Apricot Linzer Cookies
Prep: 45 min plus chilling and cooling | Bake: 10 minutes per batch | Makes: 24 cookies
- 1½ cups chopped hazelnuts
- ½ cup packed ShopRite brown sugar
- 2 ½ cups ShopRite all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ teaspoon ShopRite salt
- 1 cup Wholesome Pantry unsalted butter (2 sticks), softened
- 1 large egg
- 1 tsp lemon zest
- ½ tsp ShopRite pure vanilla extract
- ½ cup Wholesome Pantry apricot preserves
- Powdered sugar for dusting
- In large skillet, toast hazelnuts over medium heat 7 to 8 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool. In bowl of food processor with knife blade attached, process ¼ cup brown sugar and hazelnuts until very finely ground.
- In medium bowl, whisk flour, baking powder, cinnamon and salt. In separate medium bowl, with mixer on medium speed, beat butter and remaining ¼ cup brown sugar 3 minutes or until fluffy, scraping bowl occasionally with rubber spatula. Add hazelnut mixture and beat until well combined; scrape bowl. Add egg, zest and vanilla; beat 1 minute. Scrape bowl and reduce speed to low; add flour mixture and beat just until incorporated.
- With floured hands, form dough into 2 equal balls; flatten each into 5-inch disk. Wrap disks with plastic wrap; refrigerate at least 2 hours or up to overnight.
- Preheat oven to 350°; line cookie sheet with parchment paper or spray with baking spray. Place 1 dough disk between 2 sheets waxed paper; with rolling pin, roll dough disk into 11-inch round (dough should be about 1/8-inch thick). Remove top piece of waxed paper; with 2½-inch round cutter, cut out cookies. With offset spatula, transfer cookies to prepared cookie sheet in single layer about 1 inch apart. With 1-inch cutter, cut out center from half the cookies; reserve center cutouts. Gather dough scraps with center cutouts; roll out dough scraps and repeat.
- Bake cookies 10 to 12 minutes or until edges are golden brown. With spatula, transfer cookies to wire rack to cool completely. Repeat with second dough disk to make additional cookies.
- With fine-mesh strainer, dust cookies with center cutouts with powdered sugar. With knife, spread about 1 teaspoon preserves on bottom side of each solid cookie; place cookies with center cutouts, bottom side down, over preserves to make cookie sandwiches. Store cookies in airtight container with parchment or waxed paper between layers up to 5 days.
Approximate nutritional values per serving (1 cookie):197 Calories, 12g Fat (5gSaturated), 28mg Cholesterol, 76mg Sodium, 20g Carbohydrates, 1g Fiber, 3g ProteinChef TipIf dough becomes sticky, rewrap dough in plastic wrap and refrigerate 10 minute
Monkey Bread Makeover
Prep: 1 hour plus standing | Bake: 25 minutes | Serves: 16
For the dough
- 1 cup fat-free milk
- 1/3 cup ShopRite apple juice
- 3 tbsp maple syrup
- 1 envelope (¼ ounce) active dry yeast
- 2 ½ cups ShopRite all-purpose flour plus additional for dusting
- 1 ½ cups ShopRite whole wheat flour
- 1 tsp salt
- Nonstick baking spray
For the Cinnamon-Sugar Coating
- 2 tbsp fat-free milk
- 2 tbsp unsalted butter
- 2/3 cup packed ShopRite light brown sugar
- 1/3 cup ShopRite granulated sugar
- 2 tsp ground cinnamon
For the Glaze
- ½ cup ShopRite powdered sugar
- 2 tbsp Neufchâtel cheese, softened
- 2 tbsp ShopRite apple juice
- 1 tsp vanilla extract
- Prepare Dough: In small microwave-safe bowl, heat milk, juice and syrup in microwave oven on medium (50% power) 2½ to 3 minutes or until mixture reaches 120 to 130°. Stir in yeast and let stand 3 to 5 minutes or until foamy.
- In large bowl, whisk flours and salt. Make a well in center of flour mixture. Add milk mixture to flour mixture; with wooden spoon, stir until a shaggy dough forms and all of the flour is incorporated.
- Spray large bowl with baking spray. Dust work surface and hands with flour. Turn dough onto work surface; with hands, knead dough until smooth and elastic, about 15 minutes. Place dough in prepared bowl; lightly spray top of dough with baking spray. Cover loosely with plastic wrap; let stand in warm place 1 hour or until doubled in size. Dough is ready when indentation remains when pressed with 2 fingers.
- Prepare Cinnamon-Sugar Coating: In small microwave-safe bowl, heat milk and butter in microwave oven 1 minute or until butter is almost melted; stir until butter melts. In medium bowl, stir brown sugar, granulated sugar and cinnamon until well combined.
- Spray 12-cup Bundt pan with baking spray. Transfer dough to work surface; punch dough down. Divide dough into 6 equal portions; cover with plastic wrap. Working with 1 piece at a time, form dough into an 8-inch rope, then cut rope into 8 equal pieces and roll each piece into a ball. Dip ball in milk mixture, then roll in sugar mixture to coat; place in prepared pan. Repeat with remaining dough, milk mixture and sugar mixture, loosely layering balls in pan. Sprinkle any remaining sugar mixture over top. Cover loosely with plastic wrap; let stand in a warm place 1 hour or until almost doubled in size.
- Preheat oven to 350°. Bake bread 25 minutes. Cool bread in pan on wire rack 5 minutes, then invert bread onto large serving plate.
- While bread cools, prepare glaze: In small bowl, whisk together powdered sugar and cheese until smooth. Gradually whisk in juice and vanilla extract. Makes about ½ cup glaze. To serve, separate bread into balls and spoon glaze over each serving.
Approximate nutritional values per serving (3 pieces bread and 1½ teaspoons glaze): 214 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 156mg Sodium, 45g Carbohydrates, 2g Fiber, 4g Protein
Mini Pumpkin Cheesecakes
Prep: 35 minutes | Bake: 20 minutes | Serves: 18
- 8 sheets ShopRite graham crackers, broken in half
- 3 tbsp Wholesome Pantry unsalted butter, melted
- 2 packages (8 oz each) ShopRite Neufchâtel cheese, softened
- ¼ cup ShopRite granulated sugar
- 2 large eggs
- 1 cup Wholesome Pantry canned pumpkin
- 3 tbsp Wholesome Pantry maple syrup
- 2 tbsp ShopRite all-purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp ShopRite vanilla extract
- ¼ cup plus 1 tbsp chopped pecans
- Preheat oven to 350°. Line 18 standard muffin cups with baking cups.
- In food processor, pulse graham crackers 20 times or until fine crumbs form. In medium bowl, stir butter and graham cracker crumbs; press into bottom of prepared cups.
- In large bowl, with mixer on low speed, beat cheese and sugar 4 minutes or until light and fluffy. Add eggs, pumpkin, syrup, flour, pumpkin pie spice and vanilla extract; beat on medium speed 1 minute or until incorporated. Divide pumpkin mixture into cups; sprinkle with pecans.
- Bake cheesecakes 20 minutes or until set; cool completely on wire rack. Refrigerate cheesecakes at least 2 hours before serving.
Approximate nutritional values per serving (1 cheesecake): 160 Calories, 10g Fat (5 Saturated), 45mg Cholesterol, 130mg Sodium, 13g Carbohydrates, 8g Sugar (5g Added Sugars), 1g Fiber, 4g Protein