INGREDIENTS

INSTRUCTIONS

Preheat an oven to 350. Coat 2 large baking sheets with nonstick cooking
spray.
In a medium bowl, combine the flour, oats, pecans, baking soda and salt. In
a food processor with the metal blade or in a large bowl, combine the cream
cheese, margarine and sugar. Process or stir until smooth. Add half of the
orange juice, the yogurt, egg, egg white, orange zest and vanilla. Process
or stir until smooth. Gradually add the flour mixture and process or stir
until just blended.
Drop about 60 rounded tablespoons onto the prepared baking sheets. Bake
until golden at the edges, about 15 minutes.
To make the glaze, in a small bowl, combine the remaining orange juice and
the confectioner's sugar and whisk until smooth. Using a pastry brush, coat
the warm cookies with the glaze.
Store in an airtight container at room temperature for up to 1 week. One
serving is 3 cookies.
Recipe by: Jane Fonda Cooking For Healthy Living
Posted to recipelu-digest Volume 01 Number 435 by James and Susan Kirkland
<kirkland@gj.net> on Jan 02, 1998

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