LOW FAT VALENTINE COOKIES
These cookies are made with half the butter of most sugar cookies and instead of granulated sugar use coconut palm sugar to prevent a spike in blood sugar levels. The frosting is spread thin and I used the juice from defrosted dark sweet cherries that gave the glaze a little pink color and topped with a few sprinkles and a dusting of confectioners sugar. So, treat yourself to one of these low fat Valentine cookies without feeling too guilty!
Provided by Cathy Tedder
Categories Dessert
Time 3h8m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- For cookie: Using a mixer, beat butter and sugar until creamy. Add egg and almond extract, mixing well.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Gradually add flour mixture into butter and sugar until dough forms. The dough may seem a little crumbly at first; but it will come together.
- Wrap dough in plastic and shape into a disk. Chill for two hours in the refrigerator.
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- Sprinkle work surface and rolling pin with confectioners sugar. Turn out one half of dough onto it.
- Roll out dough to a 1/4-inch thickness.
- Use heart-shaped cookie cutters dipped in confectioners sugar to make cutouts.
- Gather scraps and re-roll until all the dough is used. While the first batch are baking is a good time to repeat the rolling and cutting process with the second half of the dough.
- Place cookies 1-inch apart on cookie sheet. Bake 8-9 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.
- For glaze: In a small bowl, mix together confectioners sugar, almond extract, and milk. Put 2 tablespoons of this white glaze in a small resealable bag and set aside.
- Add cherry juice to the remaining glaze mixture and if you want to make a darker pink add another teaspoon of juice.
- When cookies are fully cooled, frost and decorate as desired.
- Makes about 30 cookies, depending on the size of cookie cutters used. Enjoy!
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