Low Fat Robertas Rolled Sugar Cookies Recipe

Ingredients

2 tablespoons butter

1/2 cup sugar

2 tablespoons canola oil

1 large egg

1 1/2 teaspoon pure vanilla extract

3/4 cups whole-wheat flour

3/4 cups unsifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

Method

1.Set a rack in the upper third of the oven.

Preheat to 350°F.

Lightly oil 2 baking sheets or coat them with nonstick cooking spray.

2.In a small saucepan, melt butter over low heat.

Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute, and pour into a mixing bowl Add sugar and oil; beat with an electric mixer until smooth.

Mix in egg and vanilla; beat until smooth.

3.Sift the flours, baking powder and salt together into the sugar/egg mixture; mix on low speed until just combined.

Divide the dough in half and press each piece into a disk.

(The recipe can be made ahead to this point.

Wrap the dough in plastic wrap and refrigerate for up to 2 days.

Return to room temperature before rolling out.)

4.Working with one disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch.

Cut out cookies with small (about 2- to 2 1/2-inch) cookie cutters.

Place the cookies about 1/2 inch apart on the prepared baking sheets.

5.Bake in the upper third of the oven, 1 sheet at a time, for 5 to 7 minutes, or until slightly golden on the edges.

Do not overbake.

Transfer cookies to wire racks to cool.

(Store in an airtight container for up to 3 days or freeze for longer storage.)

Makes about 2 1/2 dozen cookies.

50 calories per cookie: 1 gram protein, 2 grams fat (0.

6 gram saturated fat), 8 grams carbohydrate; 40 mg sodium; 9 mg cholesterol; 1 gram fiber.

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