The Cookie Monster

Late at night, when the children are tucked away, when the lights are dimmed and the kitchen is closed, out lurks a monster. You can hear it if you listen carefully and mark the sounds. Its movement's are like the furtive footsteps of someone running across your hard wood floors. Its voice-quietly cacophonous-the rubbery sound of the refrigerator opening and closing, or the sliding of a drawer, the rustling for silverware…the surprised shriek when your husband snaps on the light and finds you huddled over a five pound bucket of cookie dough (thank you Sam's Club.) This is the Cookie Monster. She is you. She is I.

But what are we to do with her? She can get out if you close the closet door. She is too savvy-and perhaps too large-to fit underneath the bed. Light will not banish her-witness the aforementioned late night outing. The Cookie Monster simply ignored her mate's query of 'what are you doing?' To the Cookie Monster the answer seemed obvious. Besides how to answer at all when some uncontrollable Cookie Monster instinct will not let you put the spoon down? Shovel, shovel, shovel! That is the Cookie Monsters motto.

A stake through the heart? Please, cookies provide quite a lot of padding, thank you. Face it, this is one monster that will not go quietly into the night; won't be happy locked away in an attic, content to come out only on holidays and special occasions. You cannot defeat her. Your only hope for control is to satiate her perpetual need with cookies that are both delectable and lower in fat, calories--those evils even Cookie Monsters have been taught to fear.

We can still leave a plate out for the monster; she should not be forced to skulk in the night. Embrace her even while you teach her new ways of indulging. Reserve the "full fat" cookies for the special occasions (but do not fear, the Cookie Monster can find at least one national holiday a month that is worthy of celebration). For the Cookie Monsters daily and weekly fixes try one of the recipes given below-and avoid discount warehouses until the Cookie Monster has been taught some control.

The Recipes :

Coffee Sponge Drops

For the dough For the filling
1/2 cup all purpose flour 4 oz. ( 1/2 cup) low fat cream cheese
1 tablespoon instant coffee granules 1 1/2 oz. ( 1/4 cup) chopped preserved ginger
2 eggs
6 tablespoons sugar

1) preheat the oven to 375 degrees
2) line two baking sheets with baking parchment
3) make the filling by beating the cream cheese and ginger
4) chill until required
5) sift the flour and the coffee granules together
6) combine the eggs and sugar in a bowl
7) beat with a hand held mixer until the mixture is thick and mousse-like
8) carefully add the sifted flour and coffee mixture and gently fold in with a metal spoon, being careful not to knock out any air
9) spoon the mixture into a pastry bag fitted with a 1/2 inch plain nozzle
10) pipe 1 1/2 inch rounds on the baking sheets
11) bake for 12 minutes
12) cool on a wire rack, then sandwich together sides with the filling



Chocolate Pecan Drops

4 egg whites, at room temperature 3/4cup sugar
1/4 teaspoon salt 12 oz. miniature chocolate chips
1 teaspoon vanilla 1 cup finely chopped pecans

1) In a mixer on medium-low speed, beat the egg whites until frothy, about 2 minutes.
2) Increase the mixer speed to high, add salt and whip to stiff, but not dry peaks. Reduce the speed to medium.
3) Add the vanilla and then the sugar, a few tablespoons at a time. Whip to glossy peaks, about 2 minutes.
4) Gently fold in the chocolate chips and the pecans.
5) Drop by the tablespoon onto cookie sheets lined with parchment.
6) Bake 45 minutes, in a 350 degree oven. Turn oven off and leave in oven overnight without opening the oven door.
Tip: To reduce calories further, you can scale back on the sugar, chocolate chips, and pecans. I recommend making them the first time with the full amount of sugar to get a feel for how much you want to cut back.
Yield: 32 cookies
Prep Time: 10 minutes

Honey Oat Cookies

3 tablespoons butter, room temperature 1 tablespoon water
1/2cup brown sugar 1/2 cup flour
1/4 cup honey 1/2 teaspoon salt
1egg 1/4 teaspoon baking soda
1 1/2 cup rolled oats
any amount of the following
chopped dates, raisins, nuts

1) Preheat oven to 350 degrees F.
2) Grease a cookie sheet.
3) Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly.
4) Sift together the dry ingredients then stir in the oats.
5) Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen.
6) Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.
Yield: about 30 cookies
Prep Time: 20 minutes


Devil's Delight Cookies
1/4 cup margarine softened 1 1/2 cup cocoa powder, sifted
1/2 cup Fat-Free Buttermilk 2/3 cup granulated sugar
1 teaspoons pure vanilla extract 1 teaspoon baking soda
2 egg whites whipped 1/4teaspoon salt
1 1/2 cup unbleached flour 2 teaspoons powdered sugar, sifted

1) Preheat oven to 350.
2) Prepare baking sheets with cooking spray; set aside.
3) In a mixing bowl, combine margarine, buttermilk, vanilla extract, and egg whites.
4) In another mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt.
5) Mix wet ingredients with dry ingredients just until moistened.
6) Drop dough by tablespoonfuls, 2" apart onto prepared baking sheets.
7) Bake for seven minutes; sprinkle with powdered sugar


Chocolate-Chip Cookies

1 1/4 cups all-purpose flour 2/3 cup packed brown sugar
1 1/4cups whole-wheat flour 1/4 cup applesauce
1 teaspoon baking soda 1 teaspoon vanilla extract
1/2 teaspoon salt 1 large egg
3/4 cup reduced-calorie stick margarine -- softened 1 large egg white
2/3 cup sugar 1/2 cup reduced fat semi-
sweet chocolate chips

1) Preheat oven to 350
2) Combine first 4 ingredients in a bowl; stir well. Set aside.
3) Combine margarine and sugars in a large bowl; beat at medium speed of a mixer
until light and fluffy
4) Add applesauce, vanilla, egg, and egg white; beat well.
5) Add dry ingredients; beat at low speed until well-blended. Stir in chips.
6) Drop dough by level teaspoons, 1 inch apart, onto baking sheets coated with cooking spray.
7) Bake at 350 for 12 minutes or until almost set.
8) Remove from oven; let stand 2 to 3 minutes or until firm. Remove cookies from pans; let cool on wire racks.










posted by Frodgie at 3:20 AM