This recipe was a little tricky and I didn't use flour when using the cookie cutter because the dough was already too crumbly but the cookies turned out great!
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. freshly grated nutmeg
- 1/8 tsp. mace
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla extract
Directions:
Over a small bowl, sift together the flour, baking powder, salt, nutmeg and mace. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed for 2 minutes. Reduce the speed to medium, slowly add the sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.
Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed. Add the remaining flour and beat until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.
Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
Let the dough stand at room temperature for 5 minutes. Place each dough disk between 2 clean, large pieces of plastic wrap. Roll out the dough to 1/8-inch thickness. (If the dough cracks while rolling, let it stand at room temperature for 5 to 10 minutes more.) Remove the plastic wrap and place the dough on a floured work surface. Lightly dust the top of the dough with flour.
Preheat an oven to 350°F.
Line several baking sheets with parchment paper. Dip circus cookie cutters into flour just before using and cut out the shapes. Hold each cutter over a prepared baking sheet and lightly depress the plunger to remove the cutout; the plunger will also imprint the tops of the cookies. Freeze the baking sheets for 15 minutes, or refrigerate for 30 minutes. Gather up the scraps, reroll and cut out more cookies.
Bake the cookies until very light golden brown, 14 to 16 minutes. Transfer the baking sheets to wire racks and let the cookies cool to room temperature. Makes about 20 cookies of each shape.
As most of you know I've mentioned Anne Lindsay's cookbook The New lighthearted Cookbook numerous times on here and mostly on my facebook page. I can't tell you enough how you should go out and buy it! It's so easy to cook from and all the ingredients are so easy to access. I've cooked just about every recipe from the cookbook, even though I haven't posted them all. I didn't want to post all the recipes and keep you all from buying the books. I got lucky and I actually came across two of Anne Lindsay's older cookbooks and I am so excited to start cooking from them!
I got the Lighthearted cookbook and Smart Cooking. I started going through them marking pages I liked but I realized I was putting a post it on every page haha. So I'm just planning on going through each one and cooking all the recipes.
I know how hard it is to find good cookbooks and recipes that work for our busy lifestyles and this is why I'm so excited about these because they are perfect for that!
I'd love to hear how the books are working for you guys!
Ingredients:
* 2 lbs ground turkey (or chicken)
* 3 egg whites
* 1 cup quick cooking oats
* 1/2 tsp ground cumin
* 1/2 tsp dried thyme
* 2 tsp dry yellow mustard
* 2 tsp black pepper
* 2 tsp chipotle pepper spice
* 1 tsp salt
* 2 tbsp garlic powder (2 cloves minced)
* 1 small onion (finely chopped)
* 2 celery stalks (finely chopped)
Directions:
1. Preheat oven to 375 degrees.
2. Spray muffin pan with canola or olive oil.
3. Mix all your ingredients together in one large bowl.
4. Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.
5. Bake for 40 minutes.
Makes 12 muffins.
My family actually wasn't a big fan of this recipe but I thought I would post it anyways
creamy coleslaw from cbc.ca/best recipes
Servings: 8
4 cups (1 L) finely shredded green cabbage
4 green onions, thinly sliced
2 stalks celery, thinly sliced
1 large carrot, finely diced
Half fennel bulb, thinly sliced
Half sweet red pepper, thinly sliced
Dressing:
1/3 cup (75 mL) Homemade salad dressing or light mayonnaise
1/3 cup (75 mL) light sour cream
1 tbsp (15 mL) each Dijon mustard and cider vinegar
2 tsp (10 mL) granulated sugar
1/2 tsp (2 mL) each salt and pepper
1/2 tsp (2 mL) mustard seeds or celery seeds
In large bowl, toss together cabbage, onions, celery, carrot, fennel and red pepper. (Make-ahead: Cover with damp towel and plastic wrap; refrigerate for up to 8 hours.)
Dressing:
In small bowl, stir together Homemade Salad Dressing, sour cream, mustard, vinegar, sugar, salt, pepper and celery seeds; scrape over cabbage mixture and toss to coat evenly. (Make-ahead: Cover and refrigerate for up to 2 hours.)
I used the marinade from The New Abs Diet Cookbook
It's a must try!
1/3 C Old Grand-dad or other bourbon
1/4 C Honey
3 Tbsp lo-sodium soy sauce
1 Tbsp brown sugar
1 Tbsp olive oil
1/2 Tsp ground ginger
1/4 Tsp red pepper flakes
1/4 Tsp black pepper
1 Pork Tenderloin
Mix the ingredients together and combine with tenderloin in a large ziplock bag and marinade for up to 4 hours.
Preheat oven to 400F and bake the tenderloin for 30-45 minutes. To help the tenderloin hold it's moisture I also sprinkled some course pepper and flour over the top before I baked it. This turned out really moist and good. We prefer to bbq our tenderloins but this is a great alternative!
These are so delicious! From the New Lighthearted Cookbook
1lb Cod or Salmon fillets
2 tsp finely grated ginger root
1 tbsp dry sherry or lemon juice
1 tbsp honey
1 tbsp soy sauce
1 tsp sesame oil
1 large garlic clove
1 tbsp chopped green onions
1 tsp sesame seeds
Arrange fillets in single layer in shallow 4-cup/2 L glass baking
dish.
In small bowl, whisk together ginger root, sherry, honey, soy
sauce, sesame oil, and garlic; pour over fillets and marinate at
room temperature for 20 minutes or refrigerate for up to 4
hours, turning once or twice.
Sprinkle fillets with green onions and sesame seeds; bake in
450F oven for 8 to 10 minutes or until fish is opaque
and flakes easily when tested with fork.
Note: I served this with rice and steamed broccoli that I tossed in 1 Tbsp soy sauce and 2 Tbsp Sesame oil in a frying pan for a couple of minutes.
2lb Potatoes (about 5 medium)
1 C low-fat plain yogurt
3 Tbsp light mayo
½ C minced green onion
1 Tsp curry powder
1 Tsp Dijon Mustard
½ Tsp salt
⅓ C chopped fresh parsley
fresh ground pepper
Wash potatoes and cook in a large pot of boiling water until tender. Drain and let cool slightly; peel only if skins are tough, then cut into thin slices or chunks.
(I will probably cut them before boiling)
In a bowl, mix together yogurt, mayo, onion, curry powder, mustard, and salt. Add potatoes, dill, and pepper to taste; stir gently.
1 ¼ lb rainbow trout or salmon Fillets
1 Tbsp lemon juice
1 Clove garlic, minced
1 Tsp dried dill
cucumber-yogurt sauce
½ C low-fat plain yogurt or light sour cream(I used greek yogurt)
½ C finely chopped cucumber
1 tbsp chopped green onion
1 tbsp chopped fresh parsley
½ clove garlic, minced
salt and pepper to taste
Preheat oven to 400F
In a baking dish arrange fillets in single layer.Brush with lemon juice, sprinkle with garlic and dill. Bake for 15-20 minutes or until fish is opaque and flakes easily with a fork.
cucumber sauce: Meanwhile, in a small dish, combine yogurt, cucumber, onion, dill, garlic, salt, and pepper to taste; mix well. Spread over fish and return to oven to heat up the sauce on top of the fish about 2 minutes.
Makes 4 servings