Low-Fat Black and White Cookies |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Since I'm not a native New Yorker, I can't say how these compare to the full fat version. Nevertheless, these are delightful, soft cookies with just a hint of lemon. They are wonderful when in the mood for something a little different. Recipe taken from Cooking Light. Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup unsweetened applesauce |
1 cup sugar |
1/4 cup butter, softened |
1 teaspoon vanilla extract |
1 teaspoon lemon juice |
2 large egg whites |
1 1/2 cups confectioners' sugar, divided |
3 tablespoons milk or 3 tablespoons light cream, divided |
1/4 teaspoon almond extract |
1/2 teaspoon vanilla extract |
2 tablespoons unsweetened cocoa (melted chocolate is also acceptable) |
Directions:
1. COOKIE: Preheat oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Set applesauce in a fine sieve to drain while you prepare the other ingredients.
4. In a medium bowl, whisk together flour, baking powder and salt.
5. In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth.
6. Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles.
7. Bake for 10 minutes, until set but not browned.
8. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
9. ICING: When cookies are cool, prepare the icing. Sift 3/4 cup confectioners sugar into two small bowls. Add 1 tbsp milk and the almond and vanilla extracts to one bowl and stir until smooth. Add cocoa and 2 tbsp milk to the other bowl and stir until smooth.
10. Using a small knife and working over the bowls to catch drips, spread each icing over half of each cookie. Set on a rack until icing is set, then store cookies in an airtight container.
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