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If orange food coloring isn't available, combine red and yellow to create an orange hue.

Deb Wise
Recipe by Cooking Light October 2014

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Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
56 mins
total:
2 hrs 44 mins
Yield:
Serves 26 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and salt in a bowl, stirring with a whisk.

  • Place butter and granulated sugar in a medium bowl. Beat with a mixer at medium speed 3 minutes or until light and fluffy. Add egg whites and vanilla; beat 1 minute or until well combined. Add flour mixture; beat at low speed just until combined. Spoon dough onto a 12-inch-long sheet of plastic wrap; gently press mixture into a ball. Wrap and chill dough for 1 hour.

  • Divide dough in half. Working with 1 portion at a time, roll dough to 1/4-inch thickness on a lightly floured surface; cut into desired shapes with 2 1/4- to 3 1/4-inch cookie cutters (wrap and refrigerate remaining dough portion to keep it chilled). Place cookies on baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until cookies are firm in the center. Cool 2 minutes on pan. Remove cookies from pan, and cool completely on a wire rack.

  • Combine powdered sugar and remaining ingredients in a small bowl; stir with a whisk until smooth. Scrape icing into a heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag with scissors; decorate cookies as desired with icing.

Nutrition Facts

115 calories; fat 3.8g; saturated fat 2.4g; mono fat 1g; poly fat 0.2g; protein 1g; carbohydrates 20g; fiber 1g; cholesterol 9mg; iron 1mg; sodium 28mg; calcium 5mg.
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