#MEwx Sun, some clouds and Chocolate Mint Creme Cookies

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Good morning Augusta.

If you want to se a real-time online display of my personal weather station's readings click here.

This morning we have mostly sunny skies with highs in the lower 50s. winds are light and variable.

Tonight we'll have mostly clear conditions during evening hours, becoming partly cloudy. Lows in the upper 30s with light and variable winds.

The wind direction is North between 0.0 MPH and 0.4 MPH.

The Relative pressure is 29.97, the Absolute pressure is 29.77 and rising with a weather graphic indicating clouds and sun.

We didn't receive any measurable rain here over the past 24 hours.

our outdoor temperature is 37.0°F, the humidity is  87% and the dew point is 33.6°F.

Visibility is 10.0 miles / 16.1 kilometers with a few clouds.

The UV rating is 1 out of 16, the moon is 43.8% illuminated, the moon phase is waning crescent, sunrise is 7:12 am↑ 108° East, Sunset is            5:32 pm↑ 251° West, Moonrise is XXX, Moonset is 2:56 pm↑ 299° Northwest and we'll have 10 hours 20

Minutes of daylight today.

 

Let's stick with cookies for a bit.

 

CHOCOLATE-MINT CRÈME COOKIES

Serves:  24—1 sandwich cookies

 

1½ cups packed brown sugar

¾ cups butter, cubed (reduced calorie butter)

2 tbsp. water

12 oz. semisweet chocolate chips

2 eggs (½ cup egg substitute)

3 cups all-purpose flour

1¼ tsp. baking soda

1 tsp. salt

FILLING

1/3 cup butter, softened (reduced calorie butter)

3 cups confectioners' sugar

3 to 4 tbsp. milk

1/8 tsp. peppermint extract

Dash salt

  • In a small saucepan, combine the 1½ cups brown sugar, ¾ cup butter, and 2 tbsp. water.  Cook and stir over medium heat until sugar is dissolved.
  • Remove from the heat; stir in 12 oz. chocolate chips until melted and smooth.  Transfer to a large mixing bowl; cool slightly.
  • Add 2 eggs, one at a time, beating well after each addition.  Combine the 3 cups flour, 1¼ baking soda and 1 tsp. salt; gradually add to chocolate mixture.
  • Drop by rounded teaspoonfuls onto greased baking sheets.  Bake 350 for 8 to 10 minutes or until set. 
  • Remove to wire racks; flatten slightly.  Cool completely.
  • Combine 1/3 cup butter, 3 cups confectioners' sugar, 3 to 4 tbsp. milk, 1/8 tsp. peppermint extract and a dash salt.  Spread on the bottom of half of the cookies.  Top with remaining cookies. 

 

Exchanges:  23 carbohydrates, 2 fat

Calories:  197; fat:  9 g; protein:  2 g; carbohydrate:  30 g; fiber:  1 g; cholesterol:  20 mg; sodium:  160 mg

 

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