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Yes, we’re talking aboutholiday cookies– the Dita Von Teeses of the dessert world!
Have some beloved recipes?
Cut out just 1/4 cup of nuts and you’ll trim nearly 100 calories without totally changing the recipe.
Need some more ideas?
Lay the grahams on the trays in a single layer.
Preheat the oven to 350 degrees F. Combine brown sugar and margarine, bring to a boil.
Reduce to a simmer, cook 2-3 minutes until mixture thickens.
Drizzle sugar mixture over both trays of grahams.
Press the nuts on top of the grahams.
Bake 5-7 minutes until the sugar mixture becomes fragrant and begins to harden.
Place the morsels in a small zipper bag.
Drizzle chocolate over the grahams.
Cool the cookies on the trays before removing.
Cut or break into triangles.
Store in the refrigerator in an airtight container for up to one week.
In a large bowl, combine the cashew or peanut butter, brown sugar and margarine.
Mash them together with a wooden spoon until well combined.
Stir in the eggs whites and vanilla extract.
Stir well, until a firm dough starts to form and the flax and oats are incorporated.
Coat a melon baller or small teaspoon with cooking spray.
Spoon out the dough and place 1/2 inch apart on the cookies sheets.
Press one of the cashews into the top of each cookie.
Bake 5-6 minutes, until the nuts begin to brown and the cookies are still soft to the touch.
Cool on cookie sheets 1-2 minutes before transferring to a wire rack to cool completely.
Once the cookies have cooled, dust with powder sugar.
Store in an airtight container for up to three days.
Turn the heat off and allow mixture to cool about 15 minutes.
Mix in cooled cocoa mixture with an electric mixer on low speed.
In another large bowl, add sugar and both types of flour and whisk until well combined.
Sprinkle the flour mixture, a little at a time into the bowl with the liquid cocoa.
Stir until just combined.
Pour into the jelly roll pan and bake 15-20 minutes until a toothpick comes out clean when inserted.
Prepare the icing: In a medium saucepan, add the trans-fat free margarine, skim milk and cocoa.
Bring to a boil, whisking continuously until the mixture is smooth.
Cool 10 minutes before slicing and serving.
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