Roberta's Rolled Sugar Cookies
Contributed by Diane S.
Recipe By : Eating Well, October 1996
Serving Size : 30 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/2 cup sugar
2 tablespoons canola oil
1 large egg
1 1/2 teaspoons pure vanilla extract
3/4 cup whole-wheat flour
3/4 cup unsifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1. Set a rack in the upper third of the oven. Preheat to 350°F. Lightly oil
2 baking sheets or coat them with nonstick cooking spray.
2. In a small saucepan, melt butter over low heat. Cook, swirling the pan,
until the butter turns a nutty brown, about 1 minute, and pour into a mixing
bowl Add sugar and oil; beat with an electric mixer until smooth. Mix in egg
and vanilla; beat until smooth.
3. Sift the flours, baking powder and salt together into the sugar/egg
mixture; mix on low speed until just combined. Divide the dough in half and
press each piece into a disk. (The recipe can be made ahead to this point.
Wrap the dough in plastic wrap and refrigerate for up to 2 days. Return to
room temperature before rolling out.)
4. Working with one disk at a time, roll dough on a lightly floured surface
to a thickness of 1/8 inch. Cut out cookies with small (about 2- to 2
1/2-inch) cookie cutters. Place the cookies about 1/2 inch apart on the
prepared baking sheets.
5. Bake in the upper third of the oven, 1 sheet at a time, for 5 to 7
minutes, or until slightly golden on the edges. Do not overbake. Transfer
cookies to wire racks to cool. (Store in an airtight container for up to 3
days or freeze for longer storage.)
Makes about 2 1/2 dozen cookies.
50 calories per cookie: 1 gram protein, 2 grams fat (0.6 gram saturated
fat), 8 grams carbohydrate; 40 mg sodium; 9 mg cholesterol; 1 gram
September 98 Recipes