cookie Recipes

SWEET AND CRUNCHY LOW-FAT COOKIE

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, mix sugar and the margarine together and beat until creamy with no lumps. Add egg whites and mix together until well blended. Add flour and blend until incorporated.
• Divide into 1-ounce balls and press the dough balls into fluted brioche tins or cookie molds. Place into the preheated oven and bake for approximately 15 to 20 minutes or until the cookies are golden brown. (Take care NOT to burn). Unmold and set aside to cool on a rack. Store in an air-tight container until ready to use. Stores up to 1 month in a container or 3 months sealed and frozen.
• Place the ricotta in a bowl and whip in the sugar, cinnamon and vanilla. Put the filling in a pastry bag with a star tip and set aside.
• Fill each cookie shell with 1 ounce of the sorbet and form a teaspoon size ricotta star into the center of each cookie. Garnish each cookie with a mint leaf.

SWEET AND CRUNCHY LOW-FAT COOKIE

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, mix sugar and the margarine together and beat until creamy with no lumps. Add egg whites and mix together until well blended. Add flour and blend until incorporated.
• Divide into 1-ounce balls and press the dough balls into fluted brioche tins or cookie molds. Place into the preheated oven and bake for approximately 15 to 20 minutes or until the cookies are golden brown. (Take care NOT to burn). Unmold and set aside to cool on a rack. Store in an air-tight container until ready to use. Stores up to 1 month in a container or 3 months sealed and frozen.
• Place the ricotta in a bowl and whip in the sugar, cinnamon and vanilla. Put the filling in a pastry bag with a star tip and set aside.
• Fill each cookie shell with 1 ounce of the sorbet and form a teaspoon size ricotta star into the center of each cookie. Garnish each cookie with a mint leaf.

LOW - FAT CRISPY COOKIES

Steps:

• Preheat oven to 375°F
• In a small bowl combine milk and 1 tsp cinnamon, set aside.
• Cream butter with the sugar, the egg whites and the lemon juice until fluffy.
• Combine flour, powder, 1 tsp cinnamon, salt and nutmeg.
• Add the flour mixture in the creamed mixture, stir in walnuts.
• Roll dough onto a floured surface.
• Cut with cookie cutter. It's optional. If I'm in a hurry, I just shape a little balls, then I place them onto baking sheets and then flat them with a fork.
• Brush with the milk and cinnamon.
• Bake about 10 minutes.