E8


Recipes


Fruitcake Nuggets Makes about 30 nuggets


Coconut and sweetened con-


densed milk make these nuggets chewy. MAKE AHEAD: They can be stored in an airtight container for up to 10 days. Adapted from “The Ultimate Gluten-


EASY


GLUTEN- FREE


Free Cookie Book,” by Roben Ryberg (Da Capo Lifelong Books, 2010).


INGREDIENTS


· 7 ounces (23/4 cups) sweetened flaked coconut


· 2 tablespoons cornstarch or potato starch


· 1/2 cup regular or nonfat sweetened condensed milk · 1 cup candied fruit · 1 cup finely chopped walnuts · 1 teaspoon vanilla extract


STEPS


· Preheat the oven to 325 degrees. Lightly grease the wells of 2 mini- muffin pans.


· Combine the coconut and cornstarch or potato starch in a mixing bowl; stir well to coat, then add the sweetened condensed milk, candied fruit, nuts and vanilla extract; mix well.


· Drop rounded teaspoonfuls into the wells. Dampen your fingertips with water, then gently compress the mounds. Bake for 13 to 15 minutes, until the tops are just beginning to brown.


· Transfer the pans to a wire rack to cool for a few minutes, then use a round-edged knife to gently dislodge the nuggets; place them on the wire rack to cool completely before serving or storing.


NUTRITION | Per nugget (with regular sweetened condensed milk): 120 calories, 1 g protein, 15 g carbohydrates, 6 g fat, 4 g saturated fat, 0mg cholesterol, 40mg sodium, 1 g dietary fiber, 13 g sugar


Per nugget (using nonfat sweetened condensed milk): 120 calories, 1 g protein, 15 g carbohydrates, 6 g fat, 3 g saturated fat, 0mg cholesterol, 40mg sodium, 1 g dietary fiber, 13 g sugar


Recipe tested by Jane Touzalin; e-mail questions to food@washpost.com


Cocoa-AlmondWafers Makes about 24 to 36 cookies


These cookies are baked twice, like biscotti, but they are sliced EASY LOW-FAT


much thinner. Spread half of them with raspberry preserves or a bit- tersweet chocolate ganache to make unusual cookie sandwiches. MAKE AHEAD: The loaf can be baked a day before it is cut into slices, which then go into the ov- en for a second bake. The wafers can be stored in an air-


tight container for up to 2 weeks or frozen for up to 1 month. Adapt- ed from “Intensely Chocolate,” by Carole Bloom (Wiley, 2010).


INGREDIENTS


· 1 tablespoon unsalted butter, at room temperature


· 6 large egg whites, at room temperature · 1/4 teaspoon cream of tartar · 1 cup superfine sugar · 11/3 cups flour


· 1/3 cup unsweetened cocoa powder (natural or Dutch-process)


· 1 cup sliced almonds, blanched or unblanched


STEPS · Position a rack in the middle of the oven; preheat to 300 degrees. Line a 9-by-5-by-3-inch loaf pan with aluminum foil, letting the foil hang about 2 inches over two of the sides. Use a paper towel or your fingers to coat the surface of the foil with the softened butter.


· Combine the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with a balloon-whip attachment or in a large, clean mixing bowl using a hand-held electric mixer; beat on medium-high speed until frothy. Gradually add the superfine sugar and continue to whip until the egg whites hold glossy and firm, but not stiff, peaks.


· Sift together the flour and cocoa powder into a large bowl, then fold in the egg whites in four additions. The mixture will be very thick. Fold in the sliced almonds.


· Transfer the mixture to the loaf pan, using a flexible spatula to spread it evenly. Bake for 50 to 52 minutes,


DEB LINDSEY FOR THE WASHINGTON POST


until a cake tester or toothpick inserted in the center comes out clean.


· Transfer the pan to a wire rack to cool completely. (At this point, the loaf can be covered in the pan and refrigerated for up to 1 day.)


