Half-moon Spice Cookiescookies, low-fat ----FROM FRESH WAYS WITH BREAKFA--- 2 tablespoon dark corn syrup 1 tablespoon light or dark brown sugar 1 tablespoon unsalted butter, softened 1/2 cup unbleached flour, sifted 1/4 teaspoon ground cloves 1/2 teaspoon grated lemon zest 1 egg white, beaten 1 tablespoon slivered almonds Put the corn syrup, sugar and butter into a small bowl. Using a wooden spoon, cream the ingredients together. Add the flour, cloves and zest, and mix until the dry ingredients are incorporated. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 400 degrees. Lightly oil a baking sheet or line it with parchment paper. Place the chilled dough on a lightly floured surface and roll it out about 1/8 inch thick. Using a cookie cutter with a 2-inch diameter, cut the dough into rounds. Gather the scraps into a ball, then roll out the dough, and cut more rounds; there should be 12 in all. Brush the rounds with egg white, then cut them in half, press an almond sliver onto each half. Transfer the cookies to the cookie sheet. Bake the cookies until they have lightened slightly in color - five to seven minutes. Transfer the cookies to a rack to cool. Store the cooled cookies in an airtight container. Per cookie: 19 calories, 0 grams protein, 1 mg chol, 1 g total fat, 0 g saturated fat, 6 mg sodium Uploaded by Nan Blanchard; 73540,700 |
