Ww 1 Point Crackle Spice Drops Recipes

WW 1-POINT CRACKLE SPICE DROPS

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, on medium speed (or by hand), beat margarine with brown sugar until creamy. Add egg and vanilla extract and beat until light and fluffy. Mix in flour, baking soda, pumpkin pie spice and salt.
• Roll rounded teaspoonfuls of dough into powdered sugar. Place on baking sheet (spacing is'nt really important, but about an inch or two apart is good). Bake until golden, about 7 to 8 minutes. Makes 1 cookie per serving.

WW 1 POINT SPICY BBQ MEATBALLS

Steps:

• Preheat oven to 350.
• Combine all ingredinets, except BBQ sauce, in a medium sized bowl.
• Coat a baking shet with cooking spray.
• Shape meatball imxture into 60 1" balls and place on baking sheet.
• Bake at 350 until cooked through, about 25 minutes.
• Transfer meatballs into a chafing dish or crockpot to keep warm.
• Meanwhile heat BBQ sauce on stovetop or in microwave until hot.
• Pour sauce over cooked meatballs, toss gently and serve.
• Points figured for 2 meatballs per serving.

DARK CHOCOLATE COCONUT DROPS

Steps:

• Combine all ingredients and drop by heaping spoonful onto a lightly greased baking pan.
• Bake at 350 degrees 10-12 minutes. DO NOT OVERBAKE! (I bake for 11 minute in my oven - they will look "set" but still a little glossy).
• Cool & enjoy!

WW 1 POINT WATERMELON SALSA

Steps:

• Toss all ingredients in a large bowl.
• Serve at room temperature or chilled.
• Points figured for 1/2 cup serving.

JAM DROPS

Steps:

• Grease 3 oven or cookie trays.
• Preheat oven to 180C (350F).
• Combine sifted flour, coconut and sugar in a large mixing bowl.
• Mix well.
• Make a well in the flour mixture and stir in melted butter and milk.
• Mix well.
• (Don't worry if the batter looks a bit crumbly.) Using your hands, shape, rather than roll, level tablespoons of the mixture into balls.
• (Don't worry if the balls aren't perfectly round).
• If the mixture seems too crumbly at this stage, add a tablespoon or two of milk to the batter, but be careful not to make it too wet- it should still look crumbly and the dough should just come together with the heat of your hands.
• Place balls about 7cm (3") apart on oven trays.
• (They will flatten out as they cook.) Now, holding the balls together with the fingers of one hand, gently push the handle of a wooden spoon into the centre of each biscuit to make an indentation about 5mm (1/4") deep.
• (If the biscuits split a little just gently push the dough back together.) Using a finger to ease the jam off the spoon, drop about 1/4 teaspoon of jam into the hollow of each biscuit.
• (Be neat and don't overfill- you can add more jam later.) Bake on the centre shelf/shelves of a moderate 180C/350F oven for about 15 minutes or until lightly browned.
• Cook in batches if necessary.
• Remove plum drops from oven and leave on trays while you add an extra 1/4 teaspoon of jam into each hollow.
• When plum drops are firm to touch, remove gently to cool on wire racks.
• Store in an airtight container between layers of baking (silicone) paper.
• They will keep well for up to a week- if they last that long!

COFFEE AND SPICE DROPS

Steps:

• Mix thoroughly soft shortening, sugar and eggs. Stir in cold (room temp) coffee.
• Sift together and stir in flour, soda, salt, nutmeg and cinnamon.
• Chill several hours, overnight is best.
• Next day, drop by small rounded spoonfuls 2 inches apart onto a lightly greased baking sheet.
• Bake at 400°F until just set, about 6 minutes. Test with finger. No imprint should remain.
• Do not over bake.