Nonstick canola oil spray
1 1/2 c Unbleached all-purpose
-flour; (spoon into
-measuring cup and level
-top)
1 1/2 ts Baking powder
1/8 ts Salt
1 c Sugar
6 tb (3/4 stick) unsalted butter;
-at room temperature
1 lg Egg
1 tb Light corn syrup
1 tb Vanilla extract
2 tb Sugar for dipping
by Sarah Phillips (THE HEALTHY OVEN BAKING BOOK ) ISBN: 0-38549-281-2
Makes about 4 dozen cookies
1. In a medium bowl, whisk the flour, baking powder, and salt until well
combined. Set aside.
2. In another medium bowl, using a handheld electric mixer set at medium
speed, scraping down the sides of the bowl often with a rubber spatula to
force the mixture into the blades, beat the 1 cup of sugar and the butter
until the mixture resembles coarse bread crumbs, about 1-1/2 minutes. Add
the egg, corn syrup, and vanilla and beat until smooth. Using a spoon,
gradually stir in the flour mixture. Transfer the dough to a sheet of waxed
paper and form it into a log about 12 inches long and 1 inch in diameter.
Wrap the log of dough in the waxed paper and refrigerate until well
chilled, at least 2 hours or overnight.
3. Position a rack in the center of the oven and preheat to 375 F. Lightly
spray 2 nonstick cookie sheets (preferably insulated) with oil.
4. Unwrap the chilled dough. Place the 2 tablespoons of sugar in a small
bowl. Using a thin, sharp knife, cut the dough crosswise into
1/4-inch-thick rounds. Dip each round in the sugar, and place the cookies,
sugar side up, 2 inches apart on the prepared baking sheets.
5. One sheet at a time, bake the cookies until lightly browned around the
edges, 10 to 12 minutes. The centers may seem slightly underdone, but they
will firm when cooled. Cool the cookies in the pan for 1 minute, then
transfer to a wire cake rack to cool completely.
Spicy Cinnamon Cookies: Add 1 teaspoon ground cinnamon to the dry
ingredients. Stir 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground
cloves into the 2 tablespoons of sugar for dipping.
Nutritional Analysis: Per cookie (including Spicy Cinnamon Cookies): About
48 calories (5 percent from protein; 66 percent from carbohydrates; 29
percent from fat), 1 gram protein, 8 grams carbohydrates, 2 grams fat (1
gram saturated fat), 8 milligrams cholesterol, 12 milligrams sodium
Yields
1 servings
