COOKIES:
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground nutmeg
2/3 cup granulated white sugar
1/4 cup butter, at room temperature
1 large egg white
3/4 tsp. vanilla extract
1/4 cup reduced-fat sour cream
ICING:
1/2 cup powdered sugar
1 Tbsp. water
1/2 tsp. vanilla extract
food coloring, optional
colored sugar, optional
1. Whisk together flour, baking powder, salt and nutmeg in a medium bowl. In a larger bowl, use electric mixer to blend together sugar and butter until light and fluffy. Beat in egg white and vanilla, scraping the sides of the bowl as needed. Add flour mixture and the sour cream alternately, beginning and ending with the flour mixture and beating just until blended. Shape dough into a disk and wrap with plastic wrap. Refrigerate for at least 1 hour.
2. Preheat oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper (or spray with nonstick spray).
3. On a lightly floured surface, roll the dough to a thickness of 1/4-inch. Using a 2-inch cookie cutter (I used a heart, but you can use any shape), cut out the cookies re-rolling the scraps to make a total of 28 cookies. Place cookies 1-inch apart on baking sheets.
4. Bake until cookies are very lightly browned at the edges, 12 to 14 minutes. Transfer cookies to a rack and cool completely.
5. Prepare icing: In a small bowl, whisk together powdered sugar, water and vanilla. Add coloring, if using. Use a spoon to drizzle icing over the cookies. Add decorative sugar, if desired.
Yield: 28 cookies
Nutritional Information (per serving size of 2 cookies): calories 122, fat 4g (sat 2.2g), cholesterol 10.4mg, sodium 212mg, carbohydrates 20g, fiber .4g, protein 2g
WW Points (for 2 cookies): Points Plus Program 3 Old Points Program 3
