Low Fat Valentine Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 tablespoon(s) butter softened |
3/4 cup(s) coconut palm sugar |
1 egg |
1 teaspoon(s) almond extract |
1 2/3 cup(s) whole wheat pastry flour |
1 teaspoon(s) baking powder |
1/4 teaspoon(s) salt |
1/2 cup(s) confectioners sugar sifted |
1 cup(s) confectioners sugar |
1/2 teaspoon(s) almond extract |
1 tablespoon(s) skim milk |
1 teaspoon(s) juice from defrosted dark sweet cherries |
pink sugar for decorating |
Directions:
1. For cookie:
2. Using a mixer, beat butter and sugar until creamy. Add egg and almond extract, mixing well.
3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture into butter and sugar until dough forms. The dough may seem a little crumbly at first; but it will come together. Wrap dough in plastic and shape into a disk. Chill for two hours in the refrigerator.
4. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Sprinkle work surface and rolling pin with confectioners sugar. Turn out one half of dough onto it. Roll out dough to a 1/4-inch thickness. Use heart-shaped cookie cutters dipped in confectioners sugar to make cutouts. Gather scraps and re-roll until all the dough is used. While the first batch are baking is a good time to repeat the rolling and cutting process with the second half of the dough.
5. Place cookies 1-inch apart on cookie sheet. Bake 8-9 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.
6. For glaze:
7. In a small bowl, mix together confectioners sugar, almond extract, and milk. In a small resealable bag put 2 tablespoons of white glass and set aside. Add cherry juice to the sugar mixture and if you want to make a darker pink add another teaspoon of juice. When cookies are fully cooled, frost and decorate as desired. Makes about 30 cookies, depending on the size of cookie cutters used. Enjoy!
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