Ok. . .I am going to preface this by saying these were one of the most difficult baked good items that I have had to make. With other cookies you simply put a ’rounded teaspoonful’ of batter on a baking sheet and could care less about what they look like afterwards. Sugar cookies are made to be ‘pretty’. Well, these tasted wonderful (and are surprisingly low cal) but for a late, late night amongst doing other chores, it was unexpectedly a lot of work. This is not to deter any of you from attempting to make these but just learn my lessons before you do it! Make sure you have the time and the patience to devote to these.
What you will need:
1/4 c butter, softened
1/2 c sugar (or you can use a substitute)
1 tsp baking powder
1/4 tsp salt
1/4 c canola oil
1 tsp vanilla
2.5 c sifted cake flour
coarse sugar, unsweetened cocoa powder, colored sugar, etc for toppings
1. Beat butter on high speed for 30 seconds. Add sugar, baking powder, salt and beat until well combined. Add oil, egg, and vanilla – combine. Beat in as much of the flour as you can with the mixer. Divide dough in half, cover, and chill for 1-2 hrs or until easy to handle. (My dough was still crumbly and not easy to handle but the rolling pin helped)
2. Preheat oven to 375. On a lightly floured surface roll out dough (one half at a time) to 1/8 in thickness and use our cookie cutter(s). Reroll scraps as necessary and place cookies on baking sheet. If desired, decorate (and this was the time-consuming part). Bake for 6-8 mins or until edges are firm and just starting to brown. Cool on wire rack. Makes approx. 48 cookies.
I’m going to have to work on my cooking decorating skills but regardless they tasted delicious! Once these were done I swear I didn’t want anyone to touch them besides me after all that work. . .
Nutritional Information (per avg cookie size – about 2-2.5 in AND sans decorative sweets):
Total Fat: 2 g
Cholesterol: 7 mg
Protein: 1 g
Carbohydrate: 8 g
Fiber: 0 g
Sodium: 26 mg