2 Point+ Snicker Doodle Cookies!

Happy Friday Eve all! As promised, here are the TWO recipes you all requested from last weekend’s Baking Fun ~ SNICKER DOODLES & COCONUT POUND CAKE!  If you LOVE cinnamon, sugar and a buttery cookie then you NEED to make these.  The BEST part is that they are low enough in calories and points+ that you can have more than one

I think that every healthy eating lifestyle should ALWAYS make room for a little indulgence.  Coconut Pound Cake is one of mine and I look forward to it EVERY YEAR.  The Husband’s mom or sis usually gives us a loaf and the flavor is indescribable.  It’s not so healthy but I am going to find a way to re-create it to be healthier this year.  For now, add this to your goodie bag and I am pretty sure everyone will love you for it.

I am off to put the finishing touches on getting everything ready for our FANTASTIC work party tomorrow! 

Enjoy!!!

SNICKER DOODLES

INGREDIENTS

2 Tbsp cinnamon

2 Tbsp sugar

1 cup butter, softened

1 1/2 cups sugar

2 eggs

2 3/4 cups all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

INSTRUCTIONS

1.  Mix cinnamon and sugar together in a small bowl and reserve for topping.

2.  In a medium-size mixing bowl, add butter and sugar and beat until combined. Add the eggs and beat again until light and fluffy. Sift dry ingredients together; add them to the egg/butter mixture and mix thoroughly. Chill dough one hour.

3.  Preheat oven to 400°. Form the chilled dough into 1" balls and roll them in reserved cinnamon and sugar. Place them on greased or parchment paper-lined baking sheets. Bake 8-10 minutes. Cookies will puff during baking, then fall, leaving a crackly sugar top.

Makes 6 dozen cookies, 2 Points+ per cookie

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COCONUT POUND CAKE

INGREDIENTS:

3 sticks butter (1 1/2 cups)

3 cups sugar

6 eggs at room temperature

3 cups heaping flour

1/4 tsp salt

1/4 tsp baking soda

8 oz Sour Cream

1 tsp pure vanilla extract

6 oz flaked coconut

INSTRUCTIONS:

1.  Preheat oven to 325 degrees and spray two loaf pans or 8 mini loaf pans with nonstick spray. 

2.  Cream butter and sugar.  Add eggs one at a time and beat well after each addition.

3.  Combine flour, salt and baking soda.  Add flour and sour cream, alternating and beating well.  Add vanilla and beat well.

4.  Stir in coconut.  Pour batter into prepared pan(s).  Bake for 1-1/2 hours or until the crust is lightly browned and a toothpick inserted comes out clean.

Makes 24 servings, 9 points+ per serving & honestly worth EVERYONE to me

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I will be back tomorrow night with a recap of our AWESOME Holiday Party!  Here is a hint….it’s in WINE CAVES and it’s being catered by one of the BEST ORGANIC Caterer’s in town.  I can’t wait!

Have an AWESOME Friday!