Spicy Mexican Shortbread Cookies

20170501_150058Cinco de Mayo is tomorrow and there will be festivities all across America and Mexico to celebrate. Whether you want to bring a dish to a party you’re attending or simply desire to serve some Mexican inspired cuisine at home to family then I have just the dessert for you.

20170501_150014Spicy Mexican Shortbread Cookies combine different elements of Mexican cuisine into one delicious cookie, making them the perfect dessert addition to any party table or family dinner. The cookie base features the rich combination of cocoa and cinnamon with a hint of spice from cayenne pepper, all reminiscent of Mexican hot chocolate. The icing is designed to replicate the flavors of dulce de leche and compliment the cookie without conflicting with its complex flavors. Lastly, the sweet and salty pecan topping adds a crunchy texture to an otherwise extremely delicate shortbread cookie base.

20170501_150119Whether you plan to make these cookies as a last-minute treat for Cinco de Mayo or enjoy them at other times of the year, you can’t go wrong with this stellar combination of pecans, chocolate shortbread, and dulce de leche flavored icing!

Spicy Mexican Shortbread Cookies

Cookie Ingredients:

  • 6.75 oz. (1 ½ cups) All-Purpose Flour
  • 1/3 cup Unsweetened Cocoa Powder
  • ¼ tsp. Ground Cinnamon
  • ¼ tsp. Salt
  • ¼ tsp. Cayenne Pepper
  • ½ cup Unsalted Butter; softened
  • ½ cup light Olive Oil or Vegetable Oil
  • ¾ cup Powdered Sugar

Icing Ingredients:

  • 2 tbsp. Unsalted Butter
  • ½ cup packed Light Brown Sugar
  • ½ cup 1% Low-Fat Milk
  • 1 ¼ cups Powdered Sugar
  • 1 tsp. Vanilla Extract

Nut Topping Ingredients:

  • 1 tsp. Light Brown Sugar
  • 1 tsp. Sea Salt
  • 1 tsp. Unsalted Butter; softened
  • ¾ cup Chopped Pecans

 

Preparation:

  1. To prepare cookies, combine flour, cocoa, cinnamon, salt, and cayenne pepper in a bowl; stir with a whisk.
  2. Place ½ cup butter in the bowl of a stand mixer (or a large bowl if using a hand mixer). With stand or hand mixer set to medium speed, beat until light and fluffy. Gradually add oil and beat 3 minutes or until well blended. Gradually add ¾ cup powdered sugar and beat well. Add the flour mixture and beat at low-speed until well blended. Form dough into a long uniform log, wrap in plastic wrap, and chill for 30-45 minutes.
  3. Preheat oven to 325°. Meanwhile, unwrap chilled dough from plastic wrap and slice into ¼ inch thick slices. Bake for 20 minutes (DO NOT turn off oven after last tray of cookies is removed). Cool 1 minute on baking sheet. Remove from baking sheet and cool completely on a wire rack.
  4. Meanwhile, prepare the icing. Melt 2 tbsp. butter in a large saucepan over medium heat. Add brown sugar and milk; cook 1 minute or until the sugar dissolves, stirring constantly. Bring mixture to a boil then reduce heat and simmer 3 minutes or until slightly thickened, stirring occasionally. Remove from heat and cool to room temperature. Add powdered sugar and vanilla, stirring with a whisk until smooth. If mixture is too thin, add more powdered sugar until icing is thin enough to drizzle over cookie.
  5. To prepare nut topping, arrange pecans on a small baking sheet. Bake for 8-10 minutes or until toasted. While pecans toast, combine 1 tsp. brown sugar, sea salt, and 1 tsp. butter in a medium bowl. Once pecans have finished toasting, add hot pecans to butter mixture. Immediately toss pecans well to coat. Cool completely.
  6. To assemble cookies, drizzle 1 tsp. of icing over each cookie then sprinkle with chopped pecans. Enjoy!

