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Black-and-White Cake Cookies**




Source of Recipe


*


Recipe Introduction


servings 24
points 2


List of Ingredients




Cookies:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup applesauce
1 cup granulated sugar
1/4 cup butter, softened
1 1/2 teaspoons vanilla extract
2 large egg whites

Frosting:
1 1/2 cups powdered sugar, divided
3 tablespoons 2% reduced-fat milk, divided
1/4 teaspoon almond extract
2 tablespoons unsweetened cocoa

Recipe



Preheat oven to 375°.
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.

Place applesauce in a fine sieve; let stand 15 minutes.

Combine drained applesauce, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Beat in vanilla and egg whites. Add flour mixture; beat at low speed until blended.

Drop dough by tablespoonfuls 2 inches apart onto parchment-lined baking sheets. Bake at 375° for 10 minutes or until set (not browned). Cool on pans 2 minutes or until firm. Remove from pans; cool completely on wire racks.

To prepare frosting, combine 3/4 cup powdered sugar, 1 tablespoon milk, and almond extract in a bowl, stirring well with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon white frosting over half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.

Combine 3/4 cup powdered sugar and cocoa in a bowl. Gradually add 2 tablespoons milk, stirring with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon chocolate frosting over other half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.

Yield: 2 dozen cookies (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 106(17% from fat); FAT 2g(sat 1.2g,mono 0.6g,poly 0.1g); PROTEIN 1.3g; CHOLESTEROL 5mg; CALCIUM 14mg; SODIUM 100mg; FIBER 0.4g; IRON 0.4mg; CARBOHYDRATE 21.4g