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Sugar Cookie Cutouts
1 h 36 m
Diabetic Living Magazine
“Here's a low-calorie, lower-fat version of traditional sugar cookie dough. Roll out and shape it for all your favorite holiday cookies.”
¼ cup butter, softened
½ cup sugar or sugar substitute-sugar blend equivalent (see Tips)
1 teaspoon baking powder
¼ teaspoon salt
¼ cup canola oil
¼ cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
2½ cups sifted cake flour
1In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally. Add oil, egg, and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
2Preheat oven to 375°F. On a lightly floured surface, roll dough, half at a time, to an ⅛-inch thickness. Using a 2- ½-inch cookie cutter, cut into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets. Reroll scraps as necessary.
3Bake for 6 to 8 minutes or until edges are firm and just starting to brown. Transfer to a wire rack; cool. Makes about 48 cookies.
Tips: For a sugar substitute, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use product amount equivalent to ½ cup sugar.
Substitute 1 egg for the egg product, if desired.
Test Kitchen Tip: To make holes in cookies for hanging, use a drinking straw to cut holes in cookies before baking.