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» HEALTHY HOLIDAY COOKIES
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HEALTHY RECIPES COLLECTIONS
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HEALTHY RECIPES COLLECTIONS
Healthy Holiday CookiesDelicious cookies you'll love to bake and to eat this holiday season.Baking during the holidays can be one of the true joys of the season, and sharing and eating festive cookies is something we look forward to all year long. Here at EatingWell, our annual holiday cookie swaps have yielded some incredible goodies—from our 2007 Grand Prize winner One Nutty Date, to Ginger Crinkle Cookies that take only ten minutes to prep—and all with a wonderful health bonus. Our cookie recipes use sweeteners judiciously, no hydrogenated fat, contain all-natural ingredients and as much whole-grain flour as possible. So, bake a dozen or two, swap with friends and family and enjoy these terrific cookies. 2007 Cookie Contest Winners | Quick Holiday Cookies | More Cookies | Cooking Tips | Related ArticlesHealthy Holiday Cookie Recipes
Cookie Cooking TipsTo make a quick cookie glaze: Combine 2 cups confectioners’ sugar with 2 to 2 1⁄2 tablespoons warm water (depending on the desired consistency) and 1 teaspoon vanilla extract or orange juice (or lemon or lime juice). To tint the glaze, place small quantities in several small bowls. Add a little food coloring to each bowl and mix well. (Paste food colors give the most vivid results.) Allow glazed cookies to dry completely before packaging or storing. To make a piped design: If icing seems too stiff, thin with a few drops of water. Spoon icing into a pastry bag fitted with a fine writing tip or a paper piping cone. (To make a paper piping cone, cut a piece of parchment or wax paper into a 15x12x8-inch triangle. Starting at the short corner, wrap the triangle up along the long side to make a tight cone. Fold the tip into the cone to secure it. Spoon icing into cone, close the top of the cone and fold edges over to seal. Cut a small opening in the tip.) To outline a cookie for accent, pipe a continuous line or a series of connected dots around it. Baking with butter: Room-temperature butter for cake batter is one of the biggest culinary missteps. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will be liquefied and the cake will be flat. To get “cool” butter: Cut refrigerated butter into chunks and let them sit in a bowl for 5 minutes before beating. Related Articles2007 Cookie Contest Winners! Kitchen Tips and Techniques/Baking Stay current with the latest issue of EatingWell. Subscribe Risk-Free Now!
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