Okay, maybe not the healthiest… but much healthier than other versions.
The Pistachio Cookies with Fennel are a good source of Vitamin C (thanks to the fennel). What’s more, the pistachio nuts are enriched in antioxidants and feature essential fatty acids, said to be useful for reducing cholesterol. Pistachio nuts are also believed to be a good source of B Vitamins, calcium, iron and selenium.
The second recipe for Dark Chocolate Cookies is low in fat. In fact, the major source of fat in the recipe comes from the almonds, which provide “good” fat. In addition, almonds contain fiber, protein, calcium and minerals. The dark chocolate is also a nutritional bonus as it contains antioxidants, which have been proven to lower blood pressure.
PISTACHIO COOKIES WITH FENNEL
Ingredients:
1 cup butter, softened
1 1/2 cups sugar
1 egg
2 tablespoons almond extract
1 tablespoon lemon zest
1 1/2 teaspoons fennel seeds
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pistachio nuts, chopped, plus extra for garnish
Directions:
Preheat oven to 350 degrees.
Beat butter with electric mixer at medium speed until creamy. Gradually add sugar, mix well. Add egg, beat well. Add almond extract, lemon zest and fennel seeds, then mix to combine.
In a medium bowl, combine flour, baking powder and salt, gradually add to butter mixture, beat well. Stir in nuts (dough will be stiff).
Shape dough into 1-inch balls, then place 2 inches apart on ungreased baking sheets. Next, flatten balls slightly and sprinkle with extra nuts.
Bake for 10 minutes or until lightly browned.
Cool slightly on baking sheets for 10 minutes before serving.
DARK CHOCOLATE COOKIES
Ingredients:
6 oz. dark chocolate (60% or greater)
2 large egg whites, at room temperature
1/8 teaspoon cream of tartar
1/4 cup granulated white sugar
1/2 teaspoon vanilla extract
3/4 cup finely ground almonds
Directions:
Melt dark chocolate in microwave in 30-second intervals until smooth. Set aside to cool slightly.
Preheat oven to 350 degrees.
Spray two large cookie sheets with nonstick spray.
Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Continue beating, adding in sugar and vanilla slowly, until mixture forms stiff peaks.
Gently fold in chocolate and almonds until fully incorporated. Drop teaspoons of batter onto the prepared cookie sheets, leaving one-inch between cookies.
Bake 10-12 minutes.
Makes 36 cookies.
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