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Thursday, December 5, 2013


Traditional holiday cookies use dough that is high in fat, with each cookie containing 4 or 5 grams of fat.  By substituting egg whites for whole eggs and including nonfat yogurt, this dough yields cookies with only 1 gram of fat each.
Sugar Cookies

¾  c. sugar
1/3 c. tub margarine
2 egg whites
1 tsp. vanilla
1/3 c. nonfat vanilla yogurt
3 c. all-purpose flour, divided
1 tsp. baking powder
½  tsp. baking soda
¼  tsp. ground nutmeg
Vegetable oil cooking spray

In medium bowl, cream the sugar and margarine until fluffy, about 2 to 3 minutes.  Add the egg whites one at a time, beating after each addition.  Add the vanilla and yogurt; mix well.  In a separate medium bowl, sift together 2 2/3 c.  flour, baking powder, baking soda and nutmeg.  Add gradually to the yogurt mixture.  Mix well.  Divide the dough into 3 equal parts and press into disc shapes.  Cover and chill for at least 3 hours. 

At baking time preheat the oven to 425 degrees.  Spray two baking sheets with cooking spray.  Sprinkle the remaining 1/3 c.  of flour on the work surface.  Roll each part of the dough to ¼-inch on the floured surface.  Cut with 2-inch cookie cutter.  Place cookies on the prepared baking sheets and bake until no indentation remains when touched, about 6 to 8 minutes.  Remove from the oven
and place on a cooling rack.  Makes 4 dozen cookies.

Nutrition Information:  1 cookie
Calories 51, Total fat 1 g, Saturated fat (trace), Cholesterol (trace), Sodium 36 mg, Carbohydrate 9 g, Fiber (trace), Sugar 3 g, Protein 1 g

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