· Position the oven racks in the upper and lower thirds of the oven. Reduce the temperature to 275 degrees. Line 2 baking sheets with silicone liners or parchment paper.


· Lift the cooled loaf from the pan by holding the edges of the foil. Carefully peel the foil from the loaf and place the loaf on a cutting board. Use a serrated knife to cut the loaf crosswise into thin slices (24 to 36), arranging them close together on the baking sheets as you work. (It might be a bit difficult to cut through some of the almonds, so work carefully.)


· Bake for 15 to 20 minutes, then


remove from the oven and turn the wafers over on the baking sheets. Rotate the sheets top to bottom and front to back. Bake for 15 to 20 minutes, until firm.


· Transfer the baking sheets to wire racks to cool. The wafers will become crisp; when they have cooled completely, serve them or store in an airtight container for up to 2 weeks.


NUTRITION | Per cookie (based on 36): 60 calories, 2 g protein, 10 g carbohydrates, 2 g fat, 0 g saturated fat, 0mg cholesterol, 10mg sodium, 1 g dietary fiber, 6 g sugar


Recipe tested by Mary Pat Flaherty; e-mail questions to food@washpost.com


MODERATE LOW-FAT


DEB LINDSEY FOR THE WASHINGTON POST EASY


MG EE


KLMNO Polvorones Makes about 24 cookies


These egg-free cookies are also known as Russian or Mexican tea cakes. MAKEAHEAD: The cookies can be stored in an airtight container for up to 2 weeks. From Michelle Poteaux, co-owner and pastry chef of Bastille in Alexandria.


INGREDIENTS · 24 tablespoons (3 sticks) unsalted butter, at room temperature


· 3/4 cup confectioners’ sugar, plus 9 tablespoons for rolling the cookies


· 11/2 teaspoons vanilla extract · 3 cups flour · 11/2 teaspoons salt


· 3/4 cup pecan pieces, toasted (see NOTE)


STEPS · Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees. Line 2 baking sheets with silicone liners or parchment paper.


· Combine the butter and 3/4 cup of the confectioners’ sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until creamy.


DEB LINDSEY FOR THE WASHINGTON POST


· Reduce the speed to low; add the vanilla extract and beat to incorporate, then gradually add the flour and salt to form a fairly stiff dough. Add the nuts; beat just until well distributed.


· Scoop into 24 balls of equal size and arrange on the baking sheets, spacing them 2 inches apart. Bake


Three-Pepper Spice Cookies Makes about 48 cookies


MAKE AHEAD: The dough needs to be chilled for 4 hours or overnight. It can be fro-


zen for 1 month (place the wrapped logs of dough in resealable plastic food storage bags). The finished cookies can be stored between layers of wax paper or parchment paper in an


airtight container for up to 3 days. But they are best eaten on the day they are made. Adapted from “Cook- ies to Die For!” by Bev Shaffer (Pelican, 2009).


INGREDIENTS


· 8 tablespoons (1 stick) unsalted butter, at room temperature · 1 cup sugar · 11/2 teaspoons baking powder


· 1/2 teaspoon finely ground white pepper


· 1/2 teaspoon finely ground black pepper · 1/2 teaspoon ground ginger · 1/2 teaspoon ground cloves · 1/2 teaspoon ground cinnamon · 1/4 teaspoon cayenne pepper · 1 large egg · 1 tablespoon whole or low-fat milk · 2 cups flour


· Medium-grind black pepper, for sprinkling


· 6 ounces bittersweet chocolate (70 percent is good), coarsely chopped · 1 tablespoon vegetable shortening


STEPS


· Combine the butter and sugar in the bowl of a stand mixer or hand- held electric mixer; beat on low, then medium speed until light and fluffy. Scrape down the beater and sides of the bowl.


· Add the baking powder, white pepper, black pepper, ginger, cloves, cinnamon and cayenne pepper; beat on low speed to incorporate.


