3/4 c flour
3/4 c whole wheat flour
1/4 tsp baking powder
1/4 tsp baking soda
pinch salt
4 tbsp butter, softened
1/4 c Sugar substitute
1/4 c Sugar
2 egg whites
1 tsp vanilla extract
Whisk flours, baking powder, baking soda and salt in bowl.
In another bowl, beat butter and sugars with hand mixer until light and fluffy - add egg whites and vanilla. Beat until just combined.
Gradually stir flour mixture into butter mixture until formed.
Roll dough into log and refrigerate at least 3 hours.
Cut into shapes and bake at 350 for 6-8 minutes.
Makes 40 two-inch cookies.
Nutritional Information Per Cookie: Calories: 38, Fat: 1g; Carbs: 6g, Fiber: 0g; Protein:1g
NOTE: The cookies in the photo were dipped in the glaze used for the doughnuts below.
Sugar cookie dough
Cooking SPray
2 tbsp powdered sugar
1 tbsp skim milk
2 medium candy canes, crushed
Heat oven to 350. Coat 2 cookie sheets with spray. Take sugar cookie dough above, cut into 4 equals pieces. Then cut each of those pieces into 16 pieces. Roll each piece between your fingers to form a 1.5 to 2-inch log. Pinch together ends of each log to form rings and place doughnuts 1 inch apart on cookie sheet. Bake 1 batch at a time until dough puffs, 5-6 minutes.
Which sugar and milk in a bowl until smooth. Dip top of each warm cookie into sugar glaze; press into candy. Let cool on wire racks.
Makes 64 doughnuts
Nutritional Information Per Doughnut: 28 calorie; 1 g fat; 5g carbs; 0g fiber; 0g protein
Finally! The search for the perfect sugar cookie recipe for the holidays is over. Self Magazine to the rescue. The doughnuts are super cute and tasty, too.
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