Rolled Sugar Cookies

Rolled Sugar Cookies

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.

From EatingWell: September/October 1996, The EatingWell Diabetes Cookbook (2005)
Yield: about 30 cookies
Active Time: 50 minutes
Total Time: 50 minutes

Ingredients

  1. 3/4 cup whole-wheat flour
  2. 3/4 cup unsifted cake flour
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 2 tablespoons butter
  6. 1/2 cup sugar, or 1/4 cup Splenda Sugar Blend for Baking
  7. 2 tablespoons canola oil
  8. 1 large egg
  9. 1 1/2 teaspoons vanilla extract

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

Nutrition

Nutrition Per Serving: 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.

Nutrition Bonus:

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate