Rolled Sugar Cookies

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.

Tips & Notes

• Make Ahead Tip: Prepare the dough through Step 3; wrap well and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, return to room temperature before rolling out.) Store the cookies in an airtight container for up to 3 days or freeze for longer storage.

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.

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