They're heavy on the yum scale

COOKIES, CALORIES

October 28, 1992|By Dallas Morning News

These cookies have no redeeming social value. They ignore the current trends: They're high in fat, low in fiber, and they're not cheap. Who cares?

In an age when the catch phrase is "no more than," we decided to be contrary and offer recipes with this tagline: "at least."

Each recipe is guaranteed to deliver a handful of comfort -- with 150 calories, minimum. Add to that a glass of milk -- whole, in the spirit of excess -- and life is good.

bake fudge brownies

Makes 16 brownies.

12 ounces semisweet chocolate

1 (14-ounce) can sweetened condensed milk

2 1/2 cups (9 ounces) finely crushed chocolate wafers

1 cup chopped nuts (divided use)

Melt chocolate over hot, not boiling, water, stirring until smooth. Remove from heat and add milk, chocolate wafers and 1/2 cup of the nuts. Stir until well blended.

Spread with dampened hands into a greased 8-inch square pan. Press remaining 1/2 cup of nuts into top of brownies. Let cool

completely, then cut into 2-inch squares.

Source: "The 55 Best Brownies in the World"

Cashew and coconut cookies

Makes 2 1/2 dozen.

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup light brown sugar, packed

1/2 cup white sugar

3/4 cup salted butter, softened

2 large eggs

2 teaspoons pure vanilla extract

3/4 cup sweetened shredded coconut (divided use)

1 cup (4 ounces) chopped raw cashews (unsalted)

1 cup (4 ounces) chopped dates

Heat oven to 300 degrees.

In a medium bowl, combine flour, soda and salt. Mix well with a wire whisk and set aside. In a medium bowl, combine sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla; beat until smooth.

Add flour mixture, 1/2 cup coconut, cashews and dates. Blend at low speed just until combined. Do not overmix.

Drop by rounded tablespoonfuls onto ungreased baking

sheets, 2 inches apart. Sprinkle tops lightly with reserved coconut. Bake for 23 to 25 minutes or until bottoms turn golden brown. With a spatula, transfer to a cool, flat surface.

Source: "Mrs. Fields Cookie Book"

Sweetie pies

Makes 2 1/2 dozen.

2 ounces unsweetened chocolate

1 3/4 cups (10 ounces) semisweet chocolate chips (divided use)

1/2 cup salted butter, softened

1 cup white sugar

2 large eggs

2 teaspoons pure vanilla extract

1 1/2 cups all-purpose flour

1/2 cup (3 ounces) white chocolate chips

1/4 cup (1 1/2 ounces) milk chocolate chips

Heat oven to 375 degrees. Line cookie sheets with wax paper.

In a double boiler, melt the unsweetened chocolate and 3/4 cup of semisweet chocolate chips. Stir frequently with wooden spoon or wire whisk until creamy and smooth.

Pour melted chocolate into a large bowl. Add butter and beat with electric mixer at medium speed until thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium speed until well blended. Scrape down sides of bowl.

Add the flour and remaining chocolate chips. Mix at low speed just until combined. Chips should be distributed equally throughout the dough.

Roll a heaping tablespoon of dough into a ball about 1 1/2 inches in diameter. Place dough balls onto paper-lined pans, 2 inches apart. With the palm of your hand, flatten each ball to 1/2 -inch thickness. Bake for 10 to 12 minutes. Transfer cookies with a spatula to cool, flat surface.

Source: "Mrs. Fields Cookie Book"

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