 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
Yes, these could have a better name. The point seems to be that No Butter Was Harmed (or used) in the Making of These Cookies! ;-) If you divide the 3/4 cup of canola oil recommended by the two dozen or so cookies the recipe makes (which I cannot do), it's practically nothing, right?! And the are cookies, after all. Cardiologist approved too, I swear. Ingredients:
2 1/2 cups flour |
1 teaspoon salt |
3/4 cup canola oil |
1/2 cup egg substitute |
1 teaspoon baking powder |
1/2 teaspoon nutmeg |
1 cup sugar |
2 teaspoons vanilla |
Directions:
1. Stir dry ingredients until mixed. Stir sugar into oil; beat in egg substitute slowly. Blend until smooth. Stir in dry ingredients all at once. Blend until dough is smooth. Chill 1/2 hour. Shape into 1/2 inch balls. Dip tops of balls into granulated sugar. Top with cherry or pecan if desired. Place on ungreased cookie sheet and flatten slightly with bottom of a drinking glass. Bake at 375 for 10 minutes or until lightly golden on the edges.
|
|