- 1 cup all-purpose flour
- 1 cup white whole-wheat flour or whole-wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 3 tablespoons canola oil
- 1/4 cup unsalted butter, softened
- 2 large egg whites
- 2 teaspoons vanilla extract
1. In a medium bowl, combine flours, baking powder, and salt.
2. In large bowl, combine sugar, oil, and butter; beat with a stand or hand mixer at low speed until blended (about 3 minutes). Increase speed to high; beat until light and creamy (about 3 minutes), occasionally scraping side of bowl with rubber spatula. Reduce speed to low; add egg whites and vanilla, beating until smooth. Add flour mixture to sugar mixture; beat just until blended.
3. Divide dough in half; flatten each half into a disk. Wrap each disk with plastic wrap; refrigerate 2 hours or until dough is firm enough to roll.
4. Preheat oven to 375°. Using a floured rolling pin, roll 1 dough disc to 1/8 inch thick on a lightly floured surface. Use cookie cutters to cut out as many cookies as possible. With a lightly floured spatula, place cookies 1 inch apart on an ungreased large baking sheet.
5. Bake cookies until lightly browned (about 10-12 minutes). Transfer cookies to wire rack; cool. Top with meringue icing. Repeat procedure with remaining dough and trimmings.
- Prep Time:
- Cook Time:
- Total Time:
- Yield: Makes 20-24 (3- to 4-inch) cookies (serving size: 1 cookie)
|Calories per serving:||166|
|Fat per serving:||4g|
|Saturated fat per serving:||1g|
|Monounsaturated fat per serving:||2g|
|Polyunsaturated fat per serving:||1g|
|Protein per serving:||2g|
|Carbohydrate per serving:||32g|
|Fiber per serving:||1g|
|Cholesterol per serving:||5mg|
|Iron per serving:||0.0mg|
|Sodium per serving:||42mg|
|Calcium per serving:||16mg|
Good to Know
No need to resist these yummy cookies! Egg whites and limited amounts of unsalted butter significantly lower cholesterol. Plus, using half whole-wheat flour contributes figure-friendly fiber to the batch.