Cookies and milk remain an option in swimsuit season

May 20, 1992|By Kyra Effren | Kyra Effren,Dallas Morning News

For snacking, few things can top a cookie dipped in warm or cold milk.

The cookie in question has to be plain, crisp, sturdy and an appropriate taste to complement the milk.

With pre-swimsuit calorie-counting in mind, here are some cookie recipes that can be enjoyed with an 8-ounce glass of skim milk for around 200 calories.

Chocolate thins

Makes 48 cookies. Serving size: 2 cookies (45 calories each)

1/2 cup butter or margarine (1 stick), softened

2/3 cup sugar

1 egg

1 tablespoon brewed coffee

2 ounces unsweetened chocolate, melted, cooled

1 1/4 cups flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon salt

Beat together the butter and sugar until light; beat in the egg. Stir in the coffee and chocolate.

Combine the dry ingredients and stir to mix well, then add to the chocolate batter, mixing until smooth.

Turn the dough into a double layer of wax paper and roll into a log about 2 inches in diameter. Hint: To keep the log even, fold the wax sheets over the log and press your hand against the log. Refrigerate or freeze until ready to use, at least 12 hours.

To bake: Heat oven to 400 degrees. Cut dough into 1/8 -inch slices and set on greased cookie sheet (or use non-stick baking paper). Bake 7 to 8 minutes or until the cookie is crisp and dry but not too brown.

Gingersnaps

Makes 55 cookies. Serving size: 3 cookies (40 calories per cookie)

6 tablespoons butter or margarine, softened

1 cup dark brown sugar, not packed

1 teaspoon lemon juice plus water to equal 1/4 cup

1 teaspoon fresh ginger, grated

1 3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon dry ginger

pinch white pepper

Beat together the butter and brown sugar. Beat in the lemon-flavored water. Add the grated fresh ginger. Stir together the dry ingredients and stir into the dough. Turn dough onto double sheet of wax paper and roll into a long log about 2 inches in diameter. Refrigerate at least 12 hours, or freeze until needed.

To bake: Heat oven to 400 degrees. Cut dough into 1/8 -inch slices and set on greased cookie sheet (or use non-stick baking paper). Bake 7 to 10 minutes or until cookies have flattened and look dry. Cool.

Ladyfingers

Makes 48 cookies. Serving size: 7 cookies (14 calories each)

2 eggs plus 1 extra white, separated (divided use)

7 tablespoons superfine sugar (divided use)

1/2 teaspoon vanilla extract

6 tablespoons cake flour

pinch salt

Heat oven to 300 degrees. Cover cookie sheets with non-stick baking paper.

Beat 3 egg whites to light peaks, then beat in 3 tablespoons of the sugar gradually to form a stiff meringue. Beat the yolks with 3 tablespoons sugar until light; add the vanilla, then stir in the flour and salt.

Stir in a fourth of the meringue mixture to lighten the batter, then gently fold in the rest of the meringue to make a very light mixture. Turn batter into a piping bag fitted with a 1/2 -inch tip. Pipe 3-inch strips onto baking paper. (Use the baking paper as the cookies are very delicate.)

Sprinkle the tops of the cookies with the remaining tablespoon sugar. Bake for about 15 minutes or until the ladyfingers are pale brown and crisp. Allow to cool before peeling from the paper.

Distributed by Universal Press Syndicate

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