Yield: 64 cookies
Freeze: dough 2 hours before baking

This is a great cookie for whatever holiday you are celebrating, just choose the sugar sprinkle to match. Make the dough and freeze it. When you are ready, let it thaw for a few minutes before rolling in sugar. Then slice and bake as directed.

2 ½ cups flour, about 11 ¼ ounces  (I use Pamela's Pancake & Baking Mix)
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
10 Tablespoons butter, softened
2 teaspoons vanilla extract
2 large egg whites
Cooking spray
½ cup red and green sugar sprinkles

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring will with a whisk.
  2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy (about 1 minute). Add vanilla and egg whites, beating just until a soft dough forms. Divide dough into 2 equal portions. Place each portion on plastic wrap; shape each portion into and 8-inch log. Wrap logs in plastic wrap; freeze at least 2 hours or until very firm.
  3. Preheat oven 375 degrees.
  4. Working with one dough log at a time, lightly coat each log with cooking spray. Roll each dough log in sugar sprinkles, pressing gently to adhere. Cut each dough log into 32 (1/4-inch-thick) slices; place 1 inch apart on baking sheets coated with cooking spray. Bake at 375 degrees for 10 minutes or until set. Remove from pans; cool completely on wire racks.

1 cookie= (you can also weight out the cookie on the scale to determine it's carbohydrates)
Fat 1.8g
Carbs 8.4g
Protein 0.6g
Fiber 0.1g

Cooking Light December 2005; page 138