Here’s a recipe for a simple, old-fashioned cookie that will quickly disappear from your cookie jar.
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine (1 stick), softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
- Preheat oven to 350 F. In small bowl, combine flour, baking powder and salt.
- In large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until blended. Reduce speed to low; beat in flour mixture just until combined, scraping bowl with rubber spatula.
- Drop dough by heaping teaspoons, 2 inches apart, on two ungreased cookie sheets. Bake until browned around edges, 10 to 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With wide spatula, transfer cookies to wire racks to cool completely.
- Repeat with remaining dough.
Makes about 42 cookies. ¥ Each cookie: About 54 calories, 1g protein, 8g carbohydrate, 2g total fat (1g saturated), 11mg cholesterol, 46mg sodium. For thousands of triple-tested recipes, visit our website at www.goodhousekeeping.com/recipefinder/. (c) 2014 Hearst Communications, Inc. All rights reserved.
Here’s a hearty soup that features the bounty of the sea. If you’re lucky enough to live in an area where fresh fish is abundant, use it. Frozen works just fine too.
2 cups thinly sliced onion
1 cup chopped celery
2 cups diced raw potatoes
1 cup shredded carrots
2 cups water
1/2 teaspoon lemon pepper
8 ounces white fish fillet, cut into bite-size pieces
1 (12-fluid-ounce) can evaporated fat-free milk
1 cup fat-free milk
1 cup shredded reduced-fat Cheddar cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
- In a large saucepan sprayed with butter-flavored cooking spray, sauté onion and celery for 5 minutes. Add potatoes, carrots, water and lemon pepper. Mix well to combine. Bring mixture to a boil. Lower heat, cover and simmer for 10 minutes.
- Stir in fish pieces and continue simmering for 10 minutes or until vegetables and fish are tender. Add evaporated milk, fat-free milk and Cheddar cheese. Mix well to combine. Continue simmering until cheese melts, stirring often.
- When serving, garnish each bowl with parsley flakes. Makes 6 (1 1/3 cup) servings.
¥ Each serving equals: 208 calories, 4g fat, 18g protein, 25g carb., 365mg sodium, 2g fiber; Diabetic Exchanges: 1 1/2 Meat, 1 Fat-Free Milk, 1 Vegetable, 1/2 Starch.
(c) 2014 King Features Synd., Inc.