Rating: 3 stars
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Marion Pedalino Gerard
Recipe by Cooking Light May 1995

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Recipe Summary

Yield:
26 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large bowl. Combine oil, vanilla, and eggs, and add to flour mixture, stirring until well-blended.

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  • Turn dough out onto a baking sheet coated with cooking spray; shape dough into a 12-inch-long roll, and flatten to 1/2-inch thickness. Combine water and egg white; stir well. Brush over dough.

  • Bake at 350° for 20 minutes. Remove from baking sheet to a wire rack, and let cool. Slice roll diagonally into 26 (1/2-inch) slices. Place slices, cut sides down, on a baking sheet. Brush slices with egg white mixture, and sprinkle evenly with turbinado sugar. Bake at 350° for 20 minutes or until dry. Let cool on wire racks.

  • Note: 1 1/2 tablespoons granulated sugar may be substituted for the 1 1/2 tablespoons turbinado sugar.

Nutrition Facts

72 calories; calories from fat 26%; fat 2.1g; saturated fat 0.4g; mono fat 0.6g; poly fat 0.9g; protein 1.6g; carbohydrates 11.6g; fiber 0.3g; cholesterol 16mg; iron 0.6mg; sodium 30mg; calcium 10mg.
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