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      RECIPE TITLE "Rolled Sugar Cookies" source American Diabetes Association
    This recipe is from Forbidden Foods Diabetic Cooking

    yields Number of Servings: 18 (Serving Size: 2 cookies) time-- easy

    Make these tender, crisp-edged cookies a staple in your holiday baking; no one will guess they have half the fat of traditional sugar cookies, and much less sugar. For best results, chill the dough thoroughly and work fast when rolling the cookies.

      RECIPE INGREDIENTS

    cake flour 2 1/4 cups
    baking powder 1/2 tsp
    salt 1/4 tsp
    unsalted stick margarine or butter, softened 1/4 cup
    granulated sugar 1/2 cup
    firmly packed light brown sugar 2 Tbsp
    egg 1 ea
    light corn syrup 1 tsp
    vanilla extract 1 1/2 tsp
    powdered sugar 1 cup
    hot water 5 Tbsp
    vanilla, orange, or lemon extract 1/8 tsp
    food coloring (optional) 2 drops

      METHOD

    1 In a medium bowl, whisk together the flour, baking powder, and salt.
    2 In a large bowl, with an electric mixer at medium speed, beat the margarine, granulated sugar, and brown sugar together until fluffy, 2 minutes. Beat in the egg, corn syrup, and vanilla until smooth, 1 minute.
    3 Add the flour mixture to the margarine mixture in thirds, until the dough becomes smooth and stiff. Divide the dough in half and wrap in plastic wrap. Chill thoroughly, at least 2 hours.
    4 Preheat the oven to 325 degrees F. Arrange the oven racks to divide the oven into thirds. Spray 2 baking sheets with nonstick cooking spray.
    5 Working with one piece at a time (and keeping the remaining piece in the refrigerator), roll the dough between 2 sheets of plastic wrap to 1/8 inch thickness. Cut into shapes with a 2-inch cookie cutter and place on the prepared baking sheet. Reroll and reuse the dough scraps. Repeat with the remaining dough.
    6 Bake until barely golden along the edges, 8-10 minutes, rotating the baking sheets halfway through to ensure even baking. Let cool 1 minute, then transfer the cookies to a rack.
    7 To make the icing, in a small bowl, combine the powdered sugar, 2 Tbsp of the hot water, and the vanilla, orand, or lemon extract; stir until smooth. If the icing is too think, add a few more drops of water. Color with food coloring if desired. When the cookies are completely cool, decorate with icing.

     

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