Orange Cookies
- Number of Servings: 60
Ingredients
2 cups all-purpose flour3 cups whole wheat flour2 tsp baking powder1 tsp baking soda1/2 tsp salt2 cups splenda1/2 cup country crock + calcium1/2 cup fat free lemon yogurt2 Tbsp orange zest1/2 cup all whites egg substitute1 cup skim milk1/2 cup tropicana light orange juiceOrange Icing3 Tbsp country crock + calcium3 3/4 cups confectioners' sugar 4 to 5 Tbsp tropicana orange juice1 1/2 tsp finely grated orange peela pinch of salt
Preheat oven to 375 degrees F. Combine flours, baking powder, baking soda, and salt in a medium bowl and stir with a whisk to combine.
Combine milk and orange juice in a 2-cup measuring cup.
Cream the margarine, yogurt, splenda, and zest in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add egg substitute, 1/4 cup at at a time, mixing well after each addition. Scrape the bowl as needed.
Alternate adding the flour and milk mixtures starting and ending with the flour mixture. Drop by tablespoons or by a cookie scoop onto a cookie sheet lined with a Silpat mat or parchment paper (dough will be very wet). Bake for 10 minutes or until the bottoms are just beginning to brown.
Cool completely before topping with orange icing.
For icing: Cream margarine, orange zest and salt in a bowl with an electric stand or hand mixer. Add sugar gradually, alternating with enough orange juice to make frosting the right consistency for spreading. Makes 4-5 dozen.
Number of Servings: 60
Recipe submitted by SparkPeople user SLJGEMINI75.
Combine milk and orange juice in a 2-cup measuring cup.
Cream the margarine, yogurt, splenda, and zest in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add egg substitute, 1/4 cup at at a time, mixing well after each addition. Scrape the bowl as needed.
Alternate adding the flour and milk mixtures starting and ending with the flour mixture. Drop by tablespoons or by a cookie scoop onto a cookie sheet lined with a Silpat mat or parchment paper (dough will be very wet). Bake for 10 minutes or until the bottoms are just beginning to brown.
Cool completely before topping with orange icing.
For icing: Cream margarine, orange zest and salt in a bowl with an electric stand or hand mixer. Add sugar gradually, alternating with enough orange juice to make frosting the right consistency for spreading. Makes 4-5 dozen.
Number of Servings: 60
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 76.2
- Total Fat: 1.0 g
- Cholesterol: 0.1 mg
- Sodium: 81.3 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 0.9 g
- Protein: 1.6 g
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