Lighter Cookie Cutouts Recipe

Lighter Cookie Cutouts Recipe photo by Taste of Home

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These simple cookie cutouts are so light and easy, you'll want to bake up several batches to decorate in different ways. —Taste of Home Test Kitchen

This recipe is:

Healthy

Quick

Diabetic Friendly

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Lighter Cookie Cutouts Recipe

Prep: 20 min. Bake: 5 min./batch

Yield: 24 Servings

20 5 25

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 tablespoons canola oil
1/4 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking soda
FOR VARIATIONS:
Yellow and red food coloring
Beaten egg white
Popsicle or lollipop sticks

Directions

In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg, oil and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well.
Divide dough in half. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 3-in. ghost-shaped cookie cutter. Place 1 in. apart on baking sheets coated with cooking spray. Repeat.
Bake at 350° for 5-7 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Decorate as desired. Yield: 2 dozen.

Striped Cutouts: Follow method for cookie cutouts. After mixing, divide dough into four portions; mix 5 drops yellow and 2 drops red food coloring into each of two portions.
Roll out each portion between waxed paper into a 12-in. x 6-in. rectangle. Refrigerate for 30 minutes. Remove waxed paper; brush tops with egg white. Stack rectangles, alternating colors. Cut into eight 3-in. x 3-in. squares. Stack squares; wrap in plastic wrap. Chill until firm.
Cut into 1/8-in. slices. Cut each slice with a 3-in. pumpkin-shaped cookie cutter. Place 1 in. apart on baking sheets coated with cooking spray. Bake at 350° for 5-7 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen Nutrition Facts: 1 cookie equals 92 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 49 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Cutout Cookie Pops: Follow method for cookie cutouts. After mixing, divide dough in half. Mix 10 drops yellow and 4 drops red food coloring into one portion. Cover and refrigerate both portions for 30 minutes.
On a lightly floured surface, roll doughs to 1/4-in. thickness. Cut with a floured 3-in. pumpkin-shaped cookie cutter. Cut out a face to resemble a jack-o'-lantern. Place Popsicle sticks on baking sheets coated with cooking spray. Top each with cutout dough; press down gently. Replace face cutouts with opposite colored dough.
Bake at 350° for 5-7 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield 2 dozen Nutrition Facts: 1 cookie pop equals 92 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 49 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Nutritional Facts 1 cookie equals 92 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 49 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Lighter Cookie Cutouts in Healthy Cooking October/November 2011, p37