This is a recipe that I found on Pinterest. They call it “Brown Sugar Cookie”. It’s not the traditional white dough. You do not roll this out or use cookie cutters. This is a “drop” dough, where you spoon and drop onto the cookie sheet. This cookie looks a lot like a ginger type cookie.
•1 stick + 6 tbsp unsalted butter
•1 3/4 cup packed dark brown sugar
•2 1/4 cups flour
•1/2 tsp baking soda
•1/4 tsp baking powder
•3/4 tsp salt
•1 egg plus 1 egg yolk
•1 1/2 tbsp vanilla
•1/4 cup sugar
•1/4 cup dark brown sugar
1.Preheat oven to 350 and line two baking sheets with parchment paper.
2.Melt the butter in a skillet over medium heat. Allow to simmer until it starts to turn an amber color and smell nutty and fragrant. Remove from the heat to a separate bowl. Allow to cool for 15 minutes.
3.In the bowl of a stand mixer fitted with a paddle attachment, combine the browned butter and brown sugar until well-blended.
4.In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
5.Add the egg and egg yolk to the butter/sugar mixture one at a time, scraping down the sides after each addition. Mix in the vanilla.
6.Mix the flour mix into the cookie dough, stirring until just combined.
7.In a small bowl, combine the sugar and brown sugar.
8.Scoop the cookie dough into balls using a 1 1/2 tbsp cookie scoop (or just scoop it into rounded tbsps). Roll in the sugar mix and place on the prepared baking sheet. Repeat with remaining cookie dough, leaving 2 inches between each dough ball on the baking sheet.
9.Bake for 10-12 minutes or until starting to set around the edges. Allow to cool before serving.
For original recipe and more pictures
I don’t eat pasta a lot, but when I do, I want a winner…..this recipe is a winner! This is a great dish to serve when you have your three best friends over for lunch 🙂
Adapted from Jillian Michaels’ “The Master Your Metabolism Cookbook”
8 ounces whole wheat linguine (or your pasta of choice)
1/2 cup nonfat plain Greek yogurt
1/4 cup grated Parmesan cheese
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
3 medium (8-ounce) zucchini, cut into thin strips (3 inches long and 3/4 inch wide, like a big stick of gum)
2 garlic cloves, thinly sliced
1/2 pint grape or cherry tomatoes, halved lengthwise
1.Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
2.Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
3.In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
4.Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
5.Mix the garlic into the zucchini.
6.Stir in the tomatoes and cook until softened, about 2 minutes.
7.Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.
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