Sunny cocoa drop cookies

Yield: 48 servings

Measure Ingredient
½ cup (1 stick) light corn oil
\N \N Spread
⅔ cup Granulated sugar
⅔ cup Low-fat sour cream
1 teaspoon Vanilla extract
1 \N 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
\N \N Cocoa glaze
1 tablespoon Cocoa
½ cup Powdered sugar


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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