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Yield:
4 dozen cookies. PER COOKIE: 74 calories; 1g protein; 9g carbohydrates; 4g fat (2g saturated); 40mg sodium; 12mg cholesterol. Pinwheel Refrigerator Cookies
Adapted from “The Betty Crocker Cookbook.” Intimidated by a pinwheel? A simpler bulls-eye variation is below. 1 1/4 cup unsalted butter (2 1/2 sticks), at room temperature 1 1/2 cup powdered sugar
1 egg 3 cups all-purpose flour, plus more for rolling out dough 1/2 teaspoon salt
1/4 cup unsweetened cocoa BEAT butter, sugar and egg with an electric mixer on medium speed until light and fluffy. Reduce speed and add flour and salt, mixing until a dough forms. (You may need to use your hands to shape it into a ball.) REMOVE dough from bowl and divide in half; return half to mixing bowl. On low speed, beat in cocoa powder until evenly mixed.
DIVIDE each flavor of dough in half. On a floured surface, roll plain dough into a rectangle about 8-by-10 inches. Shape the edges to make all sides straight. Repeat with the chocolate dough, then place it on top of plain dough and roll up tightly. (You may need to run a knife or metal spatula under the dough to loosen it from the counter.) REPEAT with remaining dough. (Make a simple bulls-eye cookie by dividing and rolling the chocolate dough into two cylinders 8 inches long, then dividing and rolling the vanilla dough into two rectangles 8 inches long and about 3 inches wide. Place the chocolate tubes on the vanilla dough and wrap, pressing the seam to seal.) WRAP logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer.
TO BAKE, preheat oven to 350 degrees. Unwrap log and use a sharp knife to cut into 1/4-inch slices. (If using a frozen log, let sit at room temperature 15 minutes before slicing.) Place slices 1 inch apart on ungreased cookie sheet and bake for 13 to 15 minutes or until golden around the edges. Gently transfer to wire rack to cool. Yield: 4 dozen cookies.
PER COOKIE: 88 calories; 1g protein; 10g carbohydrate; 5g fat (3g saturated); 27mg sodium; 17mg cholesterol. Refrigerator Shortbread Cookies This buttery shortbread, adapted from Martha Stewart, is great plain, but can be jazzed up with additional
ingredients.
1 cup (2 sticks) unsalted butter, room temperature 1 cup powdered sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 2 cups all-purpose flour, plus more for rolling out dough Mix-ins (see below) BEAT butter, sugar, vanilla and salt on medium speed with electric mixer until smooth and fluffy. Reduce mixer to low speed and beat in flour, mixing until a dough forms. If desired, stir in any mix-ins (see below). DIVIDE the dough in half. Working on a lightly floured surface, gently roll each piece of dough into a log about 1 1/2 to 2 inches wide. (You may need to flour your hands a bit.) If desired, roll each log in a decorative coating such as finely chopped nuts, candy sprinkles, coconut, etc., pressing in gently. You’ll need 1/4 cup to 1/3 cup of coating to cover both logs. WRAP logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer. Refrigerate up to four days or freeze up to 3 months. TO BAKE, preheat oven to 350 degrees. Unwrap log and use a sharp knife to cut 1/4-inch slices. (If using a frozen log, let sit at room temperature 15 minutes before slicing.) PLACE slices 1 inch apart on ungreased cookie sheet and bake 13 to 15 minutes or until golden around the edges. Gently transfer to wire rack to cool. Mix-in options: 1/3 cup chopped dried cherries or other dried fruit; grated zest of 2 lemons or limes; 1/2 cup finely chopped walnuts, peanuts or pecans; 1/2 cup mini-butterscotch or other flavored chips. Yield: 3 dozen cookies. PER COOKIE: 84 calories; 1g protein; 9g carbohydrate; 5g fat (3g saturated); 17mg sodium; 14mg cholesterol.
