Low fat Cinnamon Cookies
2 c sugar
1 1/2 tsp cinnamon
4 eggs
3 cups flour
1/2 tsp salt (opt)
1 tsp baking soda
1/2 c chopped nuts
Beat eggs until light. Add sugar & cinnamon. Add baking soda & flour. Beat until smooth. Fold in nuts.
Drop onto a greased baking sheet.
Bake at 375 for 10 - 12 minutes until light brown.
[NOTE: This cookie has an "odd" texture for a cookie. It is not soft - it reminds me of a stiff meringue.]
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Lemon Bars - Low Fat
Serving Size : 9
¾ c all-purpose flour, sifted
¼ c Yellow cornmeal
1 pinch Salt
1/8 tsp Baking soda
2 Tbl unsalted butter -- room temp
1 c Sugar -- divided
1 Egg yolk
1 Tbl Nonfat yogurt
¼ tsp Vanilla
2 Eggs
1 Egg white
½ c fresh lemon juice -- strained
Grated zest of 1 large lemon
¼ c all-purpose flour
Powdered sugar from dusting
Position rack in lower third of oven and Preheat oven to 350 degrees.
Spray pan lightly with vegetable oil spray.
Make the crust: Stir the ¾ cup of flour, the corneal, salt and baking soda together with a whisk to combine. Set aside. In a medium mixing bowl, beat the butter until creamy. Add 1/3 cup of the sugar and beat at high speed for about one minute or until mixture loses
its crumbly texture and begins to form a mass. Beat in the egg yolk, yogurt, and vanilla. Add the dry ingredients and beat on low speed just until combined. Scrape the bowl and beater. Knead the mixture briefly with your hands to mix thoroughly.
Press the dough evenly into the pan and prick all over with a skewer or fork. If pan is light weight, place on baking sheet. Bake until brown on top, about 20 to 25 minutes.
Make the topping: Whisk eggs and the egg white with the remaining sugar until combined. Whisk in the lemon juice and zest. Whisk in the ¼ cup of flour. When crust is brown, turn oven temperature down to 300 degrees. Pour topping over hot crust and bake 15 to 20 minutes, or until topping barely jiggles in the center when you shake the pan gently back and forth. Cool on a rack. Chill before cutting into squares.
Serve cold or at room temperature dusted with powdered sugar. They last a couple of days but are most delicious on the day they are baked. Do not freeze.