 

RECIPE ADAPTED FROM: JENNIFER BRUMFIELD
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

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Honey Almond Butter Snickerdoodles

20161221_134325The cookie section of the dessert table is a prominent feature for almost every culture’s Christmas celebration. Whether it is Gingerbread in America, Pizzelles in Italy, Melomakarona in Greece, Madeleines in France, Kringla in Norway, or Shortbread in Scotland cookies are a must for every family to prepare. In our house we always make sugar cookies cut out in fun Christmas shapes and decorated with different colored frosting and edible adornments.

20161221_132755Aside from our traditional offerings I always try to offer a new cookie for everyone to try and I also share it here with all of you. Typically I make several different cookies around Christmas but this year I have only made two because that is all a 3-year-old and newborn will afford me. I will be making other sweets but cookies were a place I could shave down my offerings and save time.

20161221_135214Now Snickerdoodles are no secret around the holidays. Many Americans already add them to their cookie trays, even swapping out the cinnamon sugar for festive red and green decorating sugar. Although their exact origin is unknown it is believed that Snickerdoodles are German in origin. Although I could have easily stuck with the traditional recipe (as there is nothing wrong with it) I always like to try new things, hence the addition of honey almond butter. I came across some Justin’s brand Honey Almond Butter on clearance at my local supermarket and couldn’t pass up the deal. With a bit of experimenting, it turns out that the addition of almond butter to a classic snickerdoodle makes a fantastic cookie.

The honey almond butter provides a richer twist on the classic recipe while still retaining the signature soft interior and crispy cinnamon-sugar coating that has made this cookie a lasting favorite. Not only is this cooking satisfying but it is also a healthier option to provide for those who may not want to indulge in the extremely calorie/fat laced frosted sugar cookies this Christmas. Merry Christmas and Enjoy!

Honey Almond Butter Snickerdoodles

Ingredients:

  • 1 cup Light Brown Sugar; packed
  • 3 oz. Whipped 1/3-less-fat Cream Cheese
  • ¼ cup Unsalted Butter; softened
  • 2 tbsp. Honey Almond Butter (such as Justin’s Brand)
  • 1 tsp. Vanilla Extract
  • 2 Large Egg Yolks; lightly beaten
  • 4.75 oz. All-Purpose Flour
  • 1.5 oz. Whole-Wheat Flour
  • 1 tsp. Baking Soda
  • ½ tsp. Ground Cinnamon
  • ½ tsp. Salt
  • Cinnamon-Sugar; for topping

Preparation:

  1. Preheat oven to 350°. Line two large baking sheets with parchment paper. Set aside.
  2. Place the brown sugar, cream cheese, unsalted butter, and almond butter in a large bowl or the bowl of a stand mixer. Using a stand or hand mixer beat the mixture on high-speed until well combined. Add the vanilla and egg yolks and beat again until well blended.
  3. In another large bowl whisk together the flours, baking soda, cinnamon, and salt. With the mixer on low-speed, add the flour mixture to the butter mixture and beat until well combined.
  4. Using a rounded tablespoon, drop dough onto prepared baking sheets. Sprinkle tops of the dough rounds adequately with cinnamon-sugar. Bake for 12 minutes, rotating cookies halfway through baking time. Cool cookies on the pans for 1 minute. Remove from pans and place on wire racks to cool. Repeat with remaining dough and cinnamon-sugar. Serve.

NUTRITIONAL INFORMATION

(1 Cookie)

nutritionlabel

 

 

 

 

 

 

 

Weight Watchers: 4 Smart Points, 3 Points Plus, or 2 Traditional Points

 

RECIPE ADAPTED FROM: MICHAELA ROSENTHAL
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Skinny Toasted Coconut Chocolate Chip Cookies

IMG_20160627_113132Chocolate chip cookies are a simple, traditional treat that almost guarantees to please every sweet tooth. Although chocolate chip cookies are wonderful as is, they also make a great base for additions that can lure in the adventurous or be made to cater any specific taste. Toasted coconut is one of these many options that is quite hard to beat. There is just something about the combination of chocolate and coconut that tastes divine together (hence my love of Mounds candy bars). In fact, if a Mounds candy bar were turned into a cookie, this would be it.

