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Nutrition Facts
Nutrition facts per serving:
- Calories 48
- Protein(gm)1
- Carbohydrate(gm)6
- Fat, total(gm)2
- Cholesterol(mg)3
- Saturated fat(gm)1
- Sodium(mg)26
- Other Carb()1
- Fat()1
Sugar Cookie Cutouts
Chill: 1 hr
Bake: 6 mins to 8 mins 375°F per batch
Ingredients
- 1/4 cup butter, softened
- 1/2 cup sugar or sugar substitute-sugar blend* equivalent to 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups sifted cake flour
Directions
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally. Add oil, egg, and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, to an 1/8-inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes.* Place cutouts 1 inch apart on ungreased cookie sheets. Reroll scraps as necessary.
Bake for 6 to 8 minutes or until edges are firm and just starting to brown. Transfer to a wire rack; cool.
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Tip:
*Sugar Substitutes:
Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 1/2 cup sugar.
PER COOKIE WITH SUBSTITUTE: same as above, except 44 cal., 5 g carbo.
Carb Choices: 0
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Tip:
Test Kitchen Tip:
To make holes in cookies for hanging, use a drinking straw to cut holes in cookies before baking.
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