Yield: 1 servings
|\N \N||Nonstick canola oil spray|
|1½ cup||Unbleached all-purpose flour; (spoon into measuring cup and level top)|
|1½ teaspoon||Baking powder|
|6 tablespoons||(3/4 stick) unsalted butter; at room temperature|
|1 tablespoon||Light corn syrup|
|1 tablespoon||Vanilla extract|
|2 tablespoons||Sugar for dipping|
by Sarah Phillips (THE HEALTHY OVEN BAKING BOOK ) ISBN: 0-38549-281-2 Makes about 4 dozen cookies
1. In a medium bowl, whisk the flour, baking powder, and salt until well combined. Set aside.
2. In another medium bowl, using a handheld electric mixer set at medium speed, scraping down the sides of the bowl often with a rubber spatula to force the mixture into the blades, beat the 1 cup of sugar and the butter until the mixture resembles coarse bread crumbs, about 1-½ minutes. Add the egg, corn syrup, and vanilla and beat until smooth. Using a spoon, gradually stir in the flour mixture. Transfer the dough to a sheet of waxed paper and form it into a log about 12 inches long and 1 inch in diameter.
Wrap the log of dough in the waxed paper and refrigerate until well chilled, at least 2 hours or overnight.
3. Position a rack in the center of the oven and preheat to 375 F. Lightly spray 2 nonstick cookie sheets (preferably insulated) with oil.
4. Unwrap the chilled dough. Place the 2 tablespoons of sugar in a small bowl. Using a thin, sharp knife, cut the dough crosswise into ¼-inch-thick rounds. Dip each round in the sugar, and place the cookies, sugar side up, 2 inches apart on the prepared baking sheets.
5. One sheet at a time, bake the cookies until lightly browned around the edges, 10 to 12 minutes. The centers may seem slightly underdone, but they will firm when cooled. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely.
Spicy Cinnamon Cookies: Add 1 teaspoon ground cinnamon to the dry ingredients. Stir ¼ teaspoon ground cinnamon and ⅛ teaspoon ground cloves into the 2 tablespoons of sugar for dipping.
Nutritional Analysis: Per cookie (including Spicy Cinnamon Cookies): About 48 calories (5 percent from protein; 66 percent from carbohydrates; 29 percent from fat), 1 gram protein, 8 grams carbohydrates, 2 grams fat (1 gram saturated fat), 8 milligrams cholesterol, 12 milligrams sodium Posted to EAT-LF Digest by Jackie Bordelon <jbord@...> on Jul 15, 1999, converted by MM_Buster v2.0l.