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
fiber.