This week I made the same cookies as week 23, but I used Splenda instead of sugar. They might have been ok to someone who didn't eat much sugar, but I really did not enjoy these. They were more dense and they tasted like baking soda. Someone ate them, though, because there were very few left. I also made the cheesecakes with Splenda, but the Splenda sweetness is just way too overpowering to me. I probable could have used less. Sorry, but sugar is just better.
Friday, April 15, 2011
Sunday, March 27, 2011
Week 23: Crisp Lemon Sugar Cookies
I also used them as the crust to my individual cheesecakes. I saw this recipe on Paula Deen several years ago. She uses a vanilla wafer on the bottom, but I thought these cookies would be perfect. I halved this recipe and made just 6. If you've given up on sugar, I've made these cheesecakes with Splenda. The cookies could probably be made with Splenda as well.
Aren't they pretty?
Week 22: Fancy Sugar Cookie Bars
Week 21: Cookie Jar Nut Cookies
I'm about 3 weeks behind on my blog. I made the cookies each week, but I'm just now blogging about them. Here we go:
These cookies were not that great to me. My husband said he enjoyed them, but I didn't care for the taste, and I had a difficult time baking them. The first batch came out undercooked, the second over cooked, and the final batch a little crunchy. I added some chocolate chips to my last batch, but I still didn't care for them. I didn't really like the nutmeg flavor.
Sunday, February 27, 2011
Week 20: Vanilla-Glazed Apple Cookies
These would make a great cookie in the fall or during the holidays. They made the house smell wonderful!
They wouldn't be my cookies without some kind of mishap. I usually cook two pans of cookies at the same time. During my first batch, one pan looked ready, but the other pan looked like it needed more time. I didn't reset the time, and I forgot about them.
Oops.
Sunday, February 20, 2011
week 19: Raspberry Delights
This was my first experience making a bar cookie, and my first experience using jam in a cookie. I used Smuckers Simply Fruit. I really like these. They are very tasty. I wish I had used a little less jam than I did, because the cookie part tastes so good that the jam takes away from it. I also liked that I could put all of the cookies in one pan and bake them once, rather than having to bake them in batches. I put a layer of parchment paper down in the pan, which slid out very easily, and made slicing the pieces much easier.
Saturday, February 19, 2011
week 18: Scottish Shortbread
I originally planned to make a different cookie in honor of Valentines' Day, but I didn't have some of the ingredients, and I wasn't in the mood for something complicated. I wanted something easy, with ingredients I had on hand. I thought these would be the perfect, simple cookie. Not many ingredients, and not very many directions.
I think it would have been easy had I listened to my own advise from last week...let your butter soften before trying to cream it with the sugar. This recipe is ALL butter, and I tried to cream it with the hand mixer before it was soft enough, which burned out the motor. Thankfully, I also have a stand mixer that I could transfer it to, but I like using the hand mixer so much better. I guess I know what I'm doing with the gift card my husband gave me for Valentines Day.
The cookies turned out very good, and I dipped a few in chocolate just for me. I just can't get enough chocolate these days.
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