Thursday, May 24, 2012

Lemon Crinkle Cookies Voted #1 Cookie of LDS Living Magazine

Lemon Crinkle Cookies
Makes 2-3 dozen

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Tuesday, May 22, 2012

WW chocolate eclair cake

weight watchers chocolate eclair cake

  • CHOCOLATE ECLAIR CAKE 24 (approx. 1 box) low fat graham crackers 1 (large box) sugar free French Vanilla Instant Pudding 1 (small box) sugar free Chocolate Instant Pudding 1 (8 oz) container fat free Cool Whip skim milk Line bottom of a 9x13 pan with whole graham crackers. Mix French Vanilla pudding, 1 container of cool whip, & 2 cups milk together in a bowl. Pour 1/2 the pudding mix over bottom layer of crackers. Add a second layer of crackers. Then add the remainder of the vanilla pudding mixture. Add a third layer of crackers. Mix the Chocolate pudding & 1 3/4 cups milk together in a bowl. Pour all of the Chocolate pudding mix over the third layer of crackers. Cake must be refrigerated 6-8 hours prior to serving. Why, you ask? Because the graham crackers need time to get really, really soggy. If you’re making this & in a bit of a hurry, you could always dip the crackers in milk as you’re layering them! I’ve done this & it works really well. You’ll still need to give it no less than 4 hours in the refrigerator. Makes: 12 servings WWP: 3.5 per serving