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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