Breakfasts and Brunches

Best Sugar Cookies

(36 two-inch cookies)

1 ½ cups all-purpose flour
½ cup granulated sugar
3 packets Sweet 'N Low® granulated sugar substitute
¼ cup margarine
1 teaspoon Butter Buds® Sprinkles
1 egg
1 tablespoon 1% low fat milk
1 ¼ teaspoons double acting baking powder
½ teaspoon vanilla extract
¼ teaspoon salt
1 egg white
1 tablespoon water
Decorative Toppings: ground nuts, crushed sugar-free candies, chopped dried fruit.

Add first 10 ingredients into a medium mixing bowl. With mixer at medium speed, beat until well mixed, occasionally scraping bottom and sides of bowl. Shape dough into ball; wrap in plastic wrap and chill 2 to 3 hours until easy to handle. Preheat oven to 400°F. On a lightly floured surface, using a lightly floured rolling pin, roll half the dough at a time. Roll 1/8- to ¼-inch thickness. Use cookie cutters dipped in flour (prevents sticking) to cut out cookies. Place cookies ½-inch apart on a nonstick cookie sheet. Beat egg white with water and brush surface of cookies with mixture. Decorate with choice of toppings. Bake for 8 to 10 minutes, or until very light brown. Remove cookies with spatula to cookie rack to cool.
Hint: Use a straw or toothpick to make holes in cookies before baking. When baked and cooled, tie a colorful string through the hole and hang cookies from tree or wall.

Nutrients per serving:

Calories 45, Fat 2 grams, Cholesterol <10 mg, Sodium 50 mg, Protein 1 gram, Carbohydrate 7 grams.