This recipe is from a cookbook titled, Cooking Light Comfort Food. This cookbook is awesome. It’s full of great recipes made light. The only changes I made were using Stevia rather than regular sugar and whole-wheat flour in place of all-purpose flour. This cookie is perfect because it’s not too sweet, and the lemon flavor gives it a balanced taste. This is a cookie that I would call an All-Occasion cookie, suitable for all occasions.
The Honey Lemon Drop Cookies were my chosen recipe for The Great Food Blogger Cookie Swap.
The way it works is, you sign up and are matched up with three food bloggers. You send them each 1 dozen of the same cookie, and you in turn receive 1 dozen cookies from three additional food bloggers. It’s cool! This is my second year participating. Here goes the recipe.
Honey Lemon Drop Cookies
1/2 cup STEVIA
7 tablespoons butter, softened
2 teaspoons grated lemon rind
1/3 cup honey
1/2 teaspoon lemon extract
1 large egg
1 3/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plain fat-free yogurt
1 cup powdered sugar
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
- Preheat oven to 350°.
- Beat first 3 ingredients with a mixer at medium speed until light and fluffy. Add honey, extract, and egg; beat until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned.
- Combine powdered sugar and juice in a small bowl; stir with a whisk. Brush powdered sugar mixture evenly over hot cookies. Sprinkle evenly with 2 teaspoons rind. Remove cookies from pan; cool on wire racks.
So back to The Great Food Blogger Cookie Swap. I shipped out a dozen of these bad boys in a snowman treat baggie, then wrapped in tissue paper with ribbon, and off to the post office. Here they are before they went into the boxes.
I sent one dozen of these cookies to the following food bloggers:
In return I received one dozen cookies from:
Food Blogger Cookie Swap! Yay. Thank you Love and Olive Oil and Little Kitchen for coordinating once again.
Posted in Recipes
Tagged all occasion, baking, blogger, cookbook, cookies, cooking light, fb cookie swap, honey, lemon, light, stevia
Cranberry, Macadamia Nut and White Chocolate Chip Cookies
This is actually an adapted version of the Nestle Toll House Classic Chocolate Chip Recipe, where we swap out the chocolate chips for white ones, and add dried cranberries and macadamia nuts. I’ve had this type of cookie before and they were so good. Never really had a recipe for it, but saw a friend make adjustments to the Nestle Toll House recipe and just did the same thing.
This cookie is the perfect blend of sweet and tangy, a little bit of crunch yet keeps the classic chewy cookie taste.
2 1/4 cups whole wheat flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (1 package) of White Chocolate Chips, Nestle or Hershey are both good
1 cup of chopped macadamia nuts
12 oz of dried cranberries
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels, cranberries and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
As the Food Blogger Cookie Swap comes to an end we are left with a wonderful collection of cookie recipes. Now that’s pretty spiffy, don’t you think.
The two Lovelies, Love & Olive Oil and The Little Kitchen put together The Round-Up, which includes all the cookies and recipes submitted for the 2011 swap. Use the links below to find fun, cool and inspiring cookie recipes.
Round Up 1
Round Up 2
The Food Blogger Cookie Swap was such a fun experience. I really enjoyed sending and receiving goodies thru the mail. I had almost forgotten how exciting it was to send something to someone and eagerly wait for something in return. These days, the only thing I receive in the mail are bills, solicitations and coupons. (I’m okay with receiving the coupons btw).
The cookies I sent to my matches (listed below) is called Al-Mint Chocolate Chip cookie, which is a chocolate chip cookie with hint of mint, and some almond slices. The cookie is my interpretation of a modern chocolate chip cookie. I updated the ingredients to make them healthier than normal. They still have sugar, as I’m working on that part..but they still taste good. Here’s the recipe.
Al-Mint Chocolate Chip Cookies
- 2 cups of Whole Wheat Flour
- ¼ cup of grinded up Oats
- 2 tablespoons of grinded flax seeds
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks of Smart Balance butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon Mint Extract
- 2 large eggs
- 1, 12oz package of dark chocolate morsels
- 1 cup of sliced Almonds
PREHEAT oven to 375° F.
Lightly grease cookie sheets with olive oil.
COMBINE flour, oats, flax seeds, baking soda and salt in small bowl. Stir together. CREAM the butter, granulated sugar, brown sugar and mint extract with an electric mixer until creamy. Add thBrie eggs one at a time. Be sure to beat thoroughly after each egg. Gradually beat in flour mixture. Stir in morsels and almonds. Using a tablespoon drop onto baking sheets.
BAKE for 9 to 11 minutes or until golden. Cool on wire racks.
I sent these cookies to:
Mary at Apron of Grace
Vicki at Hey Mama!
Brian at Simply Budgeted
I received cookies from:
Carrie at Carries Sweet Life
Rocio at Rosy Girl Baked Goods
Katherine at Katie’s Cucina
Thanks ladies, they were absolutely delicious!
This was fun. Can’t wait for next year!
Just because Thanksgiving has come and gone doesn’t mean pumpkin recipes are. I love these pumpkin cookies. They are nice and soft with the perfect blend of spices and just the right amount of sweetness.
Wonderful Pumpkin Cookies
2 1/2 cups of whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons of ground cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup of softened butter
1 1/2 cups of granulated sugar
1 can of pumpkin puree
1 teaspoon vanilla extract
Preheat your oven to 350 degrees.
Combine the flour, baking soda, baking powder, nutmeg, cinnamon, ground cloves and salt. Mix up a it with fork then set it aside.
In another bowl, blend the butter and sugar together. Add the egg, pumpkin and vanilla and continue to mix until creamy. Little by little add the dry ingredients to the mixture. Mix until well blended.
Using a spoon drop the cookie mix onto the sheet. You can smooth out the top of the cookie with the back of the spoon. Bake for 15-18 minutes depending your oven. Do the toothpick test. Allow the cookies to cool on cookie rack.
You can eat these cookies as is, or you can create a confectioners sugar glaze to drizzle on top. OR…even better – you can make a nice fluffy cream to make pumpkin whoopie pies. Hell Yes!
(Google for the glaze or cream that suits you best! There are so many options)
I just signed up for the The Great Food Blogger Cookie Swap, hosted by Love and Olive Oil and The Little Kitchen. It looks like tons of fun so I figured, why not.
I’m not a big-time food blogger, but I do feature food and recipes – so I thought it fit the bill..plus who doesn’t love cookies?! And those that know me best know that I love to bake and make deliveries of the baked goods.
The gist of the swap is:
Sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next years’ cookie swap. Rinse and repeat.
Fun! I’m excited to both give and receive cookies from others.
I’ll keep you posted.