· Add the egg and milk; beat on low speed to incorporate, then add the flour in 2 or 3 additions until well combined, to form a soft dough.


· Divide the dough in half; shape each half into a 6-inch log and wrap tightly in plastic wrap. Refrigerate for


on the upper and lower racks for 7 to 9 minutes, then rotate the baking sheets top to bottom and front to back; bake for 8 to 9 minutes, until lightly browned.


· Meanwhile, place the remaining 9 tablespoons of sugar in a medium- size, deep bowl. Place a large sheet of wax paper or newspaper under a wire cooling rack.


· Transfer 4 or 5 still-warm cookies at a time to the sugar and roll to coat evenly, then place on the rack. Repeat to use all of the dough and coat all of the warm cookies.When the cookies have cooled, reroll them in the sugar.


NUTRITION | Per cookie: 210 calories, 2 g protein, 19 g carbohydrates, 14 g fat, 7 g saturated fat, 30mg cholesterol, 150mg sodium, 1 g dietary fiber, 7 g sugar


Recipe tested by Lucy Shackelford ; e-mail questions to food@washpost.com


WEDNESDAY, DECEMBER 8, 2010


JAMES M. THRESHER FOR THE WASHINGTON POST 4 hours or up to overnight.


· Preheat the oven to 375 degrees. Stack 2 rimmed baking sheets (to insulate the cookies on the bottom as they bake). Line the top baking sheet with parchment paper or a silicone liner.


· Unwrap 1 log at a time and cut into


1/4-inch-thick slices, reshaping them as needed as you place them at least 1 inch apart on the baking sheet. Sprinkle the tops with the medium- grind black pepper (to taste). Bake for 8 to 9 minutes, until the bottoms are just starting to brown. Do not overbake.


· Let the cookies cool on the baking sheet for 1 minute, then transfer them to a wire rack to cool while you prepare the chocolate for dipping.


· Combine the chocolate and shortening in a medium heatproof bowl; place over a medium saucepan containing a few inches of water. Heat over medium heat, stirring once


Oatmeal Coco-Nutters Makes 42 cookies


EASY LOW-FAT


INGREDIENTS · 2 cups sugar


· 8 tablespoons (1 stick) unsalted butter, cut into small pieces


· 1/2 cup unsweetened cocoa powder (regular or Dutch-process) · 1/2 cup whole or low-fat milk · 1 teaspoon vanilla extract


· 3 cups quick-cooking rolled oats (do not use instant) · Pinch salt


· 1/2 cup chopped unsalted nuts, preferably toasted (see NOTE) · 1/2 cup sweetened flaked coconut


· Confectioners’ sugar, for sprinkling (optional)


STEPS · Combine the sugar and butter in a large saucepan over medium heat, stirring until the butter has melted


DEB LINDSEY FOR THE WASHINGTON POST


and the mixture is well blended. Stir in the cocoa powder and milk; increase the heat to medium-high and bring just to a boil. Cook for 5 minutes, stirring often. Remove from the heat.


· Stir in the vanilla extract, then let the mixture cool for 5 minutes. Stir in the oats, salt, nuts and coconut and mix until evenly coated and distributed; the chocolate mixture will be a little runny but should evenly


Eggnog Bars Makes 24 bars


EASY


These are rich enough to serve as a plated dessert, with crushed macadamia nuts and a dollop of whipped cream. Instead of using a store-bought sugar cookie mix, you can use 171/2


ar cookies; finely chop them, then follow the directions for combining with the flour and butter


just as you would the boxed mix. MAKE AHEAD: The bars can be covered and refrigerated for up to 1 week. From Santanna Salas, pastry chef at Bourbon Steak.


