Cookie Jar Specialties

I’ve become addicted to sugar wafers, especially the chocolate ones. I don’t know if it’s because I’ve gotten older, or what it is. I remember my mother eating sugar wafers whenever she wanted cookies when she was about the age I am now. Maybe it has something to do with menopause or hormones.

I’ve always liked sugar wafers, I just never ate them as much as I eat them these days.  I bought some a couple of months ago at the dollar store, and ate the package in about a day. Since then, I get several packages every time I am at the dollar store if they have them. I prefer the ones they sell there versus the ones they sell at Wal-Mart and the grocery store. They have less sugar in them for one thing. The ones at the dollar store have 6 grams of sugar per serving (2 wafers), while the ones they sell at the grocery store and elsewhere have 18 grams of sugar per serving. Since I usually eat about 10 wafers at a time, less sugar is better.

I prefer the chocolate flavored wafers, but I like the vanilla sugar wafers as well. I’ve gotten into the habit of going to the store every morning near where I work and buying a pack of vanilla sugar wafers for breakfast. I’m not a big fan of the strawberry wafers, but I’ll eat them if I can only get a variety pack, and not a single-flavor pack of cookies.

Maybe I like the sugar wafers so much these days because they are ‘safe’. I am severely lactose-intolerant, and cannot handle anything with even a little real dairy in it. The sugar wafers I’ve been eating contain powdered milk, which doesn’t upset my stomach. Sugar wafers have become a staple in my cookie jar.

Do you love the combination of sweet and salty as much as I do? The combination of sweet and salty sensations is a common mixture in many of the foods we eat. Adding a pinch of salt to sweet foods, or a dash of sugar to salty foods can help brings flavors to the forefront and make the foods tastier.

In general, people have five different taste sensations - sweet, salty, sour, bitter and savory. Taste is a sensory function of the central nervous system, and the buds that determine how we perceive food to taste are located primarily on the tongue, but are also found on the epiglottis and soft palate, or roof of the mouth. The taste buds that sense sweet and salty are located at the front of the tongue.

A salty taste is created with the presence of sodium ions or other alkaline such as potassium. For a food to taste sweet, there must be a presence of sugars, such as fructose, glucose or sucrose.

Taste buds change as people age, so some tastes enjoyed as a child may not be pleasant to adults. Illness, medications and smoking can also alter the sense of taste. Some people prefer salty snacks while other people have a strong sweet tooth. Still others find the combination of sweet and salty makes a tasty treat. Some examples of sweet and salty snacks are kettle corn, trail mix, and chocolate-covered pretzels or nuts.

One of my favorite sweet and salty creations is these chocolate chip cookies with salted peanuts.

Preparation:

Preheat oven to 350 degrees. Grease baking sheets with shortening, margarine or cooking spray.

Ingredients:

• 1 1/2 cups shortening
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 3/4 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups semisweet chocolate chips
• 1 1/2 cups salted peanuts

Directions:

1. In large bowl, cream the shortening, granulated sugar and brown sugar. Add eggs, one at a time, beating well after adding each egg. Stir in vanilla.
2. Combine flour, baking soda and salt. Flour does not need to be sifted. Gradually stir into creamed mixture. Mix well. Add chocolate chips and peanuts, stirring mixture until chocolate chips and peanuts are evenly distributed.
3. Drop cookie dough by tablespoonfuls 2 inches apart onto prepared baking sheets.
4. Bake at 350 degrees for 10 to 12 minutes, or until lightly browned. Remove from baking sheets onto wire racks to cool.

Notes:

• Bring eggs to room temperature before adding to mixture
• Use all-purpose white flour for best results. The flour does not need to be sifted.
• Milk chocolate chips may be substituted for semisweet chips.

This recipe makes approximately 10 dozen cookies.

I first discovered these wonderful cookies when I was in junior high school. Our neighbors across the street from us had kids my brother’s and my ages, and we spent a lot of time at each other’s homes. Our friends’ mother always had these cookies in the cookie jar.

Meringue is a sweet, low-fat treat made of egg whites and sugar. Meringue is best known as pie topping and candy, but it makes a great cookie as well. Making a good meringue can be tricky.

Tips for making meringue:

Eggs should be cold and fresh.

Separate the eggs making sure there is no trace of yolk in the whites when separated.

Bring egg whites to room temperature prior to beating.

It is important to not under beat the egg whites. Use an electric mixer for best results. Beaten egg whites should form a stiff peak when making a proper meringue. It is equally important not to over beat the egg whites. Over beating can cause the meringue to spread and flatten when baking.

These tasty, low-fat cookies are easy to make, and are sure to be a hit with your family.

Preparation:

Preheat oven to 250 degrees.

Lightly spray or grease baking sheets and set them aside.

Ingredients:

2 egg whites

1/4 teaspoon cream of tartar

3/4 cup sugar

1/8 teaspoon vanilla extract

1 – 12 ounce package chocolate chips

Directions:

• Beat egg whites in a large bowl until foamy.
• Add cream of tartar to egg whites and continue beating until a soft peak forms.
• Gradually add sugar, beating until stiff peaks form.
• Mix in vanilla. Fold in chocolate chips.
• Drop by rounded teaspoonful onto prepared baking sheets.
• Bake at 250 degrees for 30 to 35 minutes, or until dry to the touch.
• Remove from baking sheets immediately after removing from oven, and place on wire racks to cool.

Once cool, store in an airtight container.

Makes approximately 2 ½ dozen cookies.

To make the cookies festive for Christmas, substitute mint chocolate chips for regular chocolate chips, and add a few drops of green food coloring to make a light, minty treat.