Think Pink Cookies
SWEET’N LOW5
6 packets Sweet’N Low zero calorie sweetener
1/2 cup granulated sugar
1/4 cup unsalted butter or margarine, softened
1 large egg
1/2 teaspoon vanilla extract
5-7 drops red food color (optional)
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1. Place Sweet’N Low, sugar and butter in a mixer bowl and beat
until creamy.
2. Add egg, vanilla and food color (to make cookies pink) and blend.
3. Add dry ingredients and beat at medium speed just until combined.
4. Wrap dough in plastic wrap and chill for at least 3 hours or overnight.
5. Preheat oven to 350°F.
6. Divide the cookie dough in half. On a well-floured surface, roll out
each portion of dough to approximately 1/8-inch thickness. Cut into
shapes with cookie cutters.
7. Bake on an ungreased cookie sheet for 8-10 minutes, or until the
edges are lightly browned.
8. Let cool for 2 minutes before removing to a rack. Makes about
3 dozen cookies.
Toasted Pine Nut Balls
GOLD HARBOR COMMODITIES5
1/4 cup macadamia nut oil, divided
3/4 cup Kirkland Signature raw pine nuts
1 cup organic raw sugar
1/2 teaspoon hazelnut extract
1 teaspoon Madagascar vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1. Add 1/2 teaspoon macadamia nut oil to a frying pan and toast pine
nuts on medium to high heat for 2-3 minutes, or until lightly toasted.
Set aside and let cool.
2. Preheat oven to 345°F.
3. Mix remaining oil, sugar, extracts and eggs in a bowl until light and fluffy.
4. In another bowl, combine sifted flour and baking powder with toasted
pine nuts. Stir with a wooden spoon into the oil/egg mixture.
5. Form the dough into 1- to 1 1/2-inch cookie balls and place 2 inches apart
on a greased baking sheet.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes
out clean. Let cool on the baking sheet. Makes 26-30 cookies.
