Preperation:

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Recipe Description : This cookie recipes is a traditional Christmas recipe Ingredients : • 3 cups all-purpose flour • 1 1/4 teaspoons baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon ground nutmeg or ground cinnamon (optional) • 1/8 teaspoon salt • 1 1/2 cups granulated sugar • 1/2 cup butter or margarine (at room temperature) • 1 cup reduced-fat sour cream • 1 large egg • 2 teaspoons vanilla • 2 cups sifted confections sugar • 3 tablespoon low-fat (1% milkfat) milk • 1/2 teaspoon vanilla • paste or liquid food coloring (optional) Preperation: • In a medium-size bowl, combine the flour, baking powder, baking soda, nutmeg (if using), and salt. In a large bowl, with an electric mixer on medium, cream the granulated sugar and butter, beating until fluffy, scraping side of bowl often. • Add the sour cream, egg, and the 2 teaspoons vanilla, beating well. Using a wooden spoon, stir in the flour mixture just until flour disappears. Divide the dough into 3 equal pieces. Wrap each piece of dough in plastic wrap. Refrigerate for 1 hour or until thoroughly chilled and easy to handle. • Preheat the oven to 375°F. On a lightly floured surface, roll out 1 piece of dough to 1/4-inch thickness and cut into shapes with cookie cutters. With a spatula, transfer the cookies to ungreased cookie sheets, placing them 2 inches apart. Bake for 8 to 10 minutes or until the edges are firm and bottoms are lightly browned. Remove cookies and cool on wire racks. Repeat with remaining dough. • To prepare the glaze, in a medium-size bowl, stir together confectioners sugar, half of the milk, the 1/2 teaspoon vanilla, and a little food coloring (if using). Gradually stir in enough of the remaining milk to make the mixture of glazing consistency. Spread the top of each cooled cookie with some of the glaze. Allow glaze to dry completely. Store cookies in an airtight container (do not freeze glazed cookies).

Sour Cream Sugar Cookies

Recipe Description :

This cookie recipes is a traditional Christmas recipe

Ingredients :

• 3 cups all-purpose flour

• 1 1/4 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground nutmeg or ground cinnamon (optional)

• 1/8 teaspoon salt

• 1 1/2 cups granulated sugar

• 1/2 cup butter or margarine (at room temperature)

• 1 cup reduced-fat sour cream

• 1 large egg

• 2 teaspoons vanilla

• 2 cups sifted confections sugar

• 3 tablespoon low-fat (1% milkfat) milk

• 1/2 teaspoon vanilla

• paste or liquid food coloring (optional)

Preperation:

• In a medium-size bowl, combine the flour, baking powder, baking soda, nutmeg (if using), and salt. In a large bowl, with an electric mixer on medium, cream the granulated sugar and butter, beating until fluffy, scraping side of bowl often.

• Add the sour cream, egg, and the 2 teaspoons vanilla, beating well. Using a wooden spoon, stir in the flour mixture just until flour disappears. Divide the dough into 3 equal pieces. Wrap each piece of dough in plastic wrap. Refrigerate for 1 hour or until thoroughly chilled and easy to handle.

• Preheat the oven to 375°F. On a lightly floured surface, roll out 1 piece of dough to 1/4-inch thickness and cut into shapes with cookie cutters. With a spatula, transfer the cookies to ungreased cookie sheets, placing them 2 inches apart. Bake for 8 to 10 minutes or until the edges are firm and bottoms are lightly browned. Remove cookies and cool on wire racks. Repeat with remaining dough.

• To prepare the glaze, in a medium-size bowl, stir together confectioners sugar, half of the milk, the 1/2 teaspoon vanilla, and a little food coloring (if using). Gradually stir in enough of the remaining milk to make the mixture of glazing consistency. Spread the top of each cooled cookie with some of the glaze. Allow glaze to dry completely. Store cookies in an airtight container (do not freeze glazed cookies).

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Please do visit our site for hundreds of Veg Recipes for Home Cooking – for appetizers, salads, soups, main course dishes, chili recipes, desserts, Cookie Recipes, Chocolate recipes and an extensive cooking guide.

How would you like to be able to cut out half the fat from your favorite recipes? And what if you could do it without altering the taste or baking method?

It would be a cookâ??s dream! And now, the solution is finally within your grasp. One simple ingredient can cut half the butter/oil/shortening from your recipes. If you can use a measuring spoon, you can unlock all the delightful health and cooking secrets of the greatest new addition to baking.

What could be so amazing, and how does it work?

Please allow me to explain the Chia Seed to you. You may have already heard of Chia, in the form of a Chia Pet. Indeed, these are the very same seedsâ?¦only these seeds are 100% natural, selected and packaged for food grade consumption. Donâ??t dismiss these as some novelty, though! Food-grade chia is serious business for your health and cooking. Carefully selected plants produce a mixture of black and white seeds for optimized nutrition. Every tiny seed is packed with fiber, omega-3 oil, anti-oxidants, complete protein, and so much more.

