Chocolate Chip Cookies
3/4 cup Whey Low Granular or Whey Low Type D
2-1/4 cups all-purpose flour
3/4 cup Whey Low Gold brown sugar blend
1 tsp. baking soda
1/4 cup Whey Low Powder sugar blend
1/2 tsp. salt
1 cup butter (2 sticks) softened
1 cup unsweetened coconut* (optional)
1 tsp. vanilla
1 cup chocolate chips
1 large egg

Heat oven to 360 degrees F. Beat Whey Low Granular and Gold, butter, vanilla, and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in all-purpose flour, baking soda, and salt. Dough will be stiff. Stir in coconut* and chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes on cookie sheet; remove to wire rack. Yields about 2 dozen cookies.

*Coconut should be unsweetened. Put coconut in a container with Whey Low Powder. Place lid on container. Shake well. Then add to recipe as described.



Ginger Snaps
1/4 cup butter
1 tsp. cloves
1/2 cup canola oil
1 tsp. ginger
1-1/4 cups Whey Low Granular or Whey Low Type D
2 tsp. baking soda
1 egg
1 tsp. lemon juice
1 tsp. salt
2 cups all-purpose flour
1 tsp. cinnamon

Mix ingredients, then add lemon juice and flour; mix well. Chill dough well. Roll into small balls. Dip into a shallow dish of Whey Low Granular, and place balls 2" apart on ungreased cookie sheet. Bake at 350 degrees F for about 12 minutes. Cool cookies on a wire rack.

[Each cookie has a caloric value of 53 Calories, a 24% reduction in calories from the same cookie made with table sugar.]

Peanut Butter Cookies:

¾ cup peanut butter

½ cup canola oil

1-1/4 cups Whey Low Gold

3 Tablespoons milk

1 Tablespoon Watkins vanilla

1 egg

1-3/4 cups flour

¾ Teaspoon salt

¾ Teaspoon baking soda

1 cup chocolate chips (optional)

1. Heat oven to 365 degrees F.

2. Combine peanut butter, canola oil, Whey Low® Gold, milk and vanilla in large bowl.  Beat at medium speed with electric mixer until well blended.  Add egg.  Beat just until blended. 

3. Combine flour, salt, and baking soda.  Add to creamed mixture at low speed.  Mix just until blended.  Add chocolate chips if desired.  Drop by heaping teaspoons 2 inches apart onto ungreased baking sheet.  Flatten slightly in crisscross pattern with tines of fork. 

Russian Tea Cakes

1 cup butter
2-1/4 cups all-purpose flour
1/2 cup Whey Low Powder sugar
1/4 tsp. salt
1 tsp. vanilla
1/4 cup finely-chopped nuts (optional)

Heat oven to 375 degrees F. Mix butter, Whey Low Powder, and vanilla thoroughly at room temperature until creamed. The mixture must entrain a lot of air to give the cookies a tender texture. Blend in flour, salt, and chopped nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased baking sheet and bake 12 minutes or until set, not brown. Let stand 1 minute before placing them on wire rack to cool. While warm, roll them in Whey Low Powder. When cool, roll them in Whey Low Powder again. Makes about 4 dozen cookies.

(Each tea cake has a caloric value of 59 Calories, a 12% reduction in calories from the same tea cake made with table sugar.)

Sugar Cookies

1/3 cup butter, softened

1/3 cup canola oil

1 cup Whey Low Granular or Whey Low Type D

1 teaspoon baking powder

1/8 teaspoon salt

1 large egg

1 Tablespoon milk

1 teaspoon Watkins Vanilla

2 cups flour

1. Beat butter and oil with an electric mixer on medium to high speed for 30 seconds.  Add Whey Low®, baking powder, and salt.  Beat until combined, scraping bowl.  Beat in egg, milk and vanilla.  Then add flour and beat. 

Vanilla Buttercream Frosting

3 cups Whey Low Powder sugar
1/3 cup butter softened
1 ½ teaspoon Watkins Vanilla
3 Tablespoons milk
Food Coloring

1. Mix Whey Low® Powder and butter in medium bowl with electric mixer on low speed. Stir in vanilla and 1 Tablespoon of the milk.

2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Tint frosting as desired by adding food coloring.