| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cookies |
48 |
Servings |
INGREDIENTS
| 1/2 |
c |
(1 stick) light corn oil |
|
|
Spread |
| 2/3 |
c |
Granulated sugar |
| 2/3 |
c |
Low-fat sour cream |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Egg white |
| 1/4 |
ts |
Freshly grated orange peel |
| 1 3/4 |
c |
All-purpose flour |
| 3 |
tb |
Cocoa |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
|
|
Cocoa glaze |
| 1 |
tb |
Light corn oil spread |
| 2 |
tb |
Water |
| 1/2 |
ts |
Vanilla extract |
| 1 |
tb |
Cocoa |
| 1/2 |
c |
Powdered sugar |
INSTRUCTIONS
COCOA GLAZE
Here's a fairly low-fat cookie recipe from the Tampa Tribune:
Heat oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking
spray. In large mixer bowl, beat corn oil spread and granulated sugar on
medium speed of electric mixer until light and fluffy. Add sour cream,
vanilla, egg white and orange peel; beat until well blended. Drop dough by
rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or
until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle
glaze (below) over cookies. Makes about 4 dozen cookies. (2 cookies with
glaze is a serving.)
Calories: 100 Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g
Cholesterol: 0 mg Calories from fats: 36% Cocoa Glaze: In small saucepan
over low heat, melt spread. Stir in water and cocoa. Cook, stirring
constantly, until thick. Do not boil. Remove from heat; gradually add
powdered sugar and vanilla, beating until of drizzling consistency. Another
low-fat recipe from the Tampa Tribune:
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