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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Friday, January 6, 2012

Minty Shortbread Bites

Good Friday morning!!! Feels almost like Springtime at Chez Jan! However, today is the last official day of the 'Christmas Season' so last night I tried to use up some candy canes I had laying around......I buy them for decoration! This is a nice little recipe, very simple.

MINTY SHORTBREAD BITES
Makes 64 Servings = 1 PointsPlus™



1 cup butter, softened (do NOT use margarine)
1/2 cup powdered sugar
2 cups all-purpose flour
1 tsp peppermint extract
3 TBSP finely crushed hard peppermint candies (I used candy canes)
1 TBSP Splenda granulated
3 oz. vanilla-flavored candy coating (almond bark), melted

In a large bowl, beat butter and powdered sugar with electric mixer on medium speed until fluffy. On low speed, beat in flour and peppermint extract.

On ungreased cookie sheet, pat dough into 6-inch square, about 3/4 inch thick. Cover; refrigerate 30 minutes.

Heat oven to 325ยบ. On cookie sheet, cut dough into 8 rows by 8 rows, making 64 squares. With the knife, separate rows by 1/4 inch.

Bake 28 to 35 minutes or until set and edges are just starting to turn golden.

Meanwhile, in small bowl, mix crushed candy and Splenda. In small resealable food-storage plastic bag, place melted candy coating. Seal bag; cut tiny hole in corner of bag.

Do NOT remove cookies from cookie sheet. Pipe candy coating over cookies. Before candy coating sets, sprinkle candy mixture over cookies. Carefully place cookies on cooling racks. Cool completely, about 30 minutes, before munching!

MY SPIN: I love 'intense' flavoring, so the next time I make these I think I'll put 1 1/2 tsp peppermint extract. These will keep their shape (lucky cookies) better during baking if they're *very* cold when you put them in the oven. Also, I needed to make these bigger to make less bites, so I cut mine to make 32 bites at 2 PointsPlus™ each.

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Later!
Loving Life(time)!
Jan


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2 comments:

  1. AnonymousJanuary 22, 2012 at 12:39 PM

    OMGoodness Gracious.......these are amazing. YUM YUM. A little time consuming BUT well worth every minute.

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    1. Tweaked @ Chez JanFebruary 9, 2012 at 9:02 AM

      From start to finish I think it takes about 2 hours.....that includes 30 minutes of chilling and 30 minutes of cooling. That's an hour that *we* can whip up some other goodies! This is truly one of my favorite recipes....making it again next week for my Tuesday/Valentine's Day meeting....will put a little candy heart on top.

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