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Sugar Cookies Prep time: 30 min + (1 hour in freezer) Cook time: 5 min 8 cookies made
1 cup self-rising flour (orig. 1½ cups) ¼ cup half light margarine, half shortening (orig. ¼ cup each & stick margarine) ½ cup sugar (orig. ¾ cup) Egg substitute equal to 1 large egg (orig. 1 whole egg) 1½ tsp vanilla Cooking Spray
1. Cream together sugar, margarine and shortening. Beat until it turns white in color. 2. Add egg substitute and vanilla and combine. 3. Slowly add flour (1/4 cup at a time) to mixture and beat until smooth. 4. Place dough in freezer for 1 hour. 5. Heat oven to 350º. 6. Sprinkle dough and hands with flour or powdered sugar. Form dough into a ball. 7. On a well floured surface with a floured rolling pin. Roll dough to ¼ inch thickness. Dough will become sticky so surfaces will need to be re-floured throughout rolling. 8. Cut desired shapes out of dough and place them on a greased cooking sheet. 9. Bake for 3-5 minutes (until bottoms are just turning brown). 10. Allow to cool on wire racks before icing.
Icing: 1 tsp light margarine (for white icing use shortening) ½ cup powdered sugar (use more if you want a thicker icing) 1 TB skim milk
1. Melt margarine. 2. Mix in ¼ cup powdered sugar. 3. Mix in 1 teaspoon of milk if needed to thin icing. 4. Continue adding sugar and milk until desired consistency is reached.
Nutrition Facts (1 cookie with 1 tablespoon icing):