3 Top-Rated low carb Christmas Cookies you have never heard of

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Salted Caramel Chocolate Chip Cookies

Only the best of the best for Santa.

Cherry Sugar Cookie Macaroons

 Cherry Sugar Cookie Macaroons

Ingredients

1
roll Pillsbury™ refrigerated sugar cookie dough
3/4
cup chopped macadamia nuts
3/4
cup coarsely chopped dried tart cherries
1
bag (7 oz) sweetened flaked coconut (about 2 1/2 cups)
2
teaspoons vanilla
1
cup red tart cherry preserves

Steps

  • 1Heat oven to 350°F. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature for 10 minutes to soften.
  • 2In medium bowl, break up cookie dough. Add nuts, cherries, coconut and vanilla. Mix with wooden spoon or knead with hands until well blended. Shape rounded tablespoonfuls of dough into balls. Place 2 inches apart on cookie sheets.
  • 3Bake 15 to 20 minutes or until edges are light golden brown. Cool 3 minutes. With back of teaspoon, make indentation in center of each cookie. Spoon 1 teaspoon preserves in each indentation. Cool completely, about 20 minutes. Store in covered container.

    Nutrition Facts

    Serving Size: 1 Serving
    Calories 140
    Calories from Fat 50
    % Daily Value
    Total Fat 6g 9%
    Saturated Fat 2 1/2g 13
    Exchanges:

    1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

    *Percent Daily Values are based on a 2,000 calorie diet.

    Chocolate-Almond Butter Turtles

     Chocolate-Almond Butter Turtles

    Ingredients

    1
    roll Pillsbury™ refrigerated sugar cookie dough
    2/3
    cup Jif® Crunchy Almond Butter
    1/2
    teaspoon Watkins™ Pure Vanilla Extract
    1
    cup semisweet chocolate chips (6 oz)
    24
    caramels, unwrapped
    24
    milk or dark chocolate-covered almonds

    Directions

    • 1Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
    • 2In large bowl, break up cookie dough. Add almond butter and vanilla. Mix with wooden spoon, or knead with hands until well blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
    • 3Bake 13 to 18 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
    • 4In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds, stirring once, until chips can be stirred smooth. Spoon and spread 1 teaspoon chocolate on each cookie.
    • 5In another small microwavable bowl, microwave caramels and 1 1/2 teaspoons water uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels can be stirred smooth. Spoon about 1 teaspoon caramel in center of each cookie; top with almond. Store covered.

      Easy Santa Cookies

      Easy Santa Cookies

    • Decorated in 3-D with frostings and coconut whiskers, these santas are edible art!

      Ingredients

      1
      roll Pillsbury™ refrigerated sugar cookies
      1/4
      cup all-purpose flour
      2
      cups powdered sugar
      2
      tablespoons butter or margarine, softened
      2
      to 3 tablespoons milk
      2
      to 3 drops red food color
      68
      semisweet chocolate chips (about 1/4 cup)
      34
      red cinnamon candies
      2/3
      cup coconut
      34
      miniature marshmallows

      Steps

      • 1In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
      • 2Heat oven to 350°F. Cut dough into 34 (1/4-inch) slices. On ungreased cookie sheets, place slices 3 inches apart.
      • 3Bake 8 to 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 5 minutes.
      • 4In small bowl, beat powdered sugar, butter and enough milk until smooth and spreadable. In small bowl, place half of frosting. Add red food color; stir until blended.
      • 5Frost cooled cookies with red and white frosting. Use small amount of frosting to attach chocolate chips for eyes and cinnamon candy for nose. Gently press coconut into white frosting for beard. Press marshmallow into red frosting for tassel on cap. Let stand until frosting is set. Store between sheets of waxed paper in tightly covered container.

      source;/www.pillsbury.com

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