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View Full Version : Christmas Sugar Wafers with Vanilla Icing



Karenne
February 18th, 2007, 12:46 PM
Freezing the dough before cutting makes these low-fat cookies crunchy.


Cookies:

6 tablespoons sugar

1/4 cup butter

2 tablespoons dark brown sugar

1 1/2 teaspoons vanilla extract

2 large egg whites

1 1/2 cups all-purpose flour

3 tablespoons cornstarch

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Cooking spray


Vanilla icing:

1 cup powdered sugar

2 1/2 teaspoons warm water

1 teaspoon light-colored corn syrup

1/4 teaspoon vanilla extract

Dash of salt


Preheat oven to 375 degrees.


To prepare cookies, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 1/2 teaspoons vanilla. Add egg whites, 1 at a time, beating well after each addition.
<!-- D(["mb","
\n\nLightly spoon flour into dry measuring cups; level\nwith a knife. Combine flour and next 4 ingredients\n(through 1/4 teaspoon salt), stirring well with a whisk.\nAdd to butter mixture; beat well. Turn dough out onto a\nlightly floured surface (dough will be soft). Divide\ndough into 4 equal portions. Roll each portion to an\n8-inch circle between 2 sheets of plastic wrap. Freeze\ndough 20 minutes or until plastic wrap can be easily\nremoved.
\n\nWorking with 1 portion of dough at a time (keep\nremaining dough in freezer), remove top sheet of plastic\nwrap. Cut dough with a 3-inch cookie cutter, dipping\ncutter in flour between each use; place cookies on\nbaking sheets coated with cooking spray. Discard bottom\nsheet of plastic wrap; reserve remaining dough scraps.\nRepeat procedure with remaining frozen dough.
\n\nGently gather reserved dough into a ball; repeat\nrolling, freezing, and cutting procedure.
\n\nBake at 375 degrees for 8 minutes or until cookies\nare lightly browned. Remove from baking sheet; cool on a\nwire rack.
\n\nTo prepare vanilla icing, combine 1 cup powdered\nsugar and remaining ingredients in a small bowl; stir\nwith a fork until combined. Drizzle icing over the\ncookies, or spoon into a small zip-top plastic bag; cut\na tiny hole in 1 corner of bag, and pipe designs onto\ncookies.\n
\n\n\n\n\nYield: 24 servings\n(serving size: 1 cookie)\n\n
\n\nNUTRITION PER SERVING
\nCALORIES 94(22% from fat); FAT 2.3g (sat\n1.4g,mono 0.6g,poly 0.3g); PROTEIN 0.1g; CHOLESTEROL\n5.2mg; CALCIUM 5mg; SODIUM 75mg; FIBER 0.3g; IRON 0.4mg;\nCARBOHYDRATE 17.9g\n\n
\n\n
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Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Add to butter mixture; beat well. Turn dough out onto a lightly floured surface (dough will be soft). Divide dough into 4 equal portions. Roll each portion to an 8-inch circle between 2 sheets of plastic wrap. Freeze dough 20 minutes or until plastic wrap can be easily removed.


Working with 1 portion of dough at a time (keep remaining dough in freezer), remove top sheet of plastic wrap. Cut dough with a 3-inch cookie cutter, dipping cutter in flour between each use; place cookies on baking sheets coated with cooking spray. Discard bottom sheet of plastic wrap; reserve remaining dough scraps. Repeat procedure with remaining frozen dough.


Gently gather reserved dough into a ball; repeat rolling, freezing, and cutting procedure.


Bake at 375 degrees for 8 minutes or until cookies are lightly browned. Remove from baking sheet; cool on a wire rack.


To prepare vanilla icing, combine 1 cup powdered sugar and remaining ingredients in a small bowl; stir with a fork until combined. Drizzle icing over the cookies, or spoon into a small zip-top plastic bag; cut a tiny hole in 1 corner of bag, and pipe designs onto cookies.


Yield: 24 servings (serving size: 1 cookie)