Recipe by Oxmoor House January 1994

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Recipe Summary test

Yield:
6 dozen cookies.
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Ingredients

Ingredient Checklist

Directions

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  • Beat brown sugar and margarine at medium speed of an electric mixer until light and fluffy. Add egg, milk, and vanilla; beat well.

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  • Combine 3 cups flour, baking powder, and salt, stirring well. Gradually add flour mixture to creamed mixture, mixing well. Cover and chill at least 2 hours.

  • Divide dough in half. Work with 1 half at a time, storing remainder in refrigerator. Sprinkle 1 teaspoon flour evenly on work surface. Turn dough out onto floured surface, and roll dough to 1/8-inch thickness. Cut with a 2-inch cookie cutter, and place 2 inches apart on cookie sheets coated with cooking spray.

  • Bake at 350° for 6 to 8 minutes or until edges of cookies are lightly browned. Remove from cookie sheets, and let cool on wire racks. Repeat procedure with remaining flour and remaining half of dough.

  • Combine powdered sugar and water. Pipe frosting around the edges of half the cookies; spread frosting on the tops of remaining cookies.

Source

Light and Luscious

Nutrition Facts

46 calories; calories from fat 27%; fat 1.4g; saturated fat 0.3g; protein 0.7g; carbohydrates 7.6g; cholesterol 3mg; sodium 40mg.
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