20160627_154819Given that these cookies feature two ingredients (coconut & dark chocolate) that are not as bad for your health as once thought, they make the perfect guiltless treat. Sure, as with any treat that lacks essential nutrients, they are in fact deemed a treat. However, not all treats are created equal and these certainly will not set you back as bad as many others without sacrificing taste. By toasting the coconut before adding it to the batter, the cookies take on a unique texture of both crisp and chewy. When you are not getting hit with bursts of intense dark chocolate flavor, the cookie has a hint of nuttiness lent from the toasted coconut. So if you want a spin on a classic, try this cookie and I guarantee you won’t be disappointed.

Note:

  • This recipe yields approximately 20-25 cookies, providing you use a level tablespoon to measure. You can make the cookies bigger or smaller, however keep in mind there will be changes to texture, baking time, and nutritional information.

Skinny Toasted Coconut Chocolate Chip Cookies

Ingredients:

  • ¾ cup Flaked Sweetened Coconut
  • 4.5 oz. (1 cup) Unbleached All-Purpose Flour
  • ½ tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • 1/8 tsp. Salt
  • ¾ cup Light Brown Sugar; packed
  • ¼ cup Unsalted Butter; softened
  • 1 tsp. Vanilla Extract
  • 1 Large Egg
  • 2 oz. Premium Dark Chocolate Baking Chips (such as Ghirardelli 60% Cocoa)

Preparation:

  1. Preheat oven to 350°. Arrange coconut in a single layer on a small baking sheet. Bake coconut for 5-7 minutes or until lightly toasted, stirring once. Set aside to cool. Keep oven preheated to 350°.
  2. Meanwhile, combine flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk until blended. Place sugar and butter in the bowl of a stand mixer or a large bowl. Beat with stand or hand mixer on medium speed until well blended. Beat in the vanilla and egg. Turn the speed down to low and add the flour mixture, mixing just until combined. Gently stir in the toasted coconut and chocolate by hand.
  3. Coat baking sheets with nonstick cooking spray and drop dough by level tablespoons 2 inches apart. Bake cookies for 10 minutes or until edges just begin to brown, rotating pans halfway through baking. Let cookies rest on pan for 5 minutes then remove from pan and cool completely on a wire rack.

NUTRITIONAL INFORMATION

(1 Cookie)

 

skinnycoconutchocolatechipcookiesNutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 3 Smart Points, 2 Points Plus, or 2 Traditional Points

 

RECIPE ADAPTED FROM: JACKIE MILLS
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Skinny Caramel Apple Oatmeal Cookies

20160426_102122As the days creep closer and closer to 90° here in Florida I begin to miss the cooler, humidity free temperatures of winter. What makes summer even harder to grasp is this year we had a very mild winter with only a handful of very cold days. I quite honestly feel robbed of my favorite time of year. In order to make up for the loss I decided to make a classic cooler weather combination in spring.

20160426_101906Growing up, one of my favorite sweets to eat in fall was the caramel apple. A local candy shop in my hometown makes the best caramel apples and to this day I have yet to find a location that has made them better. The problem is those apples are seasonal treats and once the season is over (October/November) the decadent apples disappear for another year. The memories of eating these apples were brought up a few weeks ago and I have been craving them ever since. Of course I couldn’t even get one if I wanted to because they are not in season but perhaps I could replicate the flavors I was craving and fool my body into thinking I had been reunited with my childhood favorite. An even better idea was to implement those flavors into a skinnier option than a typical dessert.

20160426_102135This recipe makes approximately 4 dozen cookies so if you do not want that many at a time I recommend freezing some of the dough to bake in the future. After taste testing a few of these my father also suggested that the flavor and texture of the dough would make a great snack bar. If you have a snack bar pan it may be worth the try although I have not personally given this a go yet. Packed with oats, chopped apple, and decadent caramel, these cookies bring the flavors of fall year round. At less than 100 calories a cookie they also leave you feeling a bit less guilty.

