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Snowflake Cookies

Photo: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates
Prep time 2 hrs
Cook time 12 mins
Chill time 2 hrs
Yield Makes 20-24 (3- to 4-inch) cookies (serving size: 1 cookie)

Ingredients

  • COOKIES
  • 1 cup all-purpose flour
  • 1 cup white whole-wheat flour or whole-wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup sugar
  • 3 tablespoons canola oil
  • 1/4 cup unsalted butter, softened
  • 2 large egg whites
  • 2 teaspoons vanilla extract
  • Meringue Icing

Nutrition Information

  • calories 166
  • fat 4 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 1 g
  • protein 2 g
  • carbohydrate 32 g
  • fiber 1 g
  • cholesterol 5 mg
  • iron 0.0 mg
  • sodium 42 mg
  • calcium 16 mg

How to Make It

  1. In a medium bowl, combine flours, baking powder, and salt.

  2. In large bowl, combine sugar, oil, and butter; beat with a stand or hand mixer at low speed until blended (about 3 minutes). Increase speed to high; beat until light and creamy (about 3 minutes), occasionally scraping side of bowl with rubber spatula. Reduce speed to low; add egg whites and vanilla, beating until smooth. Add flour mixture to sugar mixture; beat just until blended.

  3. Divide dough in half; flatten each half into a disk. Wrap each disk with plastic wrap; refrigerate 2 hours or until dough is firm enough to roll.

  4. Preheat oven to 375°. Using a floured rolling pin, roll 1 dough disc to 1/8 inch thick on a lightly floured surface. Use cookie cutters to cut out as many cookies as possible. With a lightly floured spatula, place cookies 1 inch apart on an ungreased large baking sheet.

  5. Bake cookies until lightly browned (about 10-12 minutes). Transfer cookies to wire rack; cool. Top with meringue icing. Repeat procedure with remaining dough and trimmings.