Become a cookie artist–test your decorating skills with these simple, light cookies.
Makes about 4 dozen cookies
|1/4||cup light corn syrup|
|1/4||cup margarine, softened|
|1/4||cup cholesterol-free egg substitute|
|1-3/4||cups all-purpose flour|
|1/4||teaspoon baking soda|
|Cookie decorations (optional)|
- Beat sugar, corn syrup and margarine in large bowl. Add egg substitute and vanilla; mix well. Set aside.
- Combine flour, baking soda and salt in medium bowl. Add to sugar mixture; mix well. Form dough into 2 (1-1/2-inch-wide) rolls. Wrap in plastic wrap. Freeze 1 hour.
- Preheat oven to 350°F. Line baking sheets with parchment paper. Cut dough into 1/4-inch-thick slices; place 1 inch apart on prepared cookie sheets. Sprinkle with cookie decorations, if desired.
- Bake 8 to 10 minutes or until edges are golden brown. Cool on wire racks.
Add 2 tablespoons unsweetened cocoa powder to dough for chocolate cookies.
|Serving Size:||1 cookie (without decorations)|
|Total Fat||1 g|
|Calories from Fat||23 %|
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