Photo Courtesy of: Jess Costantini from Beautiful Orange Productions
I really need to stop with this cookie and brownie making. I have a sweet tooth the size of Montana and cookies get me into trouble. I have practically NO self control around them! My weigh-in this week shows that. I gained 7/10ths! Honestly, I’m surprised it wasn’t more. I did NOT follow my points this past week. I was just eating everything in site! But today I start my week over, so I’m making sure to get back on track. Luckily, my exercise is still on track, though! Actually, when I weighed myself using my nifty WW scale, I saw that both the lbs and percentage of body fat went down! I definitely have more muscle! The body fat loss was 1.2 lbs. So I was okay with this gain. Jillian Michaels has been kicking my patootie four times a week. Never have I sweated so much in my living room.
Sometimes I feel like a bad Reluctant Loser Leader when I see that I’ve gained again, but you know what? I’m showing you that I’m not perfect! It took me 20 years to get to this point, so I know it’s not going to just melt off! I’m not just trying to lose weight, I’m attempting to change a lifestyle that I’ve been living with since fourth grade. Not just how much I eat, but what I eat, how to recognize (and not ignore) the signs my body gives me when I’ve had enough, how much and what kind of exercise I do, how I think about food and exercise… all of it! I’m going to fail at some of those points during some weeks, but I just keep getting back on the bandwagon. I feel too good to go back to where I was. And our Weight Watchers Program at work is over now, so the weekly weigh-in here is super important for accountability!
I hereby claim that my goal for weight loss next week is 1 lb! (I’m tempted to up that to 2 lbs, but the way my body is changing right now, I don’t think I want to set myself up for defeat). I will stick to my points this week like a recovering addict sticks to the 12 step program. It’s one day at a time. One meal at a time. One snack at a time. I’m writing it all down. Maybe I’ll even try to plan out the food for my week so that I know what to expect. Either way, I’m doing better this week, I promise.
But for you…. a cookie recipe! BAHAHAHA. These were wonderful, but you’ll want to eat them all, so careful!
Photo Courtesy of: Jess Costantini from Beautiful Orange Productions
Crisp Pecan Cookies (from Cooking Light)
Servings: 30 (1 cookie each)
Points Per Serving: 2
Calories Per Serving: 73
Ingredients
- 1 cup packed light brown sugar, 23 PP
- 5 tbsp light butter, 8 PP
- 1 large egg white
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 tbsp chopped toasted pecans, 4 PP
- 1/2 tsp baking powder
- 1/3 cup sifted powdered sugar, 4 PP
- 1 cup all-purpose flour, 12 PP
Directions
1. If you haven’t toasted the pecans yet, place them in a dry skillet and cook over medium heat 1-2 minutes, stirring frequently. Set aside.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk.
3. Combine brown sugar and butter in a bowl, and beat with a mixer at high speed until light and fluffy. Add vanilla and egg white, and beat 1 minute. Stir in flour mixture and chopped pecans. Refrigerate dough 30 minutes.
4. Preheat oven to 350.
5. Place 1/4 cup powdered sugar in a small bowl. Divide dough into 30 equal portions. With moist hands, shape each portion into a 1/2 inch ball. Roll balls in 1/4 cup powdered sugar. Place 2 inches apart on baking sheets coated with cooking spray. Place pans in freezer 10 minutes.
6. Bake at 350 for 12 minutes or until cookies are golden. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks. Using a fine sieve, sprinkle 4 tsps powdered sugar over cookies.
Photo Courtesy of: Jess Costantini from Beautiful Orange Productions
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