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Iced Chocolate Cookie Thins

http://www.eatingwell.com/recipes/iced_chocolate_cookie_thins.html

From EatingWell:  November/December 2013

This healthy chocolate cookie recipe makes thin, sugar-kissed cookies speckled with dried fruit and nuts and topped with white icing. For a fun pattern, we drizzled green icing on top of the white icing and used a toothpick, to create a star-like design.

4 dozen 2-inch cookies | Active Time: 1 3/4 hours | Total Time: 2 3/4 hours

Ingredients

Cookie Dough

Natural White Icing & Green Icing

Preparation

  1. To prepare cookies: Grind chocolate in a food processor using on/off pulses until coarsely ground. Transfer to a mixing bowl and add cocoa, granulated sugar, baking powder and salt; stir until blended. With an electric mixer on low, then medium speed, add eggs, then honey, oil and vanilla and beat until combined. Beat in all-purpose and whole-wheat flour, then cranberries and nuts until thoroughly incorporated. (The dough will be stiff.)
  2. Divide the dough into quarters. Roll each quarter into a 9-inch-long “log.” Divide the log into 12 equal pieces. Roll each piece into a ball. Place on a prepared baking sheet and refrigerate until very cold, about 1 hour.
  3. Position a rack in middle of oven; preheat to 350°F. Line a large baking sheet(s) with parchment paper.
  4. Place remaining 1/2 cup granulated sugar on a small plate. One at a time, dip the top of each ball of dough into the sugar; place, sugar-side up, about 2 1/2 inches apart on another prepared baking sheet. Coat the bottom of a wide glass with cooking spray, then dip it into the sugar. Flatten the balls with the glass to make cookies about 2 1/4 inches in diameter, dipping the glass into the sugar between cookies and spraying it as needed.
  5. Bake the cookies on the center rack, one pan at a time, until just firm to the touch, 8 to 13 minutes. Let stand for 5 minutes, then transfer to wire racks to cool.
  6. To prepare icing & decorate cookies: Stir together confectioners’ sugar and dried egg whites in a small bowl. Stir in corn syrup and vanilla (or almond) extract. Place half the icing in another small bowl and stir in a few drops of green dye to create the desired color. Add a little more sugar if needed to achieve a thicker green icing for piping. Spoon the icing into a pastry bag with a writing tip or into a small plastic bag with a tiny tip of one corner snipped off. Thin the white icing for spreading if necessary by adding a little more water.
  7. Using a small paintbrush or butter knife, paint each cooled cookie with white icing. While the icing is still wet, pipe a green star over the white icing. Drag a toothpick through the icing to make a design in the icing, if desired.

Nutrition

Per cookie : 85 Calories; 3 g Fat; 1 g Sat; 2 g Mono; 8 mg Cholesterol; 14 g Carbohydrates; 1 g Protein; 1 g Fiber; 38 mg Sodium; 54 mg Potassium

Exchanges: 1/2 other carbohydrate, 1/2 fat

Tips & Notes