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Low Fat Robertas Rolled Sugar Cookies Recipe
Ingredients
2 tablespoons butter
1/2 cup sugar
2 tablespoons canola oil
1 large egg
1 1/2 teaspoon pure vanilla extract
3/4 cups whole-wheat flour
3/4 cups unsifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Method
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.
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.
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.
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.
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.
Calories per cookie: 1 gram protein, 2 grams fat 0 gram saturated fat, 8 grams carbohydrate; 40 mg sodium; 9 mg cholesterol; 1 gram fiber
