Almond-Raspberry Thumbprints

It's come to be that time of year once again where this otherwise healthy-eating dietitian buckles down and bakes cookies for two solid weekends- that's right- CHRISTMAS TIME!!! Now in my typical life I'm not the biggest cookie fan, so luckily there's no temptation in baking 13 dozen cookies, and having them cool on counters in plain sight.
OR SO I THOUGHT.
Something crazy happened this year- I found a cookie that I fell in food-love with. Every year I try a new recipe (and by "try a new recipe" I actually mean "find a recipe, decide it needs more of xyz, less of yadayadayada, and rewrite most of it to my own taste and cooking specifications") and Christmas 2009 was no different. I decided I would make Classic Sugar cookies with Super Shiny Icing, Oatmeal Craisin Chocolate Chip Cookies (a special Oatmeal Craisin Chocolate Chip Peanut Butter Chip batch for a certain boyfriend's roommate), and a blast from my past- Mom's Thumbprint cookies. I emailed my mom for the ever-popular recipe, read it over, and realized this recipe definitely needed a baker's touch (AKA my opinions).

Changes I Made:

1. 1 tsp Vanilla? Heck no. Vanilla is for suckers. I swapped it for 1/4 tsp of Almond Extract
2. Mom used apricot and seeded raspberry preserves... not a fan of apricot, and I HATE raspberry seeds- Seedless Raspberry won
3. I am scared of germs. Thumbs are dirty (especially thumb nails). You may think "I've cleaned my hands SO well!" WRONG. I've seen the poster in the hospital bathroom. The thumb is ALWAYS dirtiest. With this in mind, I use my 2 tsp cookie scoop to measure the dough out, and a 1/4tsp measuring spoon to make my "thumbprints." No thumb germs in MY cookies!
4. Ingredient order - changes can be seen in the recipe below.
5. The name! Thumbprint Cookies just sounds boring. "Almond-Raspberry Thumbprints" ... well, my mouth is watering


Almond-Raspberry Thumbprints

1 c. Butter, softened
3 oz Cream Cheese
1 c. Sugar
1/4 tsp. Almond Extract
1 Egg Yolk
Some Cinnamon (honestly, who measures cinnamon??)
2-1/2 c. Flour
Seedless Raspberry Jam

1. Preheat oven to 350 degrees
2. Cream together Butter, Cream Cheese, and Sugar.
3. Add Almond Extract, Egg Yolk, and Cinnamon, mixing well.
4. Slowly incorporate the flour into the dough (I do 1/2 c. at a time)
5. Scoop out 2 tsp of dough and place on cookie sheet (repeat until cookie sheet is full **NOTE: the cookies don't spread much when they're being cooked, so feel free to put a bunch on a cookie sheet**)
6. Using a 1/4 tsp measuring spoon, make an indentation in the top, center of each ball of dough
7. Using another 1/4 tsp measuring spoon, scoop out a little raspberry jam and place it in the indentation.
8. Bake for 12-14 minutes then let cool on a cooling rack
9. Try not to eat all 5 dozen. Good luck.


Luckily, I was making cookies for family members and friends, so as soon as they were cool I was able to place them in tins far out of my reach (except for the 6 cookies I ACCIDENTALLY left on the counter. Total accident.) These may be my new favorite Christmas cookie, and will definitely be added to the Christmas Cookie Repertoire.

And now for the Registered Dietitian's Holiday Message: "This season, enjoy your family, friends, and food, but all in moderation."

Have a very Merry Christmas, everyone!

Love,
Lorilyn

Veggie Egg Scramble

Has it been a month already??? Well it appears that my previous post claiming that post-job-starting I would still have so much time was a liiiiiiiittle preemptive. No time like the present to JUMP back into posts and share with you some of the things I've been whipping up in the past month.

In my opinion, eggs are like the LBD (Little Black Dress) of the protein world. Every girl has at least one (or 5) LBD's hanging in the back of her closet, and when it doubt for dress code to a gathering, the LBD can be classically worn with confidence. It's a wardrobe staple. The same could be said for eggs. They're the definition of a food product staple, and when it doubt, make something elegantly simple with eggs.

6 Reasons I am Pro-Egg

1. Nutritious: a great source of protein (6g per egg!), and less than 100 calories (78 to be exact) for 1 large egg
2. Delicious: well they're just yummy
3. Versatile: quiche, omelets, custard, frittata, hard boiled, meringue, need I say more?
4. Cheap: depending on where you live eggs may vary in price, but regardless, you should be able to feed a family of four for less than $2.00
5. Dietary Restrictions Conscious: Have high cholesterol/watching your weight/a family history of heart disease?? Eat just the egg white!
6. FAST: Hungry now? In five minutes you could be eating a filling meal and I'll show you how!


Super Fast Veggie Egg Scramble

1/2 bag Frozen Veggies of your choice (I like to use the ones that have peppers, onions, mushrooms, broccoli, & pea-pods)
3 egg whites
1 whole egg
1-2 Tbsp Shredded Cheese (I like cheddar/jack)
Spices of your choosing (cumin, red pepper, black pepper, italian seasoning, old bay, anything!)


Heat a frying pan, and spray some Pam on the bottom. Microwave the veggies you'll be using for a minute or two so they're room temperature-ish. In a mixing bowl combine the egg, the egg whites, the shredded cheese, and the spices. Toss the veggies in the frying pan, and evenly cover with the egg mixture. Scramble to your liking!

If anything, eggs (especially in this very basic recipe) are so versatile. So next time you're not sure what to have for dinner, take out the LBD of the kitchen and accessorize with veggies, cheeses, or anything else you have lying around for a nutritious, yummy meal to remember!