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20 minute dinner recipes

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Rolled Sugar Cookies

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

From EatingWell:  September/October 1996, The EatingWell Diabetes Cookbook (2005)

These make great holiday cookies when cut into shapes and decorated, but they're also a fine addition to your everyday cookie jar. We've cut the butter from an entire stick to just 2 tablespoons, cooking it until it turns a nutty brown to maximize the rich flavor.

About 30 cookies | Active Time: 50 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Set a rack in the upper third of the oven; preheat to 350°F. Coat 2 baking sheets with cooking spray.
  2. Whisk whole-wheat flour, cake flour, baking powder and salt in a medium bowl.
  3. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute, and pour into a mixing bowl. Add sugar (or Splenda) and oil; beat with an electric mixer until smooth. Mix in egg and vanilla; beat until smooth. Add the flour mixture and mix on low speed until just combined. Divide the dough in half and press each piece into a disk.
  4. Working with one disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut out cookies with small (about 2- to 2 1/2-inch) cookie cutters. Place the cookies about 1/2 inch apart on the prepared baking sheets.
  5. Bake the cookies in the upper third of the oven, 1 sheet at a time, until slightly golden on the edges, 5 to 7 minutes. Do not overbake. Transfer to wire racks to cool.

Nutrition

Per cookie : 53 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 9 mg Cholesterol; 8 g Carbohydrates; 1 g Protein; 0 g Fiber; 35 mg Sodium; 19 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate

Nutrition Note: Per cookie with Splenda: 1/2 carbohydrate serving; 49 calories, 6 g carbohydrate.

Tips & Notes