Holiday Sugar Cookie Recipe (Weight Watchers Recipe)
#130071 - 12/13/04 06:39 AM
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Holiday Sugar Cookies
(I think these will turn out well with the correct substitutions made for us)
POINTSŪ Value ' 4
Servings ' 24
Preparation Time ' 20 min
Cooking Time ' 9 min
Level of Difficulty ' Moderate
Ingredients
1 cup sugar
1/2 cup reduced-calorie margarine, at room temperature
1 large egg(s), lightly beaten
1/4 cup light corn syrup
2 Tbsp fresh lemon juice
1 Tbsp vanilla extract
2 3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1/2 tsp ground cardamom, if desired
2 large egg white(s)
2 cup powdered sugar, lightly packed
Instructions
In mixer on medium, beat sugar and margarine together until crumbly. Add 1 egg, corn syrup, lemon juice and vanilla; beat until smooth and pale in color.
In a medium bowl, stir together flour, baking powder, baking soda, salt and cardamom. Slowly beat flour mixture into margarine mixture until blended. Divide dough into four equal parts and flatten each quarter to form a round. Wrap each in plastic; refrigerate 30 minutes or overnight.
Preheat oven to 350°F.
Lightly spray baking sheet(s) with cooking spray. On a lightly floured board roll out one round to 1/4-1/8 inch thickness. With a lightly floured Christmas tree cookie cutter (about 2 inches tall), cut out cookies and transfer them, about 2 inches apart, to baking sheet(s); repeat with remaining dough.
Bake until golden brown on bottom, 5 to 9 minutes. Remove from the oven; cool completely.
For Royal Icing, in a large bowl whip egg whites and powdered sugar at low speed until sugar is moistened. Beat at high speed until glossy and stiff peaks form when beaters are lifted, about 6 minutes. Divide icing depending on how many colors you want to use. Add food coloring to achieve desired tint. To decorate cookies place icing in a small plastic bag; snip a tiny hole off one corner of the bag. Pipe icing onto the cooled cookies to create tree-trimming designs and ornaments. Yields 24 trees.
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D'you think I could substitue cinnamon for the cardamon??? I'm a cinnamon nut! 
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I'm sure that would be just fine 
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Please please post how these turn out. I promised my friend's son that we'd make Christmas cookies this wkend. I'll use this recipe if one of you says it works. Thanks.
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Many years of C-IBS and pain too for past 2 years-
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WHOA,I GOTTA TRY THAT ONE WITH EARTH BALANCE BUTTER SPREAD!
Great looking recipe!
Andrew L.
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Anyone tried these yet?
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www.facebook.com/shell.marr
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...and they were very good!! I didn't make the frosting for them, but as sugar cookies they are very yummy - and I didn't make them into shapes or anything. I think they'd be really good if you turning them into snickerdoodles by rolling them in cinnamon and sugar. I put chocolate chips in mine b/c I can tolerate the Ghiradelli semisweet ones.
So that's my verdict. Very yummy and they fluff up nice into a really good cookie. I hope to hear what someone else thinks!
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I just finshed making them. They turned out good. My only problem is that I always end up rolling them out too thin. The first batch came out of the oven a little crispy. Now if I can find the time I will have the girls frost them.
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I made sugar cookies (not this recipe, from a box), for my friends for christmas, and I used a method that my mom taught me when I was a little girl.
You chunks of the dough into balls, and flatten them a bit onto wax paper (so you can pick them up after). Your thumb should be just sticky enough from the dough to be able to pick up sprinkles, and press them into the centre of the cookie. It makes them look quite festive, and it's really easy for littler children.
So they don't burn, use a dough ball about the size of a small chestnut.
Try it with the girls!
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What can I use to replace the margarine?
Even if it doesn't have any milk in it I won't eat anything with trans fats [includes anything that says in the contents/ingredients the words "hydrogenated or fractionated" ]in it. They have been been proven over past 20 years to be deadly for our arteries. So, they are increasingly going to be controlled by the FDA to either be strictly limited or even eliminated eventually from all food. Margarine is loaded with them!!
Thanks for alternate ideas.
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Many years of C-IBS and pain too for past 2 years-
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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I posted the recipe as I found it and said that you'd have to make the subsitutions - like for the margarine and to use just egg whites. There are lots of different brands of soy and veggie butters so that's up to you. Hope you find something that works!
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Thank you Heather!
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Many years of C-IBS and pain too for past 2 years-
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I used Blue Bonnet light margarine (no milk) & used some crushed cardamom. The cookies taste "all right" but not really very good. The cardamom was a new spice for me (never cooked with it before). But I think the margarine also makes the cookies taste too "diet" if you know what I mean. I frosted them with the royal icing, but that didn't really help. I'm gonna go ahead & serve them along with other desserts