Sugared Vanilla Cookies

Sugared Vanilla Cookies Recipe
Becky Luigart-Stayner
Use any color of sugar sprinkles--or combination of colors--you like. After freezing the dough, let it thaw for a few minutes before rolling in sugar. Then slice and bake as directed.

Yield:

64 cookies (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 53
Caloriesfromfat 31 %
Fat 1.8 g
Satfat 0.9 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 8.4 g
Fiber 0.1 g
Cholesterol 5 mg
Iron 0.2 mg
Sodium 33 mg
Calcium 1 mg

Ingredients

2 1/2 cups all-purpose flour (about 11 1/4 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
10 tablespoon butter, softened
2 teaspoons vanilla extract
2 large egg whites
Cooking spray
1/2 cup red and green sugar sprinkles

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy (about 1 minute). Add vanilla and egg whites, beating until well blended. Beating at low speed, gradually add flour mixture, beating just until a soft dough forms. Divide dough into 2 equal portions. Place each portion on plastic wrap; shape each portion into an 8-inch log. Wrap logs in plastic wrap; freeze at least 2 hours or until very firm.

Preheat oven to 375°.

Working with one dough log at a time, lightly coat each log with cooking spray. Roll each dough log in sugar sprinkles, pressing gently to adhere. Cut each dough log into 32 (1/4-inch-thick) slices; place 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until set. Remove from pans; cool completely on wire racks.

Note:

Julie Grimes Bottcher,

Cooking Light

December 2005
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