Ingredients
- 1/4
cup butter,
softened
- 1/4
cup 60% to 70%
tub-style vegetable oil spread (just veg oil?)
- 1/2
cup sugar or
sugar substitute blend* equivalent to 1/2 cup sugar
- 1
teaspoon baking
powder
- 1/4
teaspoon salt
- 1/4
teaspoon ground
cinnamon
- 1/8-1/4
teaspoon
cayenne pepper or ground chipotle chile pepper
- 1/4
cup
refrigerated or frozen egg product, thawed, or 1 egg
- 1
teaspoon
vanilla
- 1/4
cup unsweetened
cocoa powder
- 2
cups
all-purpose flour (or 1-3/4 cups if using sugar substitute
blend)**
- 1
recipe Vanilla
Icing and/or Chocolate Icing
Directions
- In a large bowl, combine butter and vegetable oil spread; beat with an electric mixer on medium speed until combined. Add sugar, baking powder, salt, cinnamon, and cayenne pepper; beat until combined, scraping side of bowl occasionally. Add egg and vanilla; beat until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
- Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, to just under 1/4-inch thickness. Using 1- to 2-1/2-inch star-shape or desired shape cookie cutters, cut into shapes. Reroll scraps as necessary. Place cutouts 1 inch apart on ungreased cookie sheets.
- Bake for 5 to 6 minutes or until edges are firm and centers are set. Transfer to wire racks; cool completely. Decorate tops with Vanilla and/or Chocolate Icing as desired.
- *Sugar Substitutes: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/2 cup sugar and decrease all-purpose flour to 1-3/4 cups.
Tip
- ** If desired, substitute 1/4 cup white whole wheat flour or whole wheat flour for 1/4 cup of the all-purpose flour.
Chocolate Icing
Ingredients
- 1
cup powdered
sugar
- 2
tablespoons unsweetened
cocoa powder
- 1/4
teaspoon vanilla
- 5
- 6 teaspoons milk
Directions
- In a small bowl, whisk together powdered sugar, unsweetened cocoa powder, vanilla, and enough fat-free milk (5 to 6 teaspoons) to make drizzling consistency.
Vanilla Icing
Ingredients
- 1
cup powdered
sugar
- 1/4
teaspoon vanilla
- 3
- 4 teaspoons milk
Directions
In a small bowl, whisk together powdered sugar, vanilla, and enough fat-free milk (3 to 4 teaspoons) to make drizzling consistency.From: http://www.diabeticlivingonline.com/recipe/cookies/mexican-chocolate-cutouts
No comments:
Post a Comment