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Healthy Recipe Doctor

with Elaine Magee, MPH, RD

Elaine Magee's blog has now been retired. We appreciate all the wisdom and support she has brought to the WebMD community throughout the years.

Tuesday, December 18, 2007

Taste Test Tuesday: Mexican Wedding Cookies – Lightened!

You can’t eat just one…they get your fingers all white with powdered sugar…they seem to satisfy perhaps because they contain some nuts with the flour…you see them on many a cookie platter around this time of year. I’m talking about, none other than, Mexican Wedding Cookies.

Yes, I make a light version of these and each cookie only contains 9.5 grams of carbohydrate which could be helpful to people with diabetes. You can use a plant sterol ester margarine like TAKE CONTROL (just make sure it has 8 grams of fat per tablespoon) and it may help lower your serum cholesterol too.

Mexican Wedding Cookies

Pastelitos de boda (wedding cookies) are a traditional dessert at Mexican weddings. They have nuts in them and they are sweet with powdered sugar.

Ingredients:

1 cup walnut, pecan, or almond pieces, toasted in a nonstick frying pan until fragrant
1 cup whole wheat flour
1 1/8 cup unbleached white flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup less fat margarine (with 8 grams of fat per tablespoon)
1/4 cup light cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cup powdered sugar

Preparation:

  1. Preheat oven to 350-degrees. In food processor bowl, add the nuts, flours, salt, and cinnamon and process until the mixture is nicely blended and the nuts are finely chopped (about 30 seconds). Set aside.
  2. In mixer bowl (use the paddle beater on the standing mixer) cream the margarine, light cream cheese and 1 cup of powdered sugar by beating on medium speed until fluffy (about 2 minutes). Add vanilla and almond extracts and beat until combined. Add the flour mixture and mix on low until dough comes together.
  3. Roll dough into 1-inch balls and place on a two nonstick baking sheets. Bake until lightly browned around the edges (about 18 to 20 minutes). Transfer cookies to a wire rack to cookies are cool enough to hold in your hand.
  4. Place 1 1/4 cups powdered sugar in medium bowl and roll the warm cookies in the sugar and return to baking sheets. Let cool 15 minutes and roll in the sugar again.

Yield: Makes 38 cookies

WebMD Weight Loss Clinic Members journal as 1 portion light dessert

Nutrition Information Per serving (1 cookie = 1 serving): 78 calories, 2 g protein, 9.5 g carbohydrate, 3.8 g fat, .5 g saturated fat, .5 mg cholesterol, .6 g fiber, 38 mg sodium. Calories from fat: 43 percent.

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Posted by: Elaine Magee, RD at 8:34 am

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