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.
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 cookieCalories 51, Total fat 1 g, Saturated fat (trace), Cholesterol (trace), Sodium 36 mg, Carbohydrate 9 g, Fiber (trace), Sugar 3 g, Protein 1 g