Coconut Macaroons
Prep Time: 15 min
Bake: 8-9 min/batch
Oven: 325
Ingredients:
2 egg whites
1/2 tsp. vanilla
2/3 cup sugar or Splenda
1 1/3 cups coconut ( a 3 ½ oz. can)
Instructions:
1. Lightly grease a cookie sheet and preheat oven to 325
2. In a medium bowl beat egg whites and vanilla with an electric mixer on high speed till soft peaks form.
2. Gradually add sugar, about 1 tbsp. at a time, beating until stiff peaks form.
3. Fold in coconut.
4. Drop mixture by rounded teaspoons, 2 inches apart onto cookie sheet.
5. Bake for 8 minutes, or just before they start to become golden brown and firm. Do not over-cook or else they will become hard.
5. Move to wire rack and let cool. Store in air-tight container or bag.
Snickerdoodles
Prep Time: 20 min
Chill: 1 hr
Bake: 7-9 min
Oven: 375
Ingredients:
1/2 cup butter or margarine
1 cup sugar
1/4 tsp baking soda
1/4 tsp cream of tartar
1 egg
1/2 tsp vanilla
1 1/2 cup all-purpose flour
2 tbsp sugar or Splenda
1 tsp ground cinnamon
Instructions:
1. Beat the butter for 30 seconds with an electric mixer.
2. Mix with the 1 cup sugar, baking soda and cream of tartar, scraping sides, until combined.
3. Beat in egg and vanilla.
4. Beat in as much flour as possible with the mixer, then stir. If necessary, knead with hands.
5. Cover dough and place in refrigerator for one hour.
6. Preheat oven.
7. Mix 2 tbsp sugar and cinnamon and spread over a smooth surface such as a plate or pastry board.
8. Shape dough into 1 inch balls, roll in sugar and cinnamon until covered.
9. Bake for 7-9 minutes until edges are golden
10. Cool on baking rack and store in an air-tight container or bag.
Ginger Snaps
Prep Time: 20 min
Bake: 6-7 min/batch
Oven: 375
Ingredients:
2 1/4 cup all purpose flour
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
2 pinches ground cloves
1/4 cup granulated sugar or Splenda
1. Preheat oven to 375
2. In large bowl mix brown sugar, shortening (cut up), molasses, egg, baking soda, ginger, cinnamon, and cloves.
3. Beat with 1/2 of the flour.
4. After combined, add the other half of the flour by stirring and/or kneading.
5. Spread sugar over a smooth surface such as a plate or pastry board.
6. Shape dough into 1 inch balls, roll in sugar until covered.
7. Place balls onto un-greased cookie sheet and bake for 6-7 min, until edges are set and cookies begin to crack.
8. Let cookies cool for one minute on the hot cookie sheet, then transfer to a baking rack.
9. Store in an air-tight container or bag.