So you may be saying to yourself â??Sure, these sound healthy, but what does this have to do with my most delicious brownie recipe?â? Thatâ??s the next step, and one of the unique features of Chia. When you mix the seeds with water or any other liquid, they hydrate. This means that each seed will form a big bead of gel around the outside; which is made of whatever liquid you hydrated them in. The gel has the consistency of a gelatin snack, and is not easily removed from the seedâ??s surface. You can actually watch the process in action with the following recipe.

Chia Gel” title=”Chia Gel”>Chia Gel Recipe:1 tbsp dry Chia seeds9 tbsp filtered water (or other liquid)Stir together the Chia and water with a fork, to prevent clumping. Leave the mixture alone for 10-15 minutes on the counter top. When you return, the bowl or glass will not be full of water any more. Instead, you will see a thick gelatin, with the seeds suspended inside. It will slide, but not pour. Youâ??ve turned 1 tablespoon of seeds into 9 tablespoons of useful gel. This is Chia Gel, and it can be used instead of butter or oil in recipes.

Chia gel is as easy to use as butter or oil. It will keep for 1 week in a covered container in the refrigerator. (if you donâ??t cover it, it will dry up) Simply scoop the gel with a tablespoon measure, and add it to your recipes just as you would butter.

Why does it work so well?Chia Seeds donâ??t have any flavor of their own. Instead, they take on the taste of whatever you add them to, and distribute that flavor. In that way, they can actually amplify flavors, and make your cooking even MORE delicious! But, be sure to use filtered water when you hydrate the seeds, or any unsavory flavors in your tap-water will be magnified. The healthy omega-3 oils and soluble fiber gelling action go to work moistening and enhancing the tastes in your recipe.

For example:If â??Grandmaâ??s Favorite Chocolate Chip Cookiesâ? recipe calls for 8 tablespoons of butter, use 4 tablespoons of butter and 4 tablespoons of chia gel. Bake the cookies just as you normally would.

Are there any side effects?No, there are only side-benefits! The exterior of the Chia seed holds on to moisture, ensuring your baked goods donâ??t dry out while cooking, and stay moist and rich-tasting for longer. These seeds also have high levels of anti-oxidants. Anti-oxidants are more than good for your body, theyâ??re natureâ??s healthy preservative. They are what allows the seed to be dry-stored safely for over 2 years, without ever going rancid, or decreasing in effectiveness. Donâ??t try that with flax or millet, theyâ??ll go rancid as the oils inside spoil! Itâ??s these same anti-oxidants that keep food baked with chia fresh for longer periods.

B-vitamins in my banana bread?Itâ??s not as far-fetched as youâ??d think. Baked goods like muffins, cookies and breads are usually considered for dessertâ?¦and theyâ??re not considered to be loaded with nutrition. While Chia seeds canâ??t turn your pancakes into the nutritional equivalent of broccoli, they can add extra nutrition to the things you already like to eat. You donâ??t even have to cook with them, you can just sprinkle them onto any food thatâ??s â??wetâ?? enough so that the seeds donâ??t just bounce right off. What exactly do you add to foods when you add chia?Anti-oxidants- for heart health and to combat inflammationA full range of b-vitamins- necessary for energy23% complete protein- to build strong bodies, and keep your energy up6 times more calcium by weight than milk- for healthy bones in children & adultsBoron- a trace mineral your body needs to effectively absorb calciumSoluble & Insoluble fiber- reduce the risk of colon cancer, and help clean up the intestines to avoid problems like diverticulitis

No ordinary baked good can pack in all of the above, but when you start using chia, youâ??ll be able to add all that in, on top of cutting out half the fat. Itâ??s time to take your home-made foods to the next level with Chia Seeds. You can easily use them in your own recipes, or use easily available Chia Seed Recipes online too! You and your family deserve the best nutrition and the best flavor,  and you can get it right now with MySeeds Chia!

SPICE COOKIES

6 tbsp vegetable shortening

6 tbsp unsalted butter

1 cup Splenda granular

1/4 cup egg substitute

1/4 cup molasses

2 cups all-purpose flour, sifted

3/4 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

In a large mixing bowl, mix together shortening, butter, sugar substitute, egg substitute and molasses.  Put flour and spices into a flour sifter and sift into shortening mixture.  Stir to form dough.  Wrap dough in plastic wrap and chill in refrigerator until firm, approximately 2 hours.

Preheat oven to 350 degrees.  Remove dough from refrigerator.  For dough, roll 1 heaping teaspoon at a time, into balls.  Place balls on an ungreased cookie sheet and pat down gently with a fork, making a criss-cross pattern as you would for peanut butter cookies.  Bake for 10-12 minutes.  Do not overbake.  These cookies will look chewy but will crisp up as they cool.  Cool on a wire rack.

Enjoy!