Citrus Sugar Cookies
Orange juice and lemon rind add a special flavor to these sugar cookies.
Serves: 36 cookies
- 1/4 cup plus 1 tablespoon reduced-fat margarine or light butter, softened to room temperature
- 1/2 cup plus 2 tablespoons sugar
- 3 tablespoons frozen (thawed) orange juice concentrate
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons unbleached flour
- 3/4 cup oat bran
- 1/4 cup instant nonfat dry milk powder
- 3/4 teaspoon baking soda
- 1 teaspoon dried grated lemon rind, or 1 tablespoon fresh
- 1 tablespoon plus 1 1/2 teaspoons sugar
- Place the margarine or butter, sugar, juice concentrate, and vanilla extract in a large bowl, and beat with an electric mixer until smooth. Set aside.
- Place the flour, oat bran, milk powder, baking soda, and lemon rind in a medium-sized bowl, and stir to mix well. Add the flour mixture to the margarine mixture, and beat to mix well. (Add 1 to 2 teaspoons of additional orange juice concentrate if the mixture seems too dry.)
- Place the sugar coating in a small shallow dish, and set aside.
- Coat a baking sheet with nonstick cooking spray. Using your hands, shape the dough into 1-inch balls. (If the dough is too sticky to handle, place it in the freezer for a few minutes.) Roll the balls in the sugar coating; then arrange on the baking sheet, spacing them 1 1/2 inches apart. Using the bottom of a glass, flatten each ball to 1/4-inch thickness.
- Bake at 300°F for about 14 minutes. To check for doneness, lift a cookie from the sheet with a spatula. The bottom should be lightly browned. Cool the cookies on the pan for 2 minutes. Then transfer the cookies to wire racks, and cool completely. Serve immediately, or transfer to an airtight container.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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