COOKIES

LOWER-FAT SUGAR COOKIES

• 1 2/3 cups all-purpose flour

• 1 teaspoon baking powder

•  ¼ teaspoon salt

• 5 tablespoons butter, at room temperature

•  ¾ cup sugar

•  ¼ cup refrigerated fat-free egg substitute

• 1 teaspoon vanilla extract

Whisk the flour, baking powder and salt in a bowl.

Beat the butter and sugar with an electric mixer until light and fluffy. Beat in the egg substitute and vanilla. Gradually beat in the dry ingredients. (The mixture will be crumbly).

Divide dough into two portions and roll into logs about 1 ½ inches in diameter. Roll in parchment or wax paper and freeze at least 1 hour, until firm.

Heat oven to 350 degrees. Line baking sheets with parchment paper. Cut dough rolls into ¼-inch slices with a knife dipped in cold water. Place slices 2 inches apart on prepared cookie sheets. Bake 8 to 10 minutes, or until edges are lightly golden. Let cookies rest 1 minute before removing to wire racks. Makes about 3 dozen.

Variations: To make orange cookies, add 1 tablespoon very finely grated orange zest. For lemon or Key lime, add 1 teaspoon juice plus 1 teaspoon finely grated zest. For almond, substitute almond extract for the vanilla and sprinkle top with ground almonds. For snickerdoodles, sprinkle sliced cookies with cinnamon sugar.

Per cookie: 52 calories (28 percent from fat), 1.7 g fat (1 g saturated, 0.4 g monounsaturated), 4.2 mg cholesterol, 0.8 g protein, 8.6 g carbohydrates, 0.2 g fiber, 43.4 mg sodium.

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