Thursday, March 3, 2011

Flu Fighter Cookies

Would you rather go to the doctor's office and get a flu shot or eat one of these beauties?  Well, they may not be that effective, but when you combine the antiviral compounds of ginger, antioxidants of cranberries, selenium of oats, zinc of walnuts, and active cultures of yogurt, your immune system will get one hefty boost! 

Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt
Cream the butter and brown sugar.  Then add the eggs, one at a time
Add molasses, yogurt, ginger and lemon zest and beat until smooth
Fold in the oats
Combine the toasted walnuts, dried cranberries, and golden raisins; mix half into dough
Drop heaping tablespoonfuls of dough onto a parchment lined baking sheet
Use the remaining cranberry/walnut/raisin mixture to top each cookie
Chill for 30 minutes, then bake at 375 for 10-12 minutes

Flu-Fighter Cookies

Active time: 30 minutes
Total time: 1 hour 10 minutes
Makes: about 30 cookies

2 ¼ cups all-purpose flour
1 ¼ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Pinch of ground cloves
¼ teaspoon salt
1 stick unsalted butter, at room temperature
1 cup packed dark brown sugar
2 large eggs
¼ cup molasses
¼ cup low-fat plain Greek yogurt
1 Tablespoon freshly grated ginger
2 teaspoons finely grated lemon zest (about 1 lemon)
½ cup old-fashioned oats
1 ¼ cups golden raisins
1 ¼ cups dried cranberries
1 ¼ cups roughly chopped walnuts, toasted

1. Line 2 baking sheets with parchment paper and set aside.  Combine the flour, baking powder, baking soda, ground cinnamon, freshly grated nutmeg, ground cloves, and salt in a medium bowl and whisk together.

2. With an electric mixer on medium speed, cream the butter and sugar.  Beat in the eggs, one at a time.  Beat in the molasses, yogurt, ginger, and lemon zest.  With the mixer on low speed, beat in the flour, being careful not to overmix (batter will be sticky).  Fold in the oats.  Mix the dried fruit and nuts in a small bowl; fold half the nut/fruit mixture into the batter.

3.  Drop heaping tablespoonfuls of dough onto the parchment-lined baking sheets.  Use the remaining fruit/nut mixture to top each cookie.  Place in the refrigerator and let chill for 30 minutes while your oven heats up to 375 degrees.

4.  Bake the cookies for 10 to 12 minutes, or until dark golden but still soft.  Let cool on a wire rack.

-Adapted from the recipe in the October 2009 issue of Food Network Magazine or it can be found here on their website.

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