FLU-FIGHTER COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h12m
Yield 30 cookies
Number Of Ingredients 18
Steps:
- Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
- Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.
- Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees.
- Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.
FLU-FIGHTER COOKIES
Chicken soup gets old fast when you're under the weather. Make Food Network Kitchens' immunity-boosting cookie, instead. These cookies contain ginger, cranberries, oats, walnuts and yogurt. These five powerful ingredients might not cure the flu, but they can help. I found this recipe in the October, 2009 issued of the Food Network Magazine. Time does not include chill time.
Provided by Crafty Lady 13
Categories Dessert
Time 42m
Yield 30 Cookies
Number Of Ingredients 18
Steps:
- Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
- Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.
- Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile preheat the oven to 375°.
- Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.
Nutrition Facts : Calories 160.2, Fat 6.8, SaturatedFat 2.4, Cholesterol 22.2, Sodium 76.2, Carbohydrate 23.5, Fiber 1.2, Sugar 12.6, Protein 2.6
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