Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Elizabeth J. Taliferro
Recipe by Cooking Light March 1995

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Recipe Summary

Yield:
2 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl. Combine the vanilla and next 2 ingredients, and add to the flour mixture, stirring until well-blended (dough will be dry).

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  • Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.

  • Bake at 350° for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes.

  • Cut roll diagonally into 24 (1/2-inch) slices, and place slices, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake for 10 minutes. Turn the cookies over, and bake for an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and let cool completely on wire rack.

Nutrition Facts

96 calories; calories from fat 20%; fat 2.1g; saturated fat 1.1g; mono fat 0.2g; poly fat 0.1g; protein 2g; carbohydrates 17.3g; fiber 0.3g; cholesterol 19mg; iron 0.8mg; sodium 114mg; calcium 7mg.
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