INGREDIENTS


· 171/2 ounces (1 package) prepared sugar cookie mix, such as Betty Crocker (see headnote)


· 2 tablespoons flour


· 8 tablespoons (1 stick) chilled unsalted butter, cut into small pieces


· 1/2 cup finely chopped macadamia nuts · 5 large egg yolks


· 14 ounces (1 can) regular or nonfat sweetened condensed milk


· 1 tablespoon rum (may substitute rum extract) · 1 teaspoon vanilla extract · 1/4 teaspoon freshly grated nutmeg


STEPS


· For the crust: Preheat the oven to 350 degrees. Line a 9-by-13-inch baking pan with aluminum foil, letting about 2 inches of the foil hang over the 2 long sides. Then grease the foil


DEB LINDSEY FOR THE WASHINGTON POST with nonstick cooking oil spray.


· Combine the sugar cookie mix and flour in a large bowl. Use a pastry blender or your clean hands to work the butter into the dry ingredients so the mixture resembles fine crumbs. Stir in the nuts; the dough will barely hold together. Transfer to the baking


NUTRITION | Per bar (with regular sweetened condensed milk): 270 calories, 4 g protein, 29 g carbohydrates, 15 g fat, 7 g saturated fat, 80mg cholesterol, 110mg sodium, 0 g dietary fiber, 22 g sugar


Per bar (with nonfat sweetened condensed milk): 240 calories, 4 g protein, 27 g carbohydrates, 13 g fat, 6 g saturated fat, 75mg cholesterol, 95mg sodium, 0 g dietary fiber, 20 g sugar


Recipe tested by Zofia Smardz ; e-mail questions to food@washpost.com


dish and press in an even layer. Bake for 12 to 15 minutes or until the edges are lightly browned. Remove from the oven.


· Meanwhile, make the filling:Whisk together the egg yolks, sweetened condensed milk, rum, vanilla extract and nutmeg in a bowl until well combined. Pour over the hot crust.


· Return the pan to the oven and bake for 15 to 20 minutes, until the filling looks set. Transfer the pan to a wire rack to cool completely (about 1 hour) before cutting into squares.


ounces of homemade sug-


These are no-bake and kid-friendly to assemble once the heated mixtures have cooled. MAKE AHEAD: The cookies can be stored in an airtight container for up to 2 weeks or frozen for up to 1 month. Adapted from “Old-Fashioned Cookie Recipes,” by J.S. Collester


(Bear Wallow Books, 2001). coat the dry ingredients.


· Line a baking sheet with wax paper or parchment paper.


· Drop the mixture by rounded teaspoonfuls onto wax paper, spacing them fairly close together. Refrigerate until firm, for 1 to 2 hours. Sprinkle with confectioners’ sugar, if desired. Transfer to airtight containers; the cookies can be kept either in the refrigerator or at room temperature.


· NOTE: Toast the nuts in a dry skillet over medium heat for 3 to 4 minutes, until fragrant. Let cool before using.


NUTRITION | Per cookie (using low-fat milk): 100 calories, 1 g protein, 15 g carbohydrates, 4 g fat, 2 g saturated fat, 5mg cholesterol, 10mg sodium, 1 g dietary fiber, 10 g sugar


Recipe tested by Bonnie S. Benwick; e-mail questions to food@washpost.com


the chocolate has started to soften. Stir until smooth; remove from the heat.


· Lay a sheet of wax paper on the counter.


· Dip the cookies in the chocolate to your liking (cover one-quarter or half of the cookie), allowing any excess chocolate to drip back into the bowl; place the dipped cookies on the wax paper as you work. Repeat to use all of the dough and chocolate.


· When the chocolate has cooled and firmed, the cookies can be stored in an airtight container for up to 3 days. It’s best to place them between sheets of wax paper or parchment paper.


NUTRITION | Per cookie: 70 calories, 1 g protein, 10 g carbohydrates, 4 g fat, 2 g saturated fat, 10mg cholesterol, 15mg sodium, 0 g dietary fiber, 5 g sugar


Recipe tested by Bonnie S. Benwick; e-mail questions to food@washpost.com


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