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Almond Macaroon Fingers
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From Good Housekeeping

Try our guilt-free treats. Many are low calorie; others are nonfat or made with whole grains and good-for-you ingredients like dried fruit and antioxidant-rich nuts.
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Nutritional Information
(per serving)

Calories 35
Total Fat 2g
Saturated Fat --
Cholesterol --
Sodium 3mg
Total Carbohydrate 5g
Dietary Fiber --
Sugars --
Protein 1g
Calcium --

Monica Buck
Yields: 3 1/2 dozen cookies

Oven Temp: 300
Ingredients
U.S. Metric Conversion chart
1 can(s) (7- to 8-ounce) almond paste
1/2 cup(s) confectioners' sugar
2 large egg whites
1/2 teaspoon(s) vanilla extract
2 ounce(s) bittersweet or semisweet chocolate, broken into pieces

---

Directions

1.Preheat oven to 300 degrees F. Line 2 cookie sheets with parchment.
2.In food processor with knife blade attached, process almond paste and sugar until combined (a few small lumps will remain). Add whites and vanilla; pulse until well combined.
3.Spoon batter into decorating bag fitted with 1/2-inch star tip. Pipe batter into 3-inch-long fingers, 1 inch apart, onto prepared cookie sheets.
4.Bake macaroons, on 2 oven racks, 17 to 19 minutes, rotating sheets between racks halfway through baking, until cookies start to turn golden brown on edges. Cool on cookie sheets on wire racks. Repeat.
5.In microwave-safe cup, heat chocolate in microwave oven on High 1 minute or until soft and shiny. Remove; stir until smooth. With pastry brush, brush chocolate on half of each macaroon; let dry. If necessary, place in refrigerator 5 minutes to set chocolate. Peel cookies from parchment; store tightly covered at room temperature, with waxed paper between layers, up to 3 days or in freezer up to 1 month.

One serving = 1 cookie

Becky, this is my four kids' favorite cookie. It isn't low fat or low sugar, but it does contain peanut butter and rice krispies. Does that help? It's still the favorite of my now old kids, and it's very easy! Let me know how you/they like it. The cookies are very durable, so they transport well, too (camping, tailgating, picnics, potlucks, etc). You won't be disappointed.

Peanut Crisp Bars

1/2 c sugar
1/2 c light corn syrup
1 c peanut butter
2 c crisp rice cereal

Line 11x7 pan with waxed paper. In a medium saucepan, combine sugar and corn syrup and cook until the sugar is dissolved. Blend in peanut butter. Stir in cereal. Pat evenly into pan. Chill.

Frosting:
1/4 c butter
1/4 c brown sugar
1/2 tsp vanilla
2 Tbls powdered sugar

Melt butter. Add sugar and vanilla. Stir in powdered sugar. Beat until smooth. Spread over cookies. Chill. Remove from pan and cut. Makes 30-36 bars. Store in refrigerator. Freezes well.

-Susan

These sound like great recipes! If I find anything, I will share. But, I was wondering what I could make for Christmas sweets and still have some of! Great thread.

And homemade Butter Caramels.:ohwell: :ohwell: