Posted by Victoria Lamberth on 4/30/2015 to
Recipes
Clockwise from top left: Gluten Free Chocolate Cookies, Strawberry Linzer Cookies, Chocolaty Sandwich Stars, and Lemon Cranberry Cookies.
Lemon Cranberry Cookies
Ingredients:
1 package Sugar Free Lemon Cookie Mix
1/2 cup dried cranberries
1 stick butter
1 egg
2 tablespoon water
Recipe Yields: 24 cookies
To Prepare:
- Preheat conventional oven to 375°F or convection oven to 300°F (low-fan).
- Using mixer, beat softened butter until light and fluffy. Add Lemon Cookie Mix, dried cranberries, egg and water to mixer bowl. Mix on low speed for 30 seconds and scrape bowl. Then, mix to combine.
- Portion cookie dough using #50 scoop, leveling each portion. Arrange on a sheet pan prepared with cooking spray and/or parchment. Flatten each cookie desired shape and thickness.
- Bake 15 minutes in a conventional oven or 8-10 minutes in a convection oven (until done). Allow to cool completely.
Strawberry Linzer Cookies
Ingredients:
1 package Sugar Free Vanilla Cookie Mix
1 stick butter
1 egg
2 tablespoon water
1-1/4 tablespoons sugar-free strawberry jam
Recipe Yields: 15 cookies
To Prepare:
- Preheat conventional oven to 375° F or convection oven to 300° F (low fan).
- Using mixer, beat
softened butter until light and fluffy. Add Vanilla Cookie Mix, egg and water to mixer bowl. Mix to combine.
- Wrap the cookie dough in plastic wrap and refrigerate for 1 hour.
- Roll out cookie dough to 1/8-inch thick. Cut with a scalloped 2-inch cookie cutter, then cut out center from half of cookies using smaller decorative cookie cutter.
- Arrange on a sheet pan prepared with cooking spray and/or parchment.
- Bake in conventional oven for 5-7 minutes or convection oven for 3-4 minutes (or until done). Cool completely.
- Spread bottom cooled cookie (those without cut-out) with 1/4 teaspoon of strawberry jam. Top with center cut-out cookie.
Chocolaty Sandwich Stars
Ingredients:
1 package Sugar Free Chocolate Chocolate Chip Cookie Mix
1 stick butter
1 egg
2 tablespoons water
2.25 ounces (1/4 package) Sugar Free Vanilla Frosting Mix
1/4 cup 2% low-fat milk
1 teaspoon red food coloring
Recipe Yields: 15 cookies
To Prepare:
- Preheat conventional oven to 375° F or convection oven to 300° F (low fan).
- Using mixer, beat
softened butter until light and fluffy. Add Chocolate Chocolate Chip Cookie Mix, egg and water to mixer bowl. Mix to combine.
- Wrap the cookie dough in plastic wrap and refrigerate for 1 hour.
- Roll out cookie dough to 1/8-inch thick. Cut with a 1-1/2-inch star cookie cutter, then cut out center from half of cookies using smaller decorative star cookie cutter.
- Arrange on a sheet pan prepared with cooking spray and/or parchment.
- Bake in conventional oven for 5-7 minutes or convection oven for 3-4 minutes (or until done). Cool completely.
- Empty Vanilla Frosting Mix into a mixer bowl and add milk. Using whip attachment, mix on low speed until incorporated. Then, scrape down sides of mixer bowl. Add red food coloring and mix on high speed for 4 minutes. Chill covered until ready to use.
- Spread bottom cooled cookie (those without cut-out) with 1/4 teaspoon of Frosting. Top with center cut-out cookie.