Skinny Caramel Apple Oatmeal Cookies

Ingredients:

  • 6.75 oz. (approximately 1 ½ cups) All-Purpose Flour
  • 1 ½ cups Old-Fashioned Rolled Oats
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • ½ cup Granulated Sugar
  • ¾ cup Light Brown Sugar; packed
  • 6 tbsp. Unsalted Butter; softened
  • 2 tsp. Pure Vanilla Extract
  • 1 Large Egg
  • 1 Large Apple; peeled, cored, & quartered
  • ¾ cup Caramel Baking Bits (Kraft)
  • Parchment Paper

Preparation:

  1. Preheat oven to 350°. Line baking sheets with parchment paper or a slip mat and set aside.
  2. Place quartered apple pieces in a food processor. Pulse until apple is finely chopped, about 5 pulses. Measure out ¾ cup of the chopped apple and set aside.
  3. In a large bowl place the flour, oats, baking powder, baking soda, and salt. Stir with a whisk until combined.
  4. In the bowl of a stand mixer (or large bowl), add the granulated sugar, brown sugar, and butter. Using a stand or hand mixer set to medium speed, beat the mixture together until light and fluffy. Add the vanilla and egg, beating again until combined. Turn the mixer down to low speed and gradually add the flour mixture, beating until just combined. Fold in the chopped apple and caramel bits until evenly combined.
  5. Drop dough by tablespoonfuls 2 inches apart onto the prepared baking sheets. Flatten dough mounds slightly with the palm of your hand. Bake for 9 to 10 minutes, rotating pans halfway through the baking time. Cool cookies on baking sheet for 3 minutes. Remove cookies from baking sheet and transfer to a cooling rack to cool completely. Cookies can be stored in an airtight container for 3 days.

NUTRITIONAL INFORMATION

(1 Cookie)

SkinnyCaramelAppleOatmealCookiesNutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 3 Smart Points, 2 Points Plus, or 1 Traditional Point

 

RECIPE ADAPTED FROM: HELEN WORTHINGTON
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Skinny Chocolate-Cherry Oatmeal Cookies

20160323_175154Oatmeal cookies have always held a special place in my heart. I remember when I was young, my family used to go to the local farmer’s market on Saturday mornings to get fresh picked sweet corn and other produce. I would always beg to get the flavored honey sticks and a bag of oatmeal raisin cookies from the bakery vendor. This made waking up early on a day I didn’t have school worth it. As an adult, I still love oatmeal raisin cookies but I also know how unhealthy they can be. I already have a skinny recipe for oatmeal raisin cookies so I was looking for a different type of oatmeal based cookie to try.

20160323_175304These chocolate-cherry oatmeal cookies are not only a tasty, healthier alternative but they also pack three essential foods that can help save your heart from disease. Heart disease runs in my family on both sides and so it is imperative that I take the issue seriously. Any foods that can help decrease my chances of heart disease are something I am willing to try. Put them into cookie form and then how can I resist. Obviously I am not saying you need to eat only these cookies and you will stave off heart disease, but if you want a sensible splurge these are a wise option.

20160323_175145-1The three main ingredients in these cookies (oatmeal, cherries, and dark chocolate) each have properties that promote heart health. Oatmeal helps keep you feeling full longer, stabilizes blood sugar levels, and lowers bad (LDL) cholesterol. By replacing the majority of flour in this recipe with oats increases the potential heart healthy benefits. Cherries, whether fresh or dried, are packed with antioxidants called anthocyanins. Anthocyanins are responsible for protecting blood vessels. Lastly, is flavanol-rich dark chocolate, which provides antioxidant qualities along with the ability to lower blood pressure, improve blood flow to the brain and heart, and decrease the stickiness of platelets that cause clots.

With all of the heart healthy benefits these cookies provide one would assume they do not taste very good but in fact they are spectacular. Chewy and full of flavor, you will forget these cookies are a skinny option compared to your favorite childhood oatmeal raisin cookie!

