Sometimes you have to be inventive to get your children to eat
fruit. You seldom have to persuade them to eat cookies. So why not bake
up something special that is healthy for them and easy for you? Get them
involved in baking. If they prefer, use other berries or fruits. Or add
more nutrients and vitamins by adding a spice. Try 1/2 teaspoon of
cinnamon or 1/4 teaspoon cardamom. Experiment with extracts. Use
vanilla, coconut or a little peppermint, if you can't find a raspberry
extract or don't want to run to the store.
Raspberry Drop Cookies
Heat oven to 375 degrees Fahrenheit and grease (or cover with parchment paper) a flat cookie sheet. Baking time will be 12 to 14 minutes, depending upon whether you use fresh or frozen raspberries. The frozen ones have more moisture (try draining them first) and may take a little longer to bake. Only one bowl is necessary.
Cream: 1/2 cup butter, softened (1 stick)
with 1/2 cup powdered sugar
and 1/2 teaspoon raspberry extract
Add: 1 cup flour
Stir in: 1/2 cup chopped raspberries
Cream the first three ingredients for 2 to 3 minutes. Add flour and stir in the raspberries. Drop with a cookie scoop and bake 12 to 14 minutes. Cookies should have golden edges.
This batch will make just 16-18 cookies when using a tablespoon scoop, so you may want to double the recipe or make two batches using a different fruit in each. Your child can mirror what you do. Perfect for those independent kids, who want to do it themselves. Since there are no eggs, it is all right if you or your children want to flavor test the raw dough. I often use a non-hydrogenated vegetable oil/butter blend with about a third less fat. It works great. You can use bleached or unbleached flour, but the unbleached is less sticky and thus pops out of your cookie scoop easier.
This is a great way to use up those leftover raspberries, blueberries or even strawberries. I recently wowed a friend with my blueberry version using a coconut extract. Cut the blueberries in half and bake at 350 for 12 minutes. Figure about 80-89 calories for each raspberry cookie, depending on the type of butter you use.
Raspberry Drop Cookies
Heat oven to 375 degrees Fahrenheit and grease (or cover with parchment paper) a flat cookie sheet. Baking time will be 12 to 14 minutes, depending upon whether you use fresh or frozen raspberries. The frozen ones have more moisture (try draining them first) and may take a little longer to bake. Only one bowl is necessary.
Cream: 1/2 cup butter, softened (1 stick)
with 1/2 cup powdered sugar
and 1/2 teaspoon raspberry extract
Add: 1 cup flour
Stir in: 1/2 cup chopped raspberries
Cream the first three ingredients for 2 to 3 minutes. Add flour and stir in the raspberries. Drop with a cookie scoop and bake 12 to 14 minutes. Cookies should have golden edges.
This batch will make just 16-18 cookies when using a tablespoon scoop, so you may want to double the recipe or make two batches using a different fruit in each. Your child can mirror what you do. Perfect for those independent kids, who want to do it themselves. Since there are no eggs, it is all right if you or your children want to flavor test the raw dough. I often use a non-hydrogenated vegetable oil/butter blend with about a third less fat. It works great. You can use bleached or unbleached flour, but the unbleached is less sticky and thus pops out of your cookie scoop easier.
This is a great way to use up those leftover raspberries, blueberries or even strawberries. I recently wowed a friend with my blueberry version using a coconut extract. Cut the blueberries in half and bake at 350 for 12 minutes. Figure about 80-89 calories for each raspberry cookie, depending on the type of butter you use.
Copyright 2011 by Linda K. Murdock.
Linda K. Murdock is the author of A Busy Cook's Guide to Flavor-Packed Cookies & Bars. This recently released book includes 63 different flavors with a cookie and bar recipe for each of the flavors. Flavors include her popular Eggnog Cookies, Lime (like key lime pie), Maple Yogurt Chip, Root Beer, Curry Pecan and others. Easy instructions and readily available ingredients make this a must for busy bakers, who prefer more flavor and less sugar in their desserts. To learn more go to http://bellwetherbooks.com
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Linda K. Murdock is the author of A Busy Cook's Guide to Flavor-Packed Cookies & Bars. This recently released book includes 63 different flavors with a cookie and bar recipe for each of the flavors. Flavors include her popular Eggnog Cookies, Lime (like key lime pie), Maple Yogurt Chip, Root Beer, Curry Pecan and others. Easy instructions and readily available ingredients make this a must for busy bakers, who prefer more flavor and less sugar in their desserts. To learn more go to http://bellwetherbooks.com
Made From Fresh Fruits And Vegetable Recipes
Secret To A Vibrant And Healthy Lifestyle
That You Can Find Easily At The Comfort Of Your Kitchen.
For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html
For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html
Secret To A Vibrant And Healthy Lifestyle
That You Can Find Easily At The Comfort Of Your Kitchen.
For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html
For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html
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