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Truffle-Iced Sugar Cookies

Photo: Becky Luigart-Stayner
Yield 2 dozen (serving size: 1 cookie)

Ingredients

  • Cookies:
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 tablespoons butter, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • Cooking spray
  • Icing:
  • 1 cup powdered sugar
  • 2 teaspoons unsweetened cocoa
  • 1 tablespoon fat-free milk
  • 1/2 ounce semisweet chocolate
  • 1/2 ounce white chocolate

Nutrition Information

  • calories 88
  • caloriesfromfat 28 %
  • fat 2.7 g
  • satfat 1.5 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 1 g
  • carbohydrate 15.4 g
  • fiber 0.1 g
  • cholesterol 14 mg
  • iron 0.3 mg
  • sodium 49 mg
  • calcium 5 mg

How to Make It

  1. To prepare cookies, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well with a whisk; set aside. Beat butter with a mixer at medium speed until light and fluffy. Gradually add granulated sugar, beating until well-blended. Add vanilla and egg white; beat well. Add flour mixture; stir until well-blended. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze for 3 hours or until very firm.

  2. Preheat oven to 350°.

  3. Cut log into 24 (1/4-inch) slices; place the slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove the cookies from pan, and cool on wire racks.

  4. To prepare the icing, combine powdered sugar and cocoa in a small bowl; stir well. Add milk; stir well. Spread over cookies to within 1/4 inch of edges. Place semisweet and white chocolate in separate heavy-duty zip-top plastic bags; seal. Microwave chocolates at high for 1 minute or until chocolates are soft. Knead the bags until smooth. Snip a tiny hole in corner of bags; drizzle chocolates over the frosted cookies so that they resemble truffles.