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Healthy Recipes > Desserts & Snacks > Holiday Cutout Cookies

Holiday Cutout Cookies

Cook Time

12 minutes

Servings

44
Holiday Cutout Cookies

Publish Date: December 19, 2010

Cookies

Topping

  

Whisk all-purpose flour, whole wheat flour, baking powder and salt in a medium bowl.

Puree tofu in a food processor. Add egg, fructose, oil, butter and vanilla; process until smooth, stopping once or twice to scrape down the sides. Add the dry ingredients and pulse several times just until dough clumps together.

Transfer the dough to a lightly floured surface and knead several times. Divide in half and press each piece into a disk. Dust disks with flour and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.

Preheat oven to 350° F. Line several baking sheets with parchment paper or coat with cooking spray. Working with one piece at a time, on a lightly floured surface, roll the dough slightly less than 1/4-inch thick. Cut out shapes with a cookie cutter. Gather scraps and re-roll. Place cookies about 1/2-inch apart on the prepared baking sheets.

For the topping, combine fructose and cinnamon in a small bowl. Brush cookies with egg white and sprinkle on cinnamon blend.

Bake cookies, one sheet at a time for 12 minutes or until cookies are light golden around the edges. Transfer cookies to a wire rack and let cool completely.

Makes 44 servings. Serving size 1.0 cookie.

Nutritional Breakdown (per serving):

Calories 64, Fat 2 grams, Protein 1 grams, Sodium 30 mg, Carbohydrates 11 grams, Fiber 0 grams

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