Skinny Chocolate-Cherry Oatmeal Cookies

Ingredients:

  • 1.5 oz. All-Purpose Flour
  • 1.5 oz. Whole-Wheat Flour
  • 1 ½ cups Old-Fashioned Rolled Oats
  • 1 tsp. Baking Soda
  • ½ tsp. Salt
  • 6 tbsp. Unsalted Butter
  • ¾ cup Light Brown Sugar; packed
  • ¾ cup Dried Cherries
  • 1 tsp. Vanilla Extract
  • 1 Egg; lightly beaten
  • 3 oz. Dark Chocolate Baking Chips (such as Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
  • Cooking Spray

Preparation:

  1. Preheat oven to 350°. Coat baking sheets with cooking spray. Set aside.
  2. Add flours, oats, baking soda, and salt to the bowl of a stand mixer or a large bowl. Stir with a whisk until combined. Set aside.
  3. In a microwave-safe bowl melt the butter, approximately 30 seconds. Add the brown sugar to the melted butter and stir until smooth. Add the sugar mixture to the flour mixture. Using a stand or hand mixer, beat the mixture on medium speed until well blended. Add the vanilla and egg, beating until combined. Fold in the cherries and chocolate.
  4. Drop cookie dough by tablespoonfuls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes. Cool on the baking sheets for 3 minutes or until almost firm. Remove cookies from the cookie sheets and allow to cool completely on wire racks.

NUTRITIONAL INFORMATION

(1 Cookie)

Chocolate Cherry Oatmeal Cookie NutritionLabel

 

 

 

 

 

 

 

 

Weight Watchers: 4 Smart Points, 2 Points Plus, or 2 Traditional Points

 

RECIPE ADAPTED FROM: MARCIE DIXON
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

St. Patrick’s Day Cookies

20160318_134842St. Patrick’s Day is a fun celebration for many, not just the Irish. On March 17th of each year you will spot mobs of people wearing green, menus featuring corned beef and cabbage paired with Guinness infused everything, parades, and countless leprechauns, shamrocks, and pots of gold leading to rainbows. The luck of the Irish has spread and you clearly are no longer pinch proof if you do not have Irish blood. It is only fitting that I created some cookies for the occasion.

To achieve the signature look of the holiday I started with a Shamrock and Pot of Gold cutter. I used my favorite sugar cookies as the base. You can use your own favorite recipe or buy store bought dough and roll out to 1/2 inch thick in order to replicate the same look. Once the cookies have baked and cooled you can start decorating. To make these cookies you will need the following:

  • Shamrock Cookie Cutter
  • Pot of Gold Cookie Cutter
  • Outlining Consistency Icing
  • Flood Icing
  • 20-second Icing
  • Green Food Color
  • White Food Color
  • Black Food Color
  • Gold Food Color
  • Gold Edible Glitter (I used Disco Dust)
  • Wilton Squeeze Bottles
  • Small Offset Spatula

potgoldAfter your cookies have baked and cooled, decide which pattern you want to begin with. I began with the pot of gold cookies because they had the greatest chance of bleeding and therefore required a longer drying time. If you decide to do the same, begin by preparing black outline consistency icing. Outline the pot area of the cookie with the black icing, leaving the gold portion blank. Set aside to dry. While the outline dries, prepare the black flood icing. Flood the outlined portion of the pot and use the offset spatula to fill the open space in faster. Set aside to dry completely.

Meanwhile, begin decorating the shamrock cookies. Prepare green outline consistency icing. Outline all areas of the cookie. Set aside to dry while you prepare the green flood consistency icing. Flood the shamrocks and cover the entire surface with green. Allow to dry completely.

shamrockAfter both cookies have had time to dry completely, add details with the 20-second icing. Divide batch of 20-second icing into two. Tint one half gold and the other with optic white. Using the optic white, outline the shamrock as shown or with whatever design you like. On the Pot of Gold, add a large backwards “C” to the right side of the pot and a large, wide “U” to the bottom of the pot. Using the gold 20-second icing, outline the remaining blank area on the pots of gold. Do not flood the blank area inside the outline. Instead make small rounds by squeezing small portions of icing and lifting the tip straight up to resemble a pot filled with coins. With the gold icing still wet sprinkle the area with edible gold glitter. Set aside to dry completely before serving.

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Skinny Raspberry Linzer Heart Cookies

2I must admit the month of February has not been very good to my family thus far. We have all been struck down at some point with a cold that seems to linger on forever. Just when you think you are recovering…BOOM you get hit with another round of symptoms. This caused us to eat out a little bit too much leading up to Valentine’s Day simply because I did not have any energy whatsoever to cook and most of the time one of us didn’t even feel like eating anyway.

1Of course the worst of it had to happen right before Valentine’s Day. We opted to not go out to dinner due to all of the times one or all of us consumed take-out during the week prior. My daughter and I continue to run a fever while the rest of the house is slowly on the road to recovery. These cookies were our touch of Valentine’s Day in the house since we did not have a formal celebration.

3Not only do these cookies make a great gift for a special someone but they also look spectacular as centerpieces on a holiday table. This recipe is very adaptable to all seasons and tastes so be sure to save it for any special occasions. I particularly love them for Valentine’s Day and anniversaries, but Christmas is another great option as well. You can accommodate any holiday really by simply changing out the cutter shapes and even the color jam you use. Now, if you tend to give cookies as gifts then you already know the horrible feeling of slaving over a kitchen and not being able to taste the end results. If you fit that description then you will be delighted by this recipe. Since you cut out the centers of one portion of dough you will be left with many small hearts. You can go ahead and bake up these hearts, sandwich them with jam, and dust with a bit of powdered sugar to create mini treats for yourself. It is a gift that keeps on giving!!!

4To make these cookies a leaner (skinny) option compared to traditional raspberry linzer recipes, flour and butter are cut in half. Half of the flour of traditional recipes is replaced with ground almonds that lend hearty taste plus a bonus bit of crunch. In comparison, a traditional raspberry linzer cookie offers 240 calories and 13 grams of fat PER COOKIE. This recipe offers up only 96 calories and 5.1 grams of fat per cookie. HUGE difference, especially if you are like me and tend to never stop at just one.

So go ahead and make a batch to share with someone you love. There is no reason to wait because you won’t feel guilty serving them these sweet little bites!!!

Skinny Raspberry Linzer Heart Cookies

Ingredients:

  • 7.5 oz. All-Purpose Flour; divided
  • 1 cup Whole Blanched Almonds
  • ½ tsp Baking Powder
  • ½ tsp. Ground Cinnamon
  • ¼ tsp. Salt
  • 2/3 cup Sugar
  • ½ cup Unsalted Butter (1 stick); softened
  • ½ tsp. Pure Lemon Extract
  • 4 Egg Yolks
  • Raspberry Jam
  • Powdered Sugar

Preparation:

  1. Weigh 2.25 oz. of flour and place in a food processor. Add almonds to processor and pulse until finely ground. Weigh the remaining 5.25 oz. of flour in a bowl. Add the almond mixture, baking powder, cinnamon, and salt. Stir well with a whisk to combine.
  2. In another large bowl or the bowl of a stand mixer, add the sugar, butter, and lemon extract. Beat with a stand or hand mixer on medium speed until the mixture is light and fluffy. Add the egg yolks and beat until well combined. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the mixture forms a soft dough. Place the dough ball onto a piece of plastic wrap. Knead gently until smooth (about 3 times). Divide the dough equally into 2 portions and wrap in plastic wrap. Chill dough for at least 1 hour.
  3. Preheat oven to 350°. Roll first dough portion to 1/8 inch thickness on a floured surface. Cut with a 2 inch cookie cutter of your choice (Fluted Heart by Wilton pictured above) to form approximately 36 cookies. Repeat procedure with the remaining dough portion, using a 1 inch cookie cutter of the same shape to remove the centers of the second set of 36 cookies (72 cookies total from both dough portions, 36 with centers removed). Place cookies 1 inch apart on baking sheets lined with parchment paper. Bake cookies for 10 minutes or until the edges are lightly browned. Cool cookies on pans for 5 minutes. Remove cookies from pans and place on wire racks to cool completely.
  4. After cookies have cooled completely, spread the center of each whole cookie with approximately ½ tsp. raspberry jam. Sprinkle cutout center cookies with powdered sugar. Place 1 cutout cookie gently on top of each whole cookie. Serve.

NUTRITIONAL INFORMATION

(1 Cookie)

Raspberry Linzer Hearts NutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 4 Smart Points, 3 Points Plus, or 2 Traditional Points

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016