Low-Fat Sugar Cookies:
- 1 2/3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 tbsp unsalted butter, softened
- 3/4 cup sugar
- 1/4 cup egg whites
- 1 tsp vanilla extract
First, combine flour, baking powder, and salt in a bowl and set aside.
In large bowl or electric mixer, beat together butter and sugar until creamy.
Add egg substitute and vanilla extract and stir well.
Gradually add flour mixture, stirring constantly, until combined, but still somewhat crumbly.
Divide dough in half, wrap in plastic wrap and place in refrigerator to chill for at least 2 hours.
Preheat oven to 350 degrees Fahrenheit.
Lightly flour counter or other working surface, and turn out one half of dough onto it. Roll out to between 1/8- and 1/4-inches in thickness, then used lightly floured cookie cutters. Gather scraps, and roll out again, until no more cookies can be cut.
Place cookies at least 1 inch apart on lined baking sheet and bake 9-10 minutes or until edges turn golden. While the first batch are baking is a good time to repeat the rolling and cutting process with the second half of the dough.
Let baked cookies sit 1 minute on baking sheet, then remove to wire racks.
Decorate!
Enjoy!
My variations included: Peppermint where i added crunched up candy canes to the dough before baking then topping with peppermint glaze. Red and White Cookies where i just added red dye to the dough before baking, rolled the white dough into a log and the red into a sheet then covered the log in the red, refrigerating, and then slicing into cookies. My decorations were regular cut outs in the shapes of stars, bells, and stars of David; melting snowmen; and the peppermints.
Royal Icing:
3 ounces of egg whites
1 tsp vanilla extract
4 cups powdered sugar.
First, in a mixer, add the egg and vanilla and beat until frothy.
Add in the sugar and mix on low until the mix in shiny.
Beat on High until stiff.
Add food coloring if needed.
Peppermint Glaze:
2 cups powdered sugar
3 tbs milk
1/4 tsp peppermint extract
combine in a bowl.
Orange Cranberry Pinwheels:
1 cup cranberries
1 cup pecans
1/4 cup brown sugar
1 cup butter, softened
1 1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
2 eggs
2 tsp orange zest
3 cups flour
1 cup pecans
1/4 cup brown sugar
1 cup butter, softened
1 1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
2 eggs
2 tsp orange zest
3 cups flour
In a food processor; Blend cranberries, pecans and brown sugar until only small pieces remain. Set aside or cover and chill until needed.
In a stand mixer, cream butter and sugar.
Add baking powder, salt, eggs and orange zest.
Beat only low/medium for roughly 1 minute.
Add flour by the spoonfuls, mixing on medium speed until ingredients have been mixed well.
Cover and chill for at least one hour.
Place dough between two sheets of wax paper. Roll into a large rectangle roughly 1/4″ thick. Remove top layer of wax paper. Evenly spread out the cranberry filling over dough to 1/2″ from all sides. Some people may want to do this in halves.
Roll Dough into a log, begin rolling from one of the short ends. Dough may stick at first. Gently guide dough by pulling up on wax paper. Cut of grody ends.
Transfer rolled dough log to a clean sheet of waxed paper rolled and taped shut or large tupperware and chill for 2-3 hours.
remove from fridge or freezer and slice into 1/4 inch cookies.
Bake for 8-10 minutes at 375.
Let cookies rest on tray for 1-2 minutes before transferring to a wire rack to cool.
Enjoy!
Peanut Butter Cookies:
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1/2 cup Peanut Butter
1 egg's worth of egg whites
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
First beat butter until creamy.
Add sugars.
Mix in PB and egg.
Mix in flour, baking soda, baking powder, and salt.
Chill for at least an hour.
Preheat Oven at 300 and bake cookies for 15 mins.
I decorated mine as reindeer using Hershey Special Dark Candies for the eyes and nose and chocolate covered pretzels for the antlers.
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