Spiced Vanilla Cookies

By nichc

Keep dough portions chilled and work one portion at a time for the best results.

Ingredients

• 10.1 oz all-purpose flour (about 2 1/4 cups)
• 1 Tbsp ground cinnamon
• 1/2 tsp grated nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 3 Tbsp butter, softened
• 2 Tbsp canola oil
• 1/4 cup light-colored corn syrup
• 1 Tbsp vanilla extract
• 1 large egg white

Details

Servings 22
Adapted from cookinglight.com

Preparation

Step 1

Weight or light spoon flour into dry measuring cups; level with knife. Combine flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl.

Combine sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until smooth. Add syrup, vanilla, and egg white to sugar mixture, beating until well blended. Gradually add flour mixture to sugar mixture. Beat at low speed until just combined. Divide dough in half; roll each half into a ball. Cover with plastic wrap; chill 1 hour.

Working with 1 portion at a time, gently press dough into 4-inch square on plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/16-inch thickness. Repeat with remaining dough. Freeze 30 minutes.

Preheat oven to 375. Working with 1 portion at a time, remove top sheet of plastic wrap. Cut with a 2-inch round cutter into 22 cookies. Place cookies 2 inches apart on a baking sheet lined with parchment paper. Repeat procedure with remaining dough. Bake for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining dough.

Yield: 44 cookies, 22 servings.

Calories per serving: 98 calories, 2.9g fat, 1.4g protein, 16.4g carbs, 0.5g fiber, 4mg chol, 0.7mg iron, 57mg sodium, 5mg calc