Lemon–Poppy Seed Crisps

Makes 32

• ¾ cup all-purpose flour
• 1 tablespoon poppy seeds
• ¼ cup sugar
• 3 tablespoons unsalted butter, softened
• 1 teaspoon grated lemon zest
• Pinch salt
• 1½ tablespoons low-fat (1%) milk

1 Preheat oven to 350º F. Line large baking sheet with parchment paper.

2 Whisk together flour and poppy seeds in small bowl.

3 With electric mixer on medium speed, beat sugar, butter, lemon zest, and salt in large bowl until light and fluffy. Beat in milk. Reduce mixer speed to low. Gradually add flour mixture, beating just until blended. Shape dough into ball and cut in half. Shape each piece of dough into disk and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes or up to several hours.

4 Roll one piece of dough between two sheets of wax paper into 7-inch round. With fluted pastry wheel or pizza cutter, cut dough round into 16 wedges. With spatula, place wedges, 1 inch apart, on prepared baking sheet. Repeat with remaining piece of dough.

5 Bake until cookies are golden, 10–12 minutes, rotating baking sheet after 5 minutes. Let cool on baking sheet on wire rack 5 minutes. With spatula, transfer cookies to rack and let cool completely.

Per serving (4 cookies): 110 Cal, 5 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 12 mg Chol, 19 mg Sod, 16 g Total Carb, 6 g Sugar, 0 g Fib, 1 g Prot, 19 mg Calc. PointsPlus value: 3

Mocha Meringues

Makes 42

• 2 teaspoons vanilla extract
• 1¼ teaspoons instant espresso powder
• 4 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• ¼ teaspoon salt
• 1 cup sugar
• 2 tablespoons unsweetened cocoa

1 Place racks in upper and lower thirds of oven. Preheat oven to 250ºF. Line 2 baking sheets with parchment paper.

2 Stir together vanilla extract and espresso powder in cup until espresso is dissolved. With electric mixer on medium-high speed, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form when beaters are lifted. Gradually sprinkle in sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form when beaters are lifted. Beat in vanilla mixture. Reduce mixer speed to very low; stir in cocoa until just combined.

3 Spoon meringue into pastry bag with ½-inch opening or spoon into zip-close plastic bag and cut off one corner to form ½-inch opening. Pipe meringue to form 1-inch diameter “kisses,” 1½ inches apart, on prepared baking sheets.

4 Bake until meringues are dry, 50–55 minutes, rotating baking sheets after 25 minutes. Turn off oven; prop open oven door with wooden spoon. Let meringues cool completely in oven, about 1 hour. Carefully peel meringues off paper. Store in airtight container up to several weeks.

Per serving (2 cookies): 42 Cal, 0 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 38 mg Sod, 10 g Total Carb, 9 g Sugar, 0 g Fib, 1 g Prot, 1 mg Calc. PointsPlus value: 1