Being chilly and all today it felt like a cookie making kind of day – but not for a big recipe. I came across a recipe and tweaked it a bit to my liking. It made 14 large cookies and was a lot easier than it seemed at first.
Lower Fat Black and White Cookies
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
2/3 cup unsweetened applesauce
1 cup white sugar
1/4 cup butter, softened
1 tsp pure vanilla extract
1 tsp lemon juice
2 large egg whites
1 1/2 cups confectioners’ sugar, divided
3 Tbsp low fat milk, divided
3/4 tsp pure vanilla extract
2 Tbsp unsweetened cocoa powder
Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl whisk together flour, baking powder and salt, set aside.
In a large bowl cream together butter and sugar until smooth with a hand mixer. Beat in applesauce,vanilla
and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is
Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Bake for 10 minutes, until set and turning golden but not browned.
Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
Add 3/4 cup confectioners sugar each into two small bowls.
Add 1 tbsp milk and vanilla to one bowl and stir until smooth. Add cocoa and 2
tbsp milk to the other bowl and stir until smooth.
Using a small knife and working over the bowls to catch drips, spread each icing over half of each
cookie. Set on a rack until icing is set, then store cookies in an airtight container.
Makes about 14 cookies. I used a disher that measures 2 Tbsp for easy portion control. Parchment paper is needed as the cookies are sticky on the bottom, they will stick bad to a plain cookie sheet.