God gave His very BEST to us and for us… this truly is the season of giving… how many ways can we give this year? Does it take a large budget to give? No – not a large budget – just a creative mind and an intent of heart that bends toward giving.
We just enjoyed a lovely celebration of Advent at church and are feeling the true meaning of Christmas – and the Spirit that comes with it. I have an idea… since today is Monday and a bit of an anti-climax of sorts, to put it mildly… why not take snacks to work without being asked???
One of the perks of being part of the workforce is the Monday morning you walk in and there are homemade goodies setting on the conference room table for anyone to indulge in. Oh yeah – it’s like a big score to begin the week!
You don’t have to spend hours making these goodies either – and you don’t have to hire a professional baker or pay a high price at the bakery. There are tons of quick and easy recipes that turn out great every time and will be sure to please your co-workers. Whether you sing Christmas Carols as you serve them… well, that’s up to you! 😉
Here’s one of my favorites:
Makes 24 cookies
11 g. carbohydrates per cookies / 81 calories / 6 g. sugar
6 Tbs. butter, softened
3/4 c. Splenda
1 egg yolk
1 tsp. vanilla
1 oz. semi-sweet chocolate, melted & cooled slightly
1 1/3 c. flour
1/2 c. dried cherries
1/3 c. sliced almonds
1 recipe Chocolate-Almond Glaze
- In a medium bowl beat butter with an electric mixer on medium-high speed, about 2 minutes or until smooth. Add Splenda, beating until creamy. Beat in egg, egg yolk and vanilla until combined. Stir in melted chocolate. Stir in flour. Fold in dried cherries and almonds. Cover and chill dough for one hour.
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. Shape dough into one inch balls. Place balls about one inch apart on prepared cookie sheets. Bake for 10-12 minutes or until centers are set. Transfer cookies to wire racks; cool completely.
- Drizzle Chocolate-Almond Glaze over cooled cookies. Let stand until glaze is set. To store, layer cookies between sheets of waxed paper in an airtight container. Cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
1/2 oz. semi-sweet chocolate
1 1/2 tsp. butter
1/2 c. powdered sugar
1 Tbs. fat-free milk
Dash almond extract
In small saucepan, combine chocolate and butter. Heat and stir over low heat until melted and smooth. Remove from heat. Stir in powdered sugar, milk and almond extract until smooth.
As cookies go, these are the most healthy and tasty ones I’ve had. I can actually eat a couple of these without causing my blood glucose to raise too high. So, while everyone else is bringing in goodies that you know you need to stay away from – you can bake these up and know that everyone will enjoy them – and not wreck their health. Wink! 😉