12 days of cookies

Twelve Days of Cookies

On the First day of Cookies:
Easy Peanut Butter Cookies makes 48 @ 1 Point each

1 & 2/3 cups all-purpose flour
1 & 1/2 Tbsp cornstarch
1 & 3/4 teas baking powder
1/2 teas. Baking soda.
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1/4 cup vegetable oil ( I use Canola)
1/4 cup creamy Peanut Butter
1 -1/2 Tbsp light Corn Syrup
2 -1/2 tsp vanilla
1 large egg
Cooking spray
3 Tbsp sugar

1. Preheat oven to 375
2. Combine first four ingred. In medium bowl, stir well & set
aside. Combine next four ingred. In large bowl, mix w/electric
mixer until well blended. Add the next three ingred,; blend well.
Stir in flour mixture.
3. Coat hands lightly w/cooking spray & shape dough into 48
one-inch balls. Roll balls in sugar & place 2” apart on cookie
sheets coated w/ cooking spray. Flatten balls w/ fork dipped in
sugar( making criss-cross design).
4. Bake for 7 minutes or until lightly browned. Remove cookies
from sheets to cool completely.

On the Second day of Cookies:
Weight Watcher Turtles 3 pieces = 2 POINTS

1Box Weight Watcher Chocolate Carmel Mini Bars
36 Mini-Pretzel twists
36 pecan halves

• Preheat oven to 325 degrees
• Place foil on cookie sheet. Place pretzels in a single layer on the cookie sheet.
• Slice the mini bar into 3 pieces and place one piece on each pretzel. Bake in oven for 3 to 4 minutes til the caramel
gets soft/shiny. When you take them out of the oven press one pecan half into each one.
• Put the turtles in the fridge to solidify for about 1/2 hour.

On the Third day of Cookies:
Low–Fat Rice Krispie Treats makes 20 (2 “ squares) @ 1 POINT ea.

4 cups mini marshmallows
1/4 cup low-fat buttermilk
5 cups Rice Krispies cereal

1. In a large saucepan, over low heat, combine marshmallows & buttermilk. Melt marshmallows, stirring occasionally.
When marshmallows have melted, turn up heat to medium & boil mixture for 3 minutes, stirring occasionally. Remove
from heat. Stir in cereal.
2. Spray a 9x13 baking dish w/non-stick spray. Turn cereal into dish. Lightly spray a spoon and use it to press cereal
down. Allow to cool.
3. Cut into 2 “ squares.

On the Fourth day of Cookies:
Peanut Butter Cornflake Bars 16 servings 3 POINTS

4 Tbsp light stick margarine
4 cups (about 40) marshmallows
1/3 cup smooth peanut butter
6 cups Cornflakes
1/4 cup mini chocolate chips
Optional: Melt 2 Tbs of choc
chips, then drizzle over the
cooled bars.

• Spray 8 “ square baking dish (non-stick spray)
• Melt margarine in a large, heavy saucepan over med. heat. Add
marshmallows & cook, stirring constantly, until melted ( about 7
minutes). Stir in the peanut butter until smooth. Remove pan
from heat; stir in the cereal & chocolate chips. Pour into the
baking dish. Press the mixture flat w/ sheet of wax paper; cool
30 minutes. Turn out onto rack & cool 30 minutes more.
• Transfer to a cutting board; cut into 16 squares

On the Fifth day of Cookies:
Basic Icebox Sugar Cookies yields 2 doz. 1 POINT each cookie

1 cup all-purpose flour
1/4 teasp. baking soda
1/8 teasp. salt
4 Tblsps stick margarine, softened
2/3 cup sugar
1 teasp. vanilla
1 large egg white
Cooking spray

• Combine the first 3 ingredients in a bowl, and set aside. Beat margarine at medium
speed of mixer until light & fluffy. Gradually add sugar, (med. speed) til well blended.
Add vanilla & egg white; beat well. Add flour mixture, and stir til well blended. Turn
dough out onto wax paper, and shape into a 6” log. Wrap log in wax paper, and freeze
for 3 hours or until very firm.
• Preheat oven to 350 degrees. Cut log into 24 (1/4”) slices, and place slices one inch
apart on a baking sheet coated w/cooking spray. Bake at 350 for 8 –10 minutes.
Remove from pan and cool on wire racks.

On the Sixth day of Cookies:
Haystacks yields about 24– 26 1 POINT each

3 cups Fiber One cereal
12 ounces chocolate chips

Melt chocolate in microwave (low setting), and stir to smooth out. Stir in the cereal and drop by Tablespoons onto a cookie sheet.
Place in fridge or freezer to firm. I store mine in sealed container in fridge after they are set up good.
Option: We also like making these and substituting peanut butter chips in place of the chocolate chips

On the Seventh Day of Cookies:
Amazing Oatmeal Cookies 4 cookies= 2 POINTS (Core)

1 container Maple Brown Sugar Oatmeal
1/2 tsp. Baking powder

• Gradually stir in about 1/4 to 1/3 cup water, until it is the consistency of oatmeal cookie dough.
• Split the mixture into four. Drop onto a baking sheet sprayed w/non-stick spray.
• Bake at 350 degrees until firm, about 15 minutes
If you need to have a breakfast on the go, it’s a hand-held oatmeal breakfast.

On the Eighth Day of Cookies:
Chocolate Marshmallow Fudge 36 servings 2 POINTS ea.

1 & 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tablespoons reduced calorie margarine
12 oz. semi-chocolate chips
14 large marshmallows

• Coat 8x8 pan w/butter flavored cooking spray
• In a saucepan, stir milk, sugar & margarine; bring to a boil
• Reduce heat to med.-low. Cook 3 minutes, stirring constantly.
• Stir in the chocolate chips & marshmallow, remove from heat, stir, pour into pan & refrigerate.

On the Ninth Day of Cookies:
Soft Chocolaty Cookies Servings 42 1 POINT ea.

1 & 1/3 cup sugar
1/2 cup apple butter
1/2 cup fat-free sour cream
1/4 cup vegetable oil ( I used Canola)
1 & 1/2 cup cake flour, sifted
1 cup unsweetened cocoa
1/4 tsp. salt
1/4 cup regular egg substitute
1/4 tsp. baking soda

• Preheat oven to 350 degrees. Spray 3 large cookie sheets w/cooking spray.
• Whisk together sugar, apple butter, sour cream, oil, and egg substitute. In another bowl, whisk together flour, cocoa, salt &
baking soda. Stir flour mixture into sugar mixture; mix just until blended.
• Drop 42 Tablespoonfuls of cookie dough onto cookie sheets, about 1 & 1/2 inches apart. Bake until firm ( about 10—12
minutes). Transfer cookies to flat surface and cool completely. Yields 1 cookie per serving

On the Tenth Day of Cookies:
Pecan Tartlets Servings 12 POINTS 3

Part Soufflé, part tart—really just pecan pie minus the crust.
cooking spray
3 large eggs
1/8 teaspoon salt
1 Tablespoon butter, melted
1/3 cup dark corn syrup
2/3 cup dark brown sugar
1 tsp. vanilla
1/3 cup chopped pecans
24 pecan halves

• Preheat oven to 450.
• Place twelve 3-ounce ramekins in a shallow pan or on a rimmed cookie sheet for easy
handling; coat ramekins with cooking spray. In med. bowl beat eggs w/salt. Add melted
butter, corn syrup, sugar and vanilla; beat well. Blend in chopped pecans and spoon batter to
half fill the ramekins; gently place 2 pecan halves on top of each ramekin.
• Bake for 17 minutes. Reduce oven temperature to 350 degrees and bake until a knife inserted
in center comes out clean, about 15 minutes more. Remove from oven and allow to cool;
serve in ramekin dishes w/spoon, either warm or cold.

On the Eleventh Day of Cookies:
Mini Chocolate Chip Cookies Makes 24 @ 2 cookies =1 PT each

2 Tablespoons butter, softened
2 Tablespoons Canola oil
1/2 cup dark brown sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 large egg white
3/4 cup flour
1/4 teaspoon baking soda
3 oz. semi-sweet chocolate chips ( about 1/2 cup)

• Cream butter, oil, brown sugar. Add vanilla, salt, egg white, and
mix together thoroughly. Add flour & baking soda. Mix. Add
chocolate chips and stir.
• Drop by rounded 1/2teaspoons of dough on a non-stick cookie
sheet.
• Bake at 375 degrees for 4 –6 minutes

On the Twelfth Day of Cookies:
Chocolate—Peanut Butter Squares Makes 24 @ 2 POINTS each

3 cups plain popcorn
2 cups Rice Kris pies
2 cups Cheerios
1/3 cup unsalted peanuts chopped
1 Tablespoon unsalted butter
1 ounce unsweetened chocolate, chopped
1 ( 7 & 1/2 ounce) jar Marshmallow cream
1/4 cup creamy natural peanut butter
3 Tablespoons unsweetened cocoa powder
1 & 1/2 teaspoons vanilla

• Line a 9x13 pan w/foil, allowing foil to extend over rim of pan by 2’.
Spray w/non-stick spray. Combine the popcorn, Rice Kris pies, Cheerios
& peanuts in a very large bowl.
• Put the butter and chocolate in a non-stick skillet and set over low heat.
Cook, stirring til melted ( about 1 –2 minutes). Remove skillet from heat;
add the marshmallow cream, peanut butter, cocoa powder & vanilla.
.Return skillet to heat & continue cooking& stirring until well blended &
hot ( about 2-3 minutes). Put the Marshmallow mixture in bowl w/cereal,
popcorn& nuts. With a rubber spatula stir vigorously until the mixture is
evenly coated. Scrape into the baking pan. Spray your hands with nonstick
spray & press mixture down evenly in baking dish. Let cool
completely.
• Lift from pan using foil as handles. With serrated knife that has been
spray with non-stick spray cut into 24 squares.

Cookie Tips
1. Replace 1/2 the fat of any cookie recipe w/ an equivalent amount of un
sweetened applesauce or mashed ripe banana. Then double the amount of vanilla
or other spices in the recipe.
2. When you use low-fat buttermilk, use cake flour rather than all-purpose for
more tender cookies.
3. Always butter or shortening for at least 2 minutes in the mixer at med. speed.
More tender cookies have more air beaten into the batter. However, once you add
the flour ...never use a mixer, use a wooden spoon just until moistened. (you don’t
want the glutens to get stiff).
4. If a recipe calls for two whole eggs, use 1 whole egg and 2 egg whites; if it calls
for 3 whole eggs, use 1 whole egg and 3 egg whites.