Orange Cookies
From Fitness magazine
Orange Cookies
1/2 cup currants
1 1/2 cups all-purpose flour
3/4 cup whole-wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 sticks unsalted butter, at room temperature
1 cup packed light-brown sugar
2 large eggs
1 tablespoon grated orange zest
2 cups grated carrot
Heat oven to 350 degrees. Cover currants with boiling water for 5 to 10 minutes. In a large bowl, sift together flours, cinnamon, baking soda, salt and nutmeg. In a seperate bowl, beat together butter and brown sugar. Add eggs and orange zest; fold in carrot and drained currants. Add flour mixture until just combined. Refrigerate for 30 minutes then scoop teaspoonfuls of dough onto nonstick baking sheets. Bake for 10-12 minutes.
Makes 24 cookies!
162 Calories
2g protein
21g carbs
8g fat (5g saturated)
1g fiber
Orange Cookies
1/2 cup currants
1 1/2 cups all-purpose flour
3/4 cup whole-wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 sticks unsalted butter, at room temperature
1 cup packed light-brown sugar
2 large eggs
1 tablespoon grated orange zest
2 cups grated carrot
Heat oven to 350 degrees. Cover currants with boiling water for 5 to 10 minutes. In a large bowl, sift together flours, cinnamon, baking soda, salt and nutmeg. In a seperate bowl, beat together butter and brown sugar. Add eggs and orange zest; fold in carrot and drained currants. Add flour mixture until just combined. Refrigerate for 30 minutes then scoop teaspoonfuls of dough onto nonstick baking sheets. Bake for 10-12 minutes.
Makes 24 cookies!
162 Calories
2g protein
21g carbs
8g fat (5g saturated)
1g fiber
0
Replies
-
From Fitness magazine
Orange Cookies
1/2 cup currants
1 1/2 cups all-purpose flour
3/4 cup whole-wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 sticks unsalted butter, at room temperature
1 cup packed light-brown sugar
2 large eggs
1 tablespoon grated orange zest
2 cups grated carrot
Heat oven to 350 degrees. Cover currants with boiling water for 5 to 10 minutes. In a large bowl, sift together flours, cinnamon, baking soda, salt and nutmeg. In a seperate bowl, beat together butter and brown sugar. Add eggs and orange zest; fold in carrot and drained currants. Add flour mixture until just combined. Refrigerate for 30 minutes then scoop teaspoonfuls of dough onto nonstick baking sheets. Bake for 10-12 minutes.
Makes 24 cookies!
162 Calories
2g protein
21g carbs
8g fat (5g saturated)
1g fiber0 -
my coworker actually made these cookies before and they were really good, and I'm not a fan of cookies or sweets.0
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