Categories: Christmas - Cookies

Ingredients

• Cookies:
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 4 tablespoons butter or stick margarine, softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg white
• Cooking spray
• Icing:
• 1 cup powdered sugar
• 2 teaspoons unsweetened cocoa
• 1 tablespoon fat-free milk
• 1/2 ounce semisweet chocolate
• 1/2 ounce white chocolate

Directions

1. To prepare cookies, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well with a whisk; set aside. Beat butter with a mixer at medium speed until light and fluffy. Gradually add granulated sugar, beating until well-blended. Add vanilla and egg white; beat well. Add flour mixture; stir until well-blended. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze for 3 hours or until very firm.

2. Preheat oven to 350°.

3. Cut log into 24 (1/4-inch) slices; place the slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove the cookies from pan, and cool on wire racks.

4. To prepare the icing, combine powdered sugar and cocoa in a small bowl; stir well. Add milk; stir well. Spread over cookies to within 1/4 inch of edges. Place semisweet and white chocolate in separate heavy-duty zip-top plastic bags; seal. Microwave chocolates at high for 1 minute or until chocolates are soft. Knead the bags until smooth. Snip a tiny hole in corner of bags; drizzle chocolates over the frosted cookies so that they resemble truffles.

5. Yield: 2 dozen (serving size: 1 cookie)

6. LORIES 88 (28% from fat); FAT 2.7g (sat 1.5g,mono 0.8g,poly 0.2g); PROTEIN 1g; CHOLESTEROL 14mg; CALCIUM 5mg; SODIUM 49mg; FIBER 0.1g; IRON 0.3mg; CARBOHYDRATE 15.4g

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