Low Fat Holiday Sugar Cookies With Icing That Hardens Recipes

GLOSSY SUGAR COOKIE ICING (THAT HARDENS)

Steps:

• In a medium bowl, sift confectioners sugar and then combine with light corn syrup, milk or water, and clear extract flavoring. Stir until smooth and the icing has reached your desired consistency.
• For flooding and dipping, use a consistency that sticks well to your spoon and icing 'drops' off slowly.
• For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon.
• Cover with plastic wrap and refrigerate for up to 3 days.

SUGAR COOKIE ICING

Steps:

• In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
• Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

LOW FAT SUGAR COOKIES OF GOODNESS

Steps:

• Preheat oven to 350 degrees.
• Combine apple sauce and sugar until well mixed.
• Add egg and vanilla and continue to mix.
• Combine flour, baking powder, and salt in another bowl. Add gradually to egg mixture.
• Take roughly a tablespoon size portion of dough and place it onto a lighty greased cookie sheet. Works best if pressed flat (the dough when making the cookie).
• Bake in oven for 10 minutes.
• Take out of oven and remove from cookie sheet.
• To make the frosting, in an electric mixer preferably, combine powdered sugar and butter and vanilla. Add water according to consistency of frosting.

LOW-FAT HOLIDAY SUGAR COOKIES WITH ICING THAT HARDENS

Steps:

• Preheat oven to 350°F.
• Beat margarine and sugar until well mixed, adding egg white and vanilla as you go.
• Whisk baking powder, flour, tartar, and salt in another bowl. Mix bit-by-bit into egg mixture, not adding any more if the dough is too thick.
• Knead dough 3-5 times on heavily floured surface until smooth and at your desired consistency.
• Roll dough out on the heavily floured surface with a floured rolling pin, and cut shapes out. Place them on a cookie sheet, covered in parchment paper. (Don't sub the parchment paper for oil, butter, or cooking spray. Bottoms will crisp).
• Bake in oven for 7-10 minutes until tops of cookies have firmed, checking every few minutes to make sure they don't brown (these are best light and soft).
• Take out of oven and place on cooling rack.
• While cooling, mix powdered sugar and milk until smooth. Beat in corn syrup and vanilla until shiny.
• Add food colouring to icing if you wish, and ice the cookies once they have cooled. ENJOY!