Benson’s Shortbread Cookies

Benson’s Shortbread Cookies

  • Servings: 24 cookies
  • Difficulty: Easy
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What says Christmas more than cookies. I remember there always being shortbread cookies. Oh no, I don’t have a recipe! Tried a couple that didn’t quite turn out like I wanted. While talking to my best friend, she said she had a recipe from an old box of Benson’s corn starch that her mom used to make. To this day, those cookies reminder her of her mom. Well Benson’s is no longer around, but their recipe brought a smile to a lot of young faces. This recipe is too good to go forgotten with the times.

Ingredients

  • 1/2 cup of corn starch
  • 2 cup of icing sugar (powdered sugar)
  • 1 cup all purpose flour
  • 3/4 cup of softened butter

Directions

  1. Sift together flour, corn starch, and icing sugar
  2. With a wooden spoon, incorporate butter until a smooth dough forms
  3. Cover and refrigerate for 30 minutes
  4. Preheat oven to 300
  5. Roll dough to 1/4 inch thick and use cookie cutters for fun shapes
  6. Place on ungreased cookie sheet and bake for 15-20 minutes or until edges are lightly browned
  7. Cool on wire rack

Nutrition Per Serving

  • Calories 90
  • Sugar 2.54 g
  • Carbohydrates 8.9 g
  • Protein 0.61 g
  • Fiber 0.17 g
  • Fat 5.8 g

As you see in the picture, I added sprinkles. I did that to the dough as I was mixing the dough. (they are not counted in the nutritional facts) I’m not great at decorating. The size of your cookie cutters will determine how many cookies you get. Mine are approximately 3 inches from top to bottom. They are low enough on carbs and sugar that even diabetics can indulge in a cookie or two. Have fun and make them as festive as you like. this old recipe your own.

Soft Pumpkin Cookies

Soft Pumpkin Cookies

  • Servings: 48 Cookies
  • Difficulty: Easy
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Cookies are made to be fun. We all know they are an indulgence. No one can say, “I will die if I don’t have a cookie” but we all know we want one. Who says that cookies can’t be good and good for you. Below is a recipe that is fun and tastes good. In the notes below you will see modifications for lighter cookies and fat free reduced cookies. I will even give you the breakdown on the nutritional value differences. The first part is the full-on recipe.

Ingredients

  • 2.5 cups of all purpose flour (I use unbleached)
  • 1 cup of pumpkin puree
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 1 tsp of cinnamon
  • 1/2 tsp of nutmeg
  • 1/2 tsp of salt
  • 1.5 cups of sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 tsp of vanilla extra
  • 1 cup of powdered sugar (icing sugar)

Directions

  1. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl.
  2. Beat sugar and butter with mixer on medium high speed, then blend in pumpkin, egg and vanilla until incorporated.
  3. Gradually mix in flour and dry ingredients.
  4. Refrigerate dough for 3-4 hours.
  5. Preheat oven to 375 degrees
  6. Line baking sheets with parchment paper or spray with non stick baking spray.
  7. Scoop dough into one inch balls. (I use a small 2 ounce scoop, works well, worth the money) Roll in icing sugar, place dough balls on baking sheet.
  8. Bake for roughly 12 minutes.
  9. Remove from baking sheet to a cooling rack. When completely cool, store cookies in an airtight container. On the counter they will keep 3-4 days, in fridge for about a week.

Nutrition Per Cookie

  • Calorie 69
  • Fat 2.45 g
  • Carb 11.8 g
  • Sugar 6.4 g
  • Fiber 0.4 g
  • Protein 1.4g

That is the full version, full fat, full sugar. Still not bad 2 cookies is only 140 cals. And they are good source of vit A.

Now if you omit rolling them in icing sugar, you reduce, per cookie, the calories by 8.1, the carbs by 2.1 and the sugar by 2.1. Now for the reduced calorie and fat but leaving in the icing sugar. Omit the butter and replace with same quantity of unsweetened apple sauce. Cook for 1 minute less.

Nutrition Per Cookie

  • Calorie 53
  • Fat 0.5 g
  • Carb 11.8 g
  • Sugar 6.4 g
  • Fiber 0.4 g
  • Protein 1.4g