Lip Service. Have a Cookie.

Low-fat cookies at Christmas time almost always make sense. Makes me feel better about the over indulging. Not that I have met many calories I didn’t like. Besides, isn’t that what we do around the holidays. Eat lots of stuff. Party after party. Sweet treat after sweet treat. This recipe as a result feels like a necessary one to post. Given we are still home and cooking like maniacs. With only five tablespoons of butter and one egg those ingredient quantities gives these cookies the low-fat stamp. This definitely means we can eat more? Or at least feel better about eating them while we wait for swimsuit season and the first day of summer to officially arrive.
I had some fun with the photos. I didn’t use Christmas cookie cutters. The lip seemed more appropriate, for many reasons. One of which making an eye catching sexy cookie.

Recipe from thespruceeats.com

  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 30 cookies (30 servings)

Ingredients

  • 5 tablespoons butter (softened)
  • 3/4 cup sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Method


Using a mixer, beat butter and sugar until creamy. Add the egg and vanilla, mixing well. In another bowl, whisk together the flour, baking powder, and salt. Gradually stir the flour mixture into butter and sugar until dough forms. Don’t worry if the dough seems a little crumbly at first; it will come together. Wrap dough in plastic and chill for two hours in the refrigerator. Heat the oven to 350 F. On a lightly floured surface, roll out dough to a 1/4-inch or 1/8-inch thickness. Use holiday cookie cutters dipped in flour to make cutouts. Or lips shaped in this case. Gather scraps and re-roll until all the dough is used. Place cookies 1 inch apart on a parchment-lined cookie sheet. Bake for 9 to 10 minutes or until the edges are lightly browned. Wait 1 minute and then transfer cookies to a wire rack to cool completely.

Shelf-life tip: Store tightly covered for up to two weeks. I put in a zip locking bag for the cupboard.

Until Next Time…