LOW-COST SUGAR COOKIES
A good holiday recipe that's easier on the grocery bill. No butter here--just an affordable sugar cookie to make with the kids. Lower in fat, too. I found it online and haven't had a chance to try it yet. Let me know what you think. I notice that recipe #332896 is the serious dieter's version of this recipe.
Provided by Kate S.
Categories Dessert
Time 40m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Combine and whisk sugar, oil, vanilla, and egg. (Try adding some lemon or orange zest, if desired).
- Sift together flour, salt, and baking soda.
- Add dry ingredients and milk to the wet ingredients; stir to combine thoroughly.
- Chill 1 hour or more.
- Roll to 1/8-inch thick, cut with cookie cutters, and place on greased baking sheet.
- Bake 10-12 minutes.
- Decorate if desired.
Nutrition Facts : Calories 90, Fat 2.8, SaturatedFat 0.4, Cholesterol 6.5, Sodium 63.4, Carbohydrate 14.8, Fiber 0.3, Sugar 6.7, Protein 1.4
VERY LOW CALORIE SUGAR COOKIES
Make and share this Very Low Calorie Sugar Cookies recipe from Food.com.
Provided by Stormy Palmer
Categories Dessert
Time 1h10m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 8
Steps:
- Mix together first four ingredients.
- Add in last four and mix well.
- Chill dough for at least an hour.
- Roll out dough and cut as you would normally, or drop by teaspoonfuls onto lightly greased cookie sheet.
- Bake at 375 degrees F for 8-10 minutes.
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- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter on high speed until completely smooth and creamy, about 2 minutes. Add the sucanat and beat on medium high speed for 3 full minutes. Stop and scrape down the sides as needed. Beat in the egg, egg yolk, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be gold in color, sticky, and thick. Fold in the chopped chocolate. Cover tightly and chill in the refrigerator for at least 1 hour and up to 3 days.
- Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll.
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