Chocolate Truffle-Top Sugar Cookies: serves 24 ( 2 points)
1 c. flour
1/4 tsp. baking soda
1/8 tsp. salt
1/4 c. butter, softened ( 1/2 stick)
2/3 c. sugar
1 egg white
1-1/4 tsp. vanilla, divided
1 c. powdered sugar, sifted
1 T. unsweetened cocoa powder
1-2 T. skim milk
1 oz. bittersweet chocolate, chopped
Whisk flour, baking soda and salt in a medium bowl.
In a large bowl, beat the butter until light and fluffy. Gradually add the sugar, beating until well blended. ADd the egg white and 1 tsp. vanilla, beating well. add the flour mixture, stirring until well blended.
Turn dough onto wax paper; shape into a 6" log. Wrap log in wax paper and freeze for 2-3 hours or until very firm.
Preheat oven to 350 and spray 2 cookie sheets with nonstick spray. Cut log into twenty-four 1/4" slices. Place cookies 1 inch apart on prepared sheets. Bake for 8-10 minutes. Transfer to a wire rack and cool completely.
Whisk powdered sugar and cocoa in a bowl. Add the remaining 1/4 tsp. vanilla and milk to make spreading consistency. Whisk until smooth.
Frost cookies to within 1/4" of edges.
Place bittersweet chocolate in a separate heavy duty ziplock baggie. Microwave for 1 minute. Knead the bag until chocolate is smooth. Snip a tiny hole in the corner of bag and drizzle chocolate over cookies so that they resemble truffles.
1 c. flour
1/4 tsp. baking soda
1/8 tsp. salt
1/4 c. butter, softened ( 1/2 stick)
2/3 c. sugar
1 egg white
1-1/4 tsp. vanilla, divided
1 c. powdered sugar, sifted
1 T. unsweetened cocoa powder
1-2 T. skim milk
1 oz. bittersweet chocolate, chopped
Whisk flour, baking soda and salt in a medium bowl.
In a large bowl, beat the butter until light and fluffy. Gradually add the sugar, beating until well blended. ADd the egg white and 1 tsp. vanilla, beating well. add the flour mixture, stirring until well blended.
Turn dough onto wax paper; shape into a 6" log. Wrap log in wax paper and freeze for 2-3 hours or until very firm.
Preheat oven to 350 and spray 2 cookie sheets with nonstick spray. Cut log into twenty-four 1/4" slices. Place cookies 1 inch apart on prepared sheets. Bake for 8-10 minutes. Transfer to a wire rack and cool completely.
Whisk powdered sugar and cocoa in a bowl. Add the remaining 1/4 tsp. vanilla and milk to make spreading consistency. Whisk until smooth.
Frost cookies to within 1/4" of edges.
Place bittersweet chocolate in a separate heavy duty ziplock baggie. Microwave for 1 minute. Knead the bag until chocolate is smooth. Snip a tiny hole in the corner of bag and drizzle chocolate over cookies so that they resemble truffles.
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