Truffle-Iced Sugar Cookies

Truffle-Iced Sugar Cookies Recipe
Photo: Becky Luigart-Stayner

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Preheat oven to 350°.

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.

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.

Note:

December 2000
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