Time 50m Yield 25 cookies Number Of Ingredients 10 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.
Time 50m Yield 25 cookies Number Of Ingredients 10 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.
Time 30m Yield 2-1/2 dozen. Number Of Ingredients 11 Steps:
In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.
Time 25m Yield 22 serving(s) Number Of Ingredients 11 Steps:
Preheat your oven to 325°F. Combine the flour through the brown sugar and mix well. Using an electric mixer combine the butter, molasses, egg whites, and applesauce. Add the dry ingredients and mix well. Spray a baking sheet with non-stick spray. Drop the batter by 1 1/2 tablespoons onto the baking sheet. These will spread so allow some room. Bake for about 15 minutes per batch or until they are starting to brown on the bottom. Let these cool on a rack.
More about “low fat crispy cookies recipes”
Time 20m Yield 25-30 cookies Number Of Ingredients 11 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.
