Cookies - Day 5 & "Back" at it

Worked with Trainer Traci today. She took it easy on me, because my back was still a little sore. I did not run because that would have been too jarring on my back. I did the elliptical instead. Then I did the workout she had planned, except for the jump roping. We both laughed, she had put it in there "just in case". It was a nice workout, but not the butt kicking kind I like to do. My goal is to have my body ready by Monday.

Now, time to share another, healthier version of a cookie for your holiday season.

Peanut Butter Fudge Cups

This one is from Cooking Light. I love their recipes because they have been thoroughly tested and are generally VERY tasty. I like this one because it's a nice twist on something that has been my downfall on numerous occasions, the peanut butter cup. (Darn you Reese's)

Ingredients

Crust:
1/4 c - chunky peanut butter
3 Tbsp - brown sugar
2 Tbsp - chilled butter, cut into small pieces
1 1/2 Tbsp - corn syrup
1 c - all-purpose flour
1/8 tsp - salt
3 Tbsp - cold water
Cooking spray

Filling:
2/3 c - packed brown sugar
2 Tbsp - unsweetened cocoa
2 Tbsp - semisweet chocolate chips
1 Tbsp - butter
3 Tbsp - 1% low-fat milk
2 Tbsp - all-purpose flour
1 - large egg
2 tsp - powdered sugar

Preparation
Preheat oven to 350°.

To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.

Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.

To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups.

Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.

Yield
2 dozen (serving size: 1 cup)

Nutritional Information
CALORIES 92(33% from fat); FAT 3.4g (sat 1.4g,mono 1.3g,poly 0.5g); PROTEIN 1.7g; CHOLESTEROL 13mg; CALCIUM 13mg; SODIUM 48mg; FIBER 0.5g; IRON 0.6mg; CARBOHYDRATE 14.6g

Yours in health, Kate