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Truffle-Iced Sugar Cookies




Source of Recipe


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Truffle-Iced Sugar Cookies

Dessertdujour.com
Makes 24 cookies.

Cookies:
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg white
Cooking spray

Icing:
1 cup powdered sugar
2 teaspoons unsweetened cocoa
1 tablespoon fat-free milk
1/2 ounce semisweet chocolate
1/2 ounce white chocolate

To prepare cookies, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well with a whisk; set aside. Beat butter with a mixer at medium speed until light and fluffy. Gradually add granulated sugar, beating until well-blended. Add vanilla and egg white; beat well.

Add flour mixture; stir until well-blended. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze for 3 hours or until very firm.

Preheat oven to 350F.

Cut log into 24 (1/4-inch) slices; place the slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350F for 8 to 10 minutes. Remove the cookies from pan, and cool on wire racks.

To prepare the icing, combine powdered sugar and cocoa in a small bowl; stir well. Add milk; stir well. Spread over cookies to within 1/4 inch of edges. Place semisweet and white chocolate in separate heavy-duty zip-top plastic bags; seal.

Microwave chocolates at high for 1 minute or until chocolates are soft. Knead the bags until smooth. Snip a tiny hole in corner of bags; drizzle chocolates over the frosted cookies so that they resemble truffles.

One cookie equals: Calories: 88 (Calories from fat: 28%); Fat: 2.7g (Saturated fat: 1.5g, Monounsaturated fat: 0.8g, Polyunsaturated fat: 0.2g); Protein: 1g; Carbohydrate: 15.4g; Fiber: 0.1g; Cholesterol: 14mg; Sodium: 49mg