Recipe: Old-Fashioned Sugar Drop Cookies (soft and moist, using egg white)

OLD-FASHIONED SUGAR DROP COOKIES

"Here's a recipe for a basic drop cookie that is simple and delicious. Soft, moist cookies such as this are often even better than before when the fat is reduced. To restore some of the volume, and to keep the cookies tender and tasty, I added nonfat sour cream."

6 tablespoons unsalted butter, at room temperature (3/4 stick)
1 cup sugar
1 large egg white, lightly beaten
1/2 cup nonfat sour cream
1 teaspoon vanilla
1 pinch ground nutmeg
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Preheat the oven to 375 degrees F. Cover one large cookie sheet with parchment paper or grease lightly.

In a large mixing bowl, mix the butter and sugar together until creamy. Add the egg white, sour cream, vanilla, and nutmeg and mix until smooth.

In a small bowl, stir the flour, baking powder, and salt together. Stir into the creamed mixture until well blended. Drop teaspoonfuls of the cookie dough onto the prepared cookie sheet, 1-inch apart.

Bake for 8 to 10 minutes, until the tops of the cookies are firm to the touch and pale golden around the edges. Cool on a wire rack.

Makes 40 cookies

PER COOKIE: 53.8 calories, 29% calories from fat, 1.77 g fat,
4.66 mg cholesterol, 23.4 mg sodium, 0.12 g dietary fiber

Source: Light and Easy Baking by Beatrice Ojakangas