Dessert is a normal part of the holiday meal. With that in mind, we've got the perfect gift for you -- a delicious cookie you'll be happy to serve your family and friends! Its walnuts are full of fiber and a great source of healthy essential fatty acids and protein. And instead of bad fats butter or margarine, you can bake this treat with canola oil. The end result: a crunchy cookie free from saturated and trans fat!
Walnut Cookie Crunchies
2 cups unbleached flour, unsifted
1/2 cup sifted powdered sugar
2.5 tsp. baking powder
1/2 tsp. of cinnamon
1/4 tsp. of ginger
1/4 tsp. of nutmeg
1 cup packed dark brown sugar
3 Tbsp. vegetable oil
2 Tbsp. molasses
3 large egg whites
3/4 cup chopped walnuts
Cooking spray
Place walnuts on a pan and toast in 350-degree oven for about 10 minutes. Let cool. Prepare 2 baking sheets by spraying lightly with cooking spray. Measure flour by spooning into a dry measuring cup and leveling with a knife. In a bowl using a wire whisk, mix the flour, powdered sugar, baking powder and spices together. In a separate large bowl, mix brown sugar, oil, molasses and egg whites until well blended.
Add dry ingredients to the wet ones and mix well. Stir in walnuts. Drop level tablespoonfuls of the batter 2 inches apart onto baking sheets. Bake at 350 degrees for 10 minutes, let cool for about 3 minutes, remove from pans and cool on wire racks.
Makes 36 cookies. Each cookie contains about 85 calories, 2.7g fat, no cholesterol and 15mg sodium.
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