Chewy Caramel Apple Cookies (Gluten-Free)
- 1/2 cup plus 2 tablespoons unsalted butter, softened
- 1 cup plus 2 tablespoons packed brown sugar
- 1 large egg
- 2 tablespoons milk
- 3/4 teaspoon vanilla extract
- 1 ½ cups gluten-free flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups gluten-free old-fashioned rolled oats
- 2 chopped peeled apples
- 20 caramel candies
- 2 tablespoons water
- Preheat oven to 325°.
- Beat butter and brown sugar with a mixer at medium speed until creamy. Add egg, milk, and vanilla; beat 2 minutes or until light and fluffy.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring with a whisk. Stir in oats. Add oat mixture to butter mixture, beating at low speed until blended. Stir in apples.
- Drop dough by 1 1/2 tablespoonful’s 2 inches apart onto baking sheets lined with parchment paper.
- Bake at 325° for 14 minutes or until golden. Transfer cookies to wire racks; cool completely.
- Place caramels and water in a small saucepan. Cook over low heat 7 minutes, stirring until smooth. Remove from heat. Drizzle warm glaze over cookies. Let stand 15 minutes or until caramel is completely set. Store in an airtight container for up to 5 days.
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Cookies ‘n’ Cream Crunch (Diabetes-Friendly)
- 1 (6 1/2-ounce) package sugar-free chocolate sandwich cookies, crushed
- 1/3 cup chopped pecans
- 3 tablespoons reduced-calorie margarine, melted
- 1 quart vanilla no-sugar-added, fat-free ice cream, softened
- Combine first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in bottom of a 9-inch square pan. Freeze 10 minutes.
- Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours.
- To serve, let stand at room temperature 5 minutes; cut into 9 squares.
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Meyer Lemon Bars (Nut Allergy-Friendly)
- 2 1/4 cups unbleached all-purpose flour, divided
- 3/4 cup plus 3 tbsp powdered sugar, divided
- 1 1/2 tsp salt plus more
- 1 cup (2 sticks) very cold unsalted butter, cut into small pieces
- 1 to 2 tsp ice water
- 5 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1 tbsp Meyer lemon zest
- 3/4 cup fresh Meyer lemon juice
- Preheat oven to 350°. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.
- In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
- Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.
- Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
- Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust with remaining 3 tbsp powdered sugar.
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