Ingrédients pour Spiced Vanilla Cookies
- All Purpose Flour
- Ground Cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- Canola Oil
- Light Corn Syrup
- Vanilla Extract
- 1 large egg white
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Comment préparer Spiced Vanilla Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Whisk together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon baking soda, and ¼ teaspoon salt in a medium bowl.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter, softened, and ¼ cup vegetable oil until smooth.
- Beat in ¾ cup granulated sugar until light and fluffy.
- Add ¼ cup light corn syrup, 1 teaspoon vanilla extract, and 1 large egg white; beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Do not overmix.
- Divide the dough in half. Shape each half into a ball, wrap tightly in plastic wrap, and chill for at least 1 hour (or up to 24 hours).
- On a large sheet of heavy-duty plastic wrap, gently press one portion of the chilled dough into a 4-inch square.
- Cover with another sheet of plastic wrap. Using a rolling pin, roll the dough to 1/16-inch thickness.
- Carefully peel off the top sheet of plastic wrap. Invert the dough onto a baking sheet. Remove the bottom sheet of plastic wrap.
- Using a 2-inch round cookie cutter, cut out cookies. Place them 2 inches apart on the prepared baking sheet.
- Repeat steps 8-11 with the remaining dough.
- Bake for 8-10 minutes, or until lightly golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Combine any leftover dough scraps, re-chill, and repeat the rolling and baking process.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
22g
Fat
5g
Carbs
5g
