Sunny cocoa drop cookies
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (1 stick) light corn oil |
| Spread | ||
| ⅔ | cup | Granulated sugar |
| ⅔ | cup | Low-fat sour cream |
| 1 | teaspoon | Vanilla extract |
| 1 | Egg white | |
| 1 | tablespoon | Light corn oil spread |
| 2 | tablespoons | Water |
| ½ | teaspoon | Vanilla extract |
| ¼ | teaspoon | Freshly grated orange peel |
| 1¾ | cup | All-purpose flour |
| 3 | tablespoons | Cocoa |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Baking powder |
| Cocoa glaze | ||
| 1 | tablespoon | Cocoa |
| ½ | cup | Powdered sugar |
Directions
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: