Easy Gingerdoodle Cookies

Prep Time: 45 Minutes Start to Finish: 45 Minutes 2½ dozen cookies

1 Heat oven to 375°F. Place cinnamon-sugar from snickerdoodle cookie pouch in small shallow bowl. In separate large bowls, make each cookie mix as directed on pouch, using butter, water and eggs.

2 For each cookie, shape 1 level tablespoon each of snickerdoodle dough and gingerbread dough into a single ball. Roll ball in cinnamon-sugar. On ungreased cookie sheets, place balls 2 inches apart.

3 Bake 10 to 12 minutes or until light golden brown around edges. Cool 5 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered up to 3 days.

1 Cookie: Calories 190; Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 30mg; Sodium 190mg; Total Carbohydrate 27g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2

Coconut Cream Macaroons

Prep Time: 1 Hour 15 Minutes Start to Finish: 1 Hour 45 Minutes 3½ dozen cookies

  • 3 packages (7 oz each) flaked coconut (7⅔ cups)
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • ⅔ cup canned cream of coconut (not coconut milk)
  • 1 tablespoon vanilla
  • ¼ teaspoon almond extract
  • 1 egg
  • 1 cup semisweet chocolate chips (about 6 oz), if desired
  • 1 tablespoon vegetable oil, if desired

1 Heat oven to 350°F. Line cookie sheets with foil or cooking parchment paper. Sprinkle 1 cup of the coconut on one cookie sheet. Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool.

2 In large bowl, mix toasted coconut, remaining coconut, the flour and salt. In medium bowl, beat condensed milk, cream of coconut, vanilla, almond extract and egg until well mixed. Pour milk mixture over coconut mixture; stir until well mixed. Onto cookie sheets, drop mixture by heaping tablespoonfuls about 2 inches apart.

3 Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges). Immediately slide foil with cookies from cookie sheets to cooling racks. Cool completely, about 30 minutes.

4 In 1-quart saucepan, heat chocolate chips and oil over low heat, stirring constantly, until chips are melted and mixture is smooth. Drizzle over cookies. Let stand about 30 minutes or until chocolate is set.

1 Cookie: Calories 130; Total Fat 7g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 10mg; Sodium 80mg; Total Carbohydrate 17g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1

Festive Touch For a richer, indulgent flavor, substitute dark chocolate chips for the semisweet chips.

Coconut Cream Macaroons