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That’s right, I participated in the Great Food Blogger Cookie Swap 2011, and just look at my awesome haul!

From XXX I got YYY

From XXX I got YYY

From XXX I got YYY

I sent out these cinnamon-spiced butterscotch-chip pecan chocolate cookies that I lightened up to get an amazing 40 kcal per cookie treat! In case you try to keep the cookie damage low over the holidays, like me, here are the nutritional stats to my best estimate: 40kcal, 1.75g fat, 5g carbs, 0.5g protein per cookie. Sound too good to be true? It kind of is, if I may pet myself on the back.

Ingredients:
– 3/4 cup sugar
– 1/4 cup margarine
– 1/2 teaspoon vanilla extract
– 1/4 cup fat-free egg product like Eggbeaters
– 1 1/8 cup all-purpose flour
– 1/2 tsp cream of tartar
– 1/4 tsp baking soda
– pinch salt
– 1/2 cup butterscotch chips
– 1/2 cup chopped pecans
– 2 tbsp baking cocoa
– 3 packets sugar substitute like Splenda or Sweet’N Low
– 1 tsp ground cinnamon

Steps:
1.
Heat over to 350F
2. Combine egg substitute, sugar, margarine and vanilla in a large bowl and beat on medium speed until you have a creamy consistency.
3. Add flour, baking soda and cream of tartar and stir well.
4. Stir in the pecans and butterscotch chips and divide into 1-inch balls (I used a tablespoon for portioning). You should get about 3 dozen cookies.
5. In a small bowl, combine sugar substitute and cinnamon, then roll the dough balls through the mixture.
6. Place the dough balls about one inch apart from each other on ungreased (!) cookie sheets.
7. Bake for 8 to 10 minutes. The cookies should be lightly browned and set into a cookie shape. Immediately move them to a cooling rack.
8. Congratulate yourself on being “good” this Holiday season and dig in.