These classic cookies, with subtle hints of vanilla, are sure to please. They’re lower in fat than most cookies, but with all the flavor, you won’t miss it!
Ingredients
For cookies
- 2 1/4 cups cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted stick margarine or butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons firmly packed brown sugar
- 1 egg
- 1 teaspoon light corn syrup
- 1 1/2 teaspoon vanilla extract
For icing
- 1 cup powdered sugar
- 5 tablespoons hot water
- 1/8 teaspoon vanilla, orange or lemon extract
- 2 drops food coloring (optional)
Directions
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, with an electric mixer at medium speed, beat the margarine, granulated sugar and brown sugar together until fluffy, 2 minutes. Beat in the egg, corn syrup and vanilla until smooth.
- Add the flour mixture to the margarine mixture in thirds, until the dough becomes smooth and stiff.
- Divide the dough in half and wrap in plastic wrap. Chill thoroughly, at least 2 hours.
- Preheat oven to 325 F. Arrange the oven racks to divide the oven into thirds. Spray two baking sheets with nonstick cooking spray. Working with one piece at a time (and keeping the remaining piece in the refrigerator), roll the dough between two sheets of plastic wrap to 1/8 inch thickness. Cut into shapes with a 2-inch cookie cutter and place on the prepared cookie sheet. Reroll and reuse the dough scraps. Repeat with the remaining dough.
- Bake until barely golden along the edges, 8 to 10 minutes, rotating the baking sheets halfway through to ensure even baking. Let cool for 1 minute, then transfer the cookies to a rack.
- To make the icing, use a small bowl to combine the powdered sugar, 2 tablespoons of the hot water and the vanilla, and orange or lemon extract. Stir until smooth. If the icing is too thick, add a few more drops of water. Color with food coloring if desired. When the cookies are completely cool, decorate with icing.
Ingredient health benefits
- Eggs. A baking staple, eggs are a delicious source of vitamin A, vitamin E and lutein for optimal vision, skin health and wound healing. Vitamin B12 and vitamin B9 (folate) both help your body create new cells, especially red blood cells, and convert your food into usable energy. But wait, there’s more! Eggs are vegetarian-friendly and rich in protein. And if your budget has some wiggle room, you may want to consider buying pasture-raised or organic. They tend to have higher-quality yolks because the chickens responsible for laying them have access to more nutritious sources of food.
Nutrition information (per serving)
Makes 18 cookies
Serving = 2 cookies
Calories: 142
Calories from fat: 27
Total fat: 3 g
Saturated fat: 1 g
Cholesterol: 12 mg
Sodium: 47 mg
Total carbohydrate: 27 g
Dietary fiber: 0 g
Sugars: 14 g
Protein: 2 g
