Whole Wheat Salted Blossom Cookies
Nutritional Info
- Servings Per Recipe: 54
- Amount Per Serving
- Calories: 75.5
- Total Fat: 3.5 g
- Cholesterol: 5.1 mg
- Sodium: 18.0 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.0 g
- Protein: 1.0 g
View full nutritional breakdown of Whole Wheat Salted Blossom Cookies calories by ingredient
Introduction
A delicious, healthier twist on my favorite peanut blossoms Christmas cookie. A delicious, healthier twist on my favorite peanut blossoms Christmas cookie.Number of Servings: 54
Ingredients
-
54 Hershey's Dark Chocolate (or other flavor) Kisses
1/2 cup Shortening (preferably vegan)
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup canned pumpkin puree
2 1/4 cups whole wheat flour
1/4 tsp baking soda
1/4 tsp kosher salt
2 Tbs light soy milk
granulated sugar (for rolling)
kosher salt (for sprinkling)
Directions
Pre-heat oven to 350.
Remove wrappers from candies.
Beat shortening, sugar, egg, vanilla in a large bowl until well blended and creamy; mix in pumpkin.
Stir together flour, soda and salt.
Alternate adding flour mixture and milk to butter mixture, beating in thoroughly.
Chill dough for 10 minutes.
Roll dough into balls, about 1-inch in size.
Place on baking sheets lined with parchment or silicone mats, about 1 1/2 inches apart.
Bake 8-10 minutes, or until edges are slightly browned and cookie is set.
Remove pan from oven, allow to cool for 2 minutes.
Press a candy piece into center of each cookie, sprinkle with kosher salt.
Remove to cooling rack.
Makes 54 cookies.
Number of Servings: 54
Recipe submitted by SparkPeople user KBHANSON.
Remove wrappers from candies.
Beat shortening, sugar, egg, vanilla in a large bowl until well blended and creamy; mix in pumpkin.
Stir together flour, soda and salt.
Alternate adding flour mixture and milk to butter mixture, beating in thoroughly.
Chill dough for 10 minutes.
Roll dough into balls, about 1-inch in size.
Place on baking sheets lined with parchment or silicone mats, about 1 1/2 inches apart.
Bake 8-10 minutes, or until edges are slightly browned and cookie is set.
Remove pan from oven, allow to cool for 2 minutes.
Press a candy piece into center of each cookie, sprinkle with kosher salt.
Remove to cooling rack.
Makes 54 cookies.
Number of Servings: 54
Recipe submitted by SparkPeople user KBHANSON.