Sarah Phillips was a single mother who pulled herself up by her apron strings by selling cookies baked at home. Then, she turned to making low-fat muffins, which became so popular she translated her recipes into mixes to be sold in supermarkets. In her Healthy Oven Baking Book, Phillips is realistic. She explains why fat-free recipes give poor results: taking out too much fat also removes good taste and texture. So, she often uses applesauce in place of fat
These chill-and-bake cookies have a high nostalgia factor -- they are the kinds of simple, crispy vanilla cookies I must have eaten by the dozen when I was growing up. The basic recipe, reduced in fat and calories, will disappear from your cookie jar, but my family also likes the spiced version. My son Alex loves to make them with me, but he loves to eat them even more. Allow at least 2 hours to chill the dough
Makes about 4 dozen cookies
Nonstick canola oil spray
1 1/2 cups unbleached all-purpose flour (spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup sugar
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 large egg
1 tablespoon light corn syrup
1 tablespoon vanilla extract
2 tablespoons sugar for dipping
In a medium bowl, whisk the flour, baking powder, and salt until well combined. Set aside.
In another medium bowl, using a handheld electric mixer set at medium speed, scraping down the sides of the bowl often with a rubber spatula to force the mixture into the blades, beat the 1 cup of sugar and the butter until the mixture resembles coarse bread crumbs, about 1-1/2 minutes. Add the egg, corn syrup, and vanilla and beat until smooth. Using a spoon, gradually stir in the flour mixture. Transfer the dough to a sheet of waxed paper and form it into a log about 12 inches long and 1 inch in diameter. Wrap the log of dough in the waxed paper and refrigerate until well chilled, at least 2 hours or overnight.
Position a rack in the center of the oven and preheat to 375 F. Lightly spray 2 nonstick cookie sheets (preferably insulated) with oil.
Unwrap the chilled dough. Place the 2 tablespoons of sugar in a small bowl. Using a thin, sharp knife, cut the dough crosswise into 1/4-inch-thick rounds. Dip each round in the sugar, and place the cookies, sugar side up, 2 inches apart on the prepared baking sheets.
One sheet at a time, bake the cookies until lightly browned around the edges, 10 to 12 minutes. The centers may seem slightly underdone, but they will firm when cooled. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely.
Spicy Cinnamon Cookies: Add 1 teaspoon ground cinnamon to the dry ingredients. Stir 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground cloves into the 2 tablespoons of sugar for dipping.
Nutritional Analysis: Per cookie (including Spicy Cinnamon Cookies): About 48 calories (5 percent from protein; 66 percent from carbohydrates; 29 percent from fat), 1 gram protein, 8 grams carbohydrates, 2 grams fat (1 gram saturated fat), 8 milligrams cholesterol, 12 milligrams sodium
