Saturday, October 23, 2010

Can You Say--Yummy!

Our church has a private elementary school upstairs.  We currently have 11 students.  Every year, the school hosts a "Fall Festival" fundraiser.  It includes a taco dinner, booths, games...but the best part is the dessert auction.  Each year, church members vie for the title of "Dessert That Brought the Most Money."  It is a great time, and it raises a good amount of money for the school.  Every Sabbath afternoon, my kids and I like to bake.  We find a recipe on the Internet, tweak it for altitude and our tastes, and experiment.  Today, it was Cream-filled Nutmeg Spice Cookies.  I truly believe this is the best thing I have EVER made.  I'm sure it it totally bad for you, but so what, right?  Just don't over indulge.  I can say this, since I have lost 22 pounds in the past four months, and I have no intention of gaining it back.  Recipe is below (adjusted for high altitude):

1 cup whole wheat flour
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon ground nutmeg
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 cup minus 2 tablespoons sugar
1/2 cup Smart Balance 50/50 butter blend, melted
2 tablespoons canola oil
1 large egg
1/4 cup Brer Rabbit molasses
Wilton Sugar Crystals Sanding Sugar

Mix all dry ingredients, EXCEPT sugar, in a bowl.  In a larger bowl, mix sugar, butter blend, and oil.  Whip till mixture thickens and is light and fluffy.  Add egg and molasses.  Whip again.  Add dry ingredients in three additions.  REFRIGERATE for one hour.  

Preheat oven to 375.

Remove dough from refrigerator.  Measure with teaspoon and roll into 1" diameter balls.  Roll each ball into sanding sugar, and place on parchment lined sheet pan.  DO NOT FLATTEN.  Bake 9-12 minutes. Remove from oven, cool about three minutes, then remove to rack to cool completely.  Once cooled, spread 1 tablespoon ANY flavor of buttercream icing on one cookie and top with another.  

Yield:  42 cookies, 21 sandwiches

The possibilities are endless with this.  I think next time we will try cinnamon and maple buttercream.  This is definitely one of the desserts I will take to the auction this year.  YUM!


  1. Those look yummy. Will be adding to the list of goodies to try this fall/winter.

  2. The recipe is already adjusted for high altitude, too. Just make sure you refrigerate the dough while you wait for the first batch to bake. :)


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