Cookie Countdown ...25 Days of COOKIES!

[UPSyours2]

http://www.cookinglight.com/cooking/...005/index.html

Starting December 1st.

<a href="http://www.tickercentral.com"><img border="0" src="http://www.tickercentral.com/view/1rq9/9"></a>

[favesis37]

thanks!

[UPSyours2]

Here is the Cookie Recipe for DECEMBER 1st!

http://food.cookinglight.com/cooking...cipe_id=394648

Macadamia Butter Cookies with Dried Cranberries

We love these thick, satisfying cookies as humble as peanut butter cookies but not as crumbly. Dried cranberries provide a slightly tart counterpoint to the macadamia nuts' richness. The dough is somewhat sticky; chilling it briefly makes handling easier.

2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup sweetened dried cranberries, chopped
1 tablespoon granulated sugar

Preheat oven to 375°.
Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.

Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.

Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.

Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.

Yield: 30 servings (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 76(30% from fat); FAT 2.5g (sat 0.4g,mono 1.8g,poly 0.1g); PROTEIN 1g; CHOLESTEROL 7mg; CALCIUM 7mg; SODIUM 44mg; FIBER 0.6g; IRON 0.5mg; CARBOHYDRATE 13.2g

Cooking Light, OCTOBER 2002

Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown.

I will post the 25 Days of cookie recipes here since you need access to the site. I signed up for the FREE issues & maybe I'll keep my subscription if I like it!




<a href="http://www.tickercentral.com"><img border="0" src="http://www.tickercentral.com/view/1rq9/9"></a>

[mom2matty]

Thanks!!!

[momof42003]

Thank you!!!!

[UPSyours2]

Cookie Recipe for December 2nd!

http://food.cookinglight.com/cooking...cipe_id=223460

Raspberry Strippers

Think of these as a variation of thumbprint cookies. Vanilla butter cookies are filled with fruit preserves and drizzled with a powdered sugar glaze.

1/3 cup granulated sugar
5 tablespoons butter or stick margarine, softened
1 1/2 teaspoons vanilla extract
1 large egg white
1 cup all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
1/3 cup raspberry or apricot preserves
1/2 cup powdered sugar
2 teaspoons fresh lemon juice
1/4 teaspoon almond or vanilla extract

Preheat oven to 375°.
Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 teaspoons vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.)

Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray. Form a 1/2-inch-deep indentation down the length of each log using an index finger or end of a wooden spoon. Spoon preserves into the center. Bake at 375° for 20 minutes or until lightly browned. Remove logs to a cutting board.

Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.

Yield: 2 dozen (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 75(30% from fat); FAT 2.5g (sat 1.5g,mono 0.7g,poly 0.2g); PROTEIN 0.7g; CHOLESTEROL 6mg; CALCIUM 4mg; SODIUM 56mg; FIBER 0.2g; IRON 0.3mg; CARBOHYDRATE 12.4g

Cooking Light, DECEMBER 2000

Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown.

Today is my friend's Birthday who loves these cookies We usually pick a day to celebrate both of our Birthdays & go out to lunch, shopping. We were going to try Johnny Rockets http://www.johnnyrockets.com but DH needs me to pick him up a bit earlier today! Since it's in the same mall as TARGET, IKEA & a bunch of other stores so we usually start Christmas shopping too! I want to check out AC MOORE also http://www.acmoore.com I have never been there yet!

<a href="http://www.tickercentral.com"><img border="0" src="http://www.tickercentral.com/view/1rq9/9"></a>

[UPSyours2]

Cookie Recipe for December 3rd!

http://food.cookinglight.com/cooking...cipe_id=222978

Junior Mint Brownies


Cooking spray
1/4 cup butter or stick margarine
32 (about 3 ounces) creamy, small-size mints in pure chocolate (such as Junior Mints)
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup sugar
1/3 cup unsweetened cocoa
1 large egg
1 large egg white


Preheat oven to 350 degrees.

Coat bottom of an 8-inch square baking pan with cooking spray.

Combine butter and mints in a 2-cup glass measure; microwave at high 30 seconds or until soft. Stir until smooth, and set aside.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.



Yield: 16 brownies (serving size: 1 brownie)

NUTRITION PER SERVING
CALORIES 121(29% from fat); FAT 3.9g (sat 1.1g,mono 1.4g,poly 1.0g); PROTEIN 2.1g; CHOLESTEROL 14mg; CALCIUM 7mg; SODIUM 81mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 19.5g

Cooking Light, MARCH 1999

Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown.

<a href="http://www.tickercentral.com"><img border="0" src="http://www.tickercentral.com/view/1rq9/9"></a>

[UPSyours2]

Cookie Recipe for December 4th!

http://food.cookinglight.com/cooking...cipe_id=222783

Gingerbread People Cookies

These classic cookies make great holiday ornaments: Prior to baking, make a hole in the top of each using a wooden pick; string baked, cooled cookies with yarn, and hang them on the tree or mantel.

2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons granulated sugar
1/4 cup butter or stick margarine, softened
1/2 cup molasses
1 large egg white
Cooking spray
2 tablespoons dried currants
1 1/4 cups powdered sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes. Add molasses and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour.
Preheat oven to 350°.

Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons. Bake at 350° for 8 minutes. Remove from pans; cool on wire racks.

Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.

Yield: 4 dozen (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 59(15% from fat); FAT 1g (sat 0.2g,mono 0.4g,poly 0.3g); PROTEIN 0.7g; CHOLESTEROL 0.0mg; CALCIUM 13mg; SODIUM 38mg; FIBER 0.2g; IRON 0.5mg; CARBOHYDRATE 11.9g

Cooking Light, NOVEMBER 1998

Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown.

21 more Days of Cookies :sansm: until CHRISTMAS!

<a href="http://www.tickercentral.com"><img border="0" src="http://www.tickercentral.com/view/1rq9/9"></a>

[UPSyours2]

Cookie Recipe for December 5th!

http://food.cookinglight.com/cooking...cipe_id=226211

Spicy Oatmeal Crisps

Pepper may sound like an odd ingredient for a cookie, but it complements the other spices well (although you can omit it if you prefer).

3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon grated whole nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper (optional)
1 cup packed brown sugar
5 tablespoons butter or stick margarine, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup regular oats
Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through pepper) in a medium bowl. Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Yield: 2 dozen (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 81(34% from fat); FAT 3.1g (sat 1.7g,mono 0.9g,poly 0.3g); PROTEIN 1.5g; CHOLESTEROL 15mg; CALCIUM 12mg; SODIUM 71mg; FIBER 0.7g; IRON 0.6mg; CARBOHYDRATE 12.2g

Cooking Light, DECEMBER 2000

Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown.


<a href="http://www.tickercentral.com"><img border="0" src="http://www.tickercentral.com/view/1rq9/9"></a>

[UPSyours2]

Cookie Recipe for December 6th My Birthday ST. Nicks Day!

http://food.cookinglight.com/cooking...cipe_id=223436



Puffed-Up Chocolate-Chip Cookies


This is one of the best chocolate-chip cookies you'll ever make--and it doesn't scrimp on chocolate. Applesauce is the secret.

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup applesauce
1 cup packed brown sugar
1/4 cup butter, softened
1 tablespoon vanilla extract
1 large egg
1 cup semisweet chocolate chips
Cooking spray

Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl; stir well with a whisk.

Spoon applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl. Add sugar and butter; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture; beat at low speed until well-blended. Fold in chips.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Yield: 3 dozen (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 78(33% from fat); FAT 2.9g (sat 1.7g,mono 0.9g,poly 0.2g); PROTEIN 0.8g; CHOLESTEROL 10mg; CALCIUM 20mg; SODIUM 87mg; FIBER 0.2g; IRON 0.5mg; CARBOHYDRATE 12.8g

Cooking Light, JANUARY 2001

Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown.

This is one of my favorite cookies :sansm:





<a href="http://www.tickercentral.com"><img border="0" src="http://www.tickercentral.com/view/1rq9/9"></a>

[UPSyours2]

Cookie Recipe for December 7th!

http://food.cookinglight.com/cooking...cipe_id=394646



Black-and-White Cake Cookies


Cookies:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup applesauce
1 cup granulated sugar
1/4 cup butter, softened
1 1/2 teaspoons vanilla extract
2 large egg whites

Frosting:
1 1/2 cups powdered sugar, divided
3 tablespoons 2% reduced-fat milk, divided
1/4 teaspoon almond extract
2 tablespoons unsweetened cocoa

Preheat oven to 375°.
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.

Place applesauce in a fine sieve; let stand 15 minutes.

Combine drained applesauce, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Beat in vanilla and egg whites. Add flour mixture; beat at low speed until blended.

Drop dough by tablespoonfuls 2 inches apart onto parchment-lined baking sheets. Bake at 375° for 10 minutes or until set (not browned). Cool on pans 2 minutes or until firm. Remove from pans; cool completely on wire racks.

To prepare frosting, combine 3/4 cup powdered sugar, 1 tablespoon milk, and almond extract in a bowl, stirring well with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon white frosting over half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.

Combine 3/4 cup powdered sugar and cocoa in a bowl. Gradually add 2 tablespoons milk, stirring with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon chocolate frosting over other half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.

Yield: 2 dozen cookies (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 106(17% from fat); FAT 2g (sat 1.2g,mono 0.6g,poly 0.1g); PROTEIN 1.3g; CHOLESTEROL 5mg; CALCIUM 14mg; SODIUM 100mg; FIBER 0.4g; IRON 0.4mg; CARBOHYDRATE 21.4g

Cooking Light, SEPTEMBER 2002

Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown.

<a href="http://www.tickercentral.com"><img border="0" src="http://www.tickercentral.com/view/1rq9/9"></a>

[UPSyours2]

Cookie Recipe for December 8th!

http://food.cookinglight.com/cooking...cipe_id=222915


Honey-Almond Cookies


View Cooking Light Menu http://food.cookinglight.com/cooking...menu_id=520148

2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup sugar
1/3 cup honey
1/4 cup butter or stick margarine, softened
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1 large egg white
Cooking spray
1/4 cup sliced almonds, chopped

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl. Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended. Add extracts and egg white to sugar mixture. Beat until well-blended. Stir in flour mixture (dough will be sticky).
Coat hands lightly with cooking spray; divide dough into 2 equal portions. Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm.

Preheat oven to 375°.

Cut each log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets coated with cooking spray. Press almonds into cookies. Bake at 375° for 9 minutes. Cool 2 minutes or until firm. Remove cookies from pans; cool on wire racks.

Yield: 4 dozen (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 49(35% from fat); FAT 1.9g (sat 0.7g,mono 0.6g,poly 0.4g); PROTEIN 0.7g; CHOLESTEROL 3mg; CALCIUM 3mg; SODIUM 30mg; FIBER 0.2g; IRON 0.3mg; CARBOHYDRATE 7.4g

Cooking Light, APRIL 1999

Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown.

Today is my BF JoAnne's Birthday We met in JHS but now she lives in PA

<a href="http://www.tickercentral.com"><img border="0" src="http://www.tickercentral.com/view/1rq9/a"></a>

[UPSyours2]

Cookie Recipe for December 9th!

http://food.cookinglight.com/cooking...cipe_id=833339



Lemon-Scented Coconut Macaroon Bars


Butter and lemon juice make for a flaky crust. To slice the bars cleanly, use a thin, sharp knife, and wipe it off with a moist towel between cuts.

Crust:
6 tablespoons sugar
5 tablespoons butter, softened
1 tablespoon fresh lemon juice
1/8 teaspoon almond extract
1 1/2 cups all-purpose flour
Cooking spray

Topping:
4 large egg whites (at room temperature)
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1 cup flaked sweetened coconut
2 1/2 teaspoons grated lemon rind

Preheat oven to 350°.
To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Add flour to sugar mixture, beating until mixture resembles coarse meal. Press into bottom of a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned; cool on a wire rack. Set aside.

Lower oven temperature to 325°.

To prepare topping, combine 4 egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in 1 cup flaked sweetened coconut and 2 1/2 teaspoons grated lemon rind; spread evenly over prepared crust. Bake at 325º for 40 minutes or until top is dry and lightly browned. Cool completely on wire rack. Cut into 32 pieces. Store in an airtight container.

Yield: 32 servings (serving size: 1 bar)

NUTRITION PER SERVING
CALORIES 83(28% from fat); FAT 2.6g (sat 1.8g,mono 0.5g,poly 0.1g); PROTEIN 1.1g; CHOLESTEROL 5mg; CALCIUM 1mg; SODIUM 49mg; FIBER 0.3g; IRON 0.3mg; CARBOHYDRATE 14.1g

Cooking Light, DECEMBER 2004
Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown

It's a mess outside DH stayed home today! The schools in my neighborhood are closed today. I woke up around 2:45 AM since the girlz had to go out....then back to bed & got up around 4:15 AM & it just started to but now it's a sleeting mess

<a href="http://www.tickercentral.com"><img border="0" src="http://www.tickercentral.com/view/1rq9/a"></a>

[UPSyours2]

Cookie Recipe for December 10th!

http://food.cookinglight.com/cooking...cipe_id=833343


White Chocolate-Cashew Coffee Biscotti


View Cooking Light Menu http://food.cookinglight.com/cooking...enu_id=1132206



A drizzle of white chocolate lends these biscotti holiday flair. For contrast, melt semisweet chocolate to drizzle over half the batch.

1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
1 large egg white
2 1/2 cups all-purpose flour
1/4 cup instant coffee granules
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup dry-roasted cashews, coarsely chopped
Cooking spray
1 tablespoon granulated sugar
3 ounces premium white chocolate, chopped

Preheat oven to 350°.
Place first 6 ingredients in a large bowl, and beat with a mixer at medium speed until well blended.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, instant coffee granules, cocoa, baking soda, ground cinnamon, salt, and ground nutmeg; gradually add to sugar mixture, beating until well blended. Stir in the cashews. Turn dough out onto a lightly floured surface; knead lightly 7 times. Divide dough in half. Shape each portion into a 12-inch-long roll. Place rolls on a baking sheet coated with cooking spray; pat to 3/4-inch thickness. Sprinkle rolls evenly with 1 tablespoon granulated sugar.

Bake at 350° for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 21 (1/2-inch) slices. Carefully stand slices upright on baking sheet. Reduce oven temperature to 325°; bake 20 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.

Place chocolate in a small heavy-duty zip-top plastic bag; microwave at high 1 minute or until the chocolate is soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over biscotti.

Yield: 3 1/2 dozen (serving size: 1 biscotto)

NUTRITION PER SERVING
CALORIES 83(30% from fat); FAT 2.8g (sat 1.1g,mono 0.9g,poly 0.3g); PROTEIN 1.8g; CHOLESTEROL 12mg; CALCIUM 13mg; SODIUM 56mg; FIBER 0.4g; IRON 0.7mg; CARBOHYDRATE 13g

Cooking Light, DECEMBER 2004
Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown.

<a href="http://www.tickercentral.com"><img border="0" src="http://www.tickercentral.com/view/1rq9/a"></a>

Well today is still part of my Birthday weekend I'm not sure about going to The Spare-Rib for lunch just yet since the roads are still a bit icy, nasty, unsafe. I don't need to break anything I can't find my FREE dinner card...it's missplaced in one of my binders/folders.....crazy thing I found DH card from October we never used & his Mom's from August....which are expired.

[UPSyours2]

Cookie Recipe for December 11th!

http://food.cookinglight.com/cooking...cipe_id=226790

Cocoa Fudge Cookies


You can mix these incredibly easy, fudgy cookies right in the saucepan. When freshly baked, these thin cookies have crisp edges and chewy centers. You can make them with either Dutch process or natural unsweetened cocoa powder; we opted for the latter.

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

Yield: 2 dozen (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 78(31% from fat); FAT 2.7g (sat 1.6g,mono 0.8g,poly 0.1g); PROTEIN 1g; CHOLESTEROL 7mg; CALCIUM 12mg; SODIUM 54mg; FIBER 0.5g; IRON 0.5mg; CARBOHYDRATE 13.4g

Alice Medrich
Cooking Light, JANUARY 2002
Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown.

15 Cookies until Christmas

<a href="http://www.tickercentral.com"><img border="0" src="http://www.tickercentral.com/view/1rq9/a"></a>