Orange Cookies

2 cups all-purpose flour
3 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups splenda
1/2 cup country crock + calcium
1/2 cup fat free lemon yogurt
2 Tbsp orange zest
1/2 cup all whites egg substitute
1 cup skim milk
1/2 cup tropicana light orange juice

Orange Icing
3 Tbsp country crock + calcium
3 3/4 cups confectioners' sugar
4 to 5 Tbsp tropicana orange juice
1 1/2 tsp finely grated orange peel
a 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.