Makes 50 cookies
|1-3/4||cups all-purpose flour|
|1-1/2||teaspoons ground cinnamon|
|1/4||teaspoon ground nutmeg|
|1/2||cup (1 stick) cold margarine|
|3||egg whites, divided|
- Preheat oven to 350°F. Combine flour, sugar, cinnamon, nutmeg and salt in medium bowl. Cut in margarine with pastry blender or two knives until mixture forms coarse crumbs. Beat in 2 egg whites and vanilla, forming crumbly mixture; mix with hands to form soft dough.
- Divide dough into 6 equal pieces and place, evenly spaced, on greased 15X10-inch jelly-roll pan. Spread dough evenly to edges of pan using hands; smooth top of dough with metal spatula or palms of hands. Mix remaining egg white and water in small cup; brush over top of dough. Lightly score dough into 2X1-1/2-inch squares.
- Bake 20 to 25 minutes or until lightly browned and firm when lightly touched with fingertip. While still warm, cut along score lines into squares; drizzle or spread Sugar Glaze over squares. Let stand 15 minutes or until glaze is firm before removing from pan.
|Serving Size:||1 cookie|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||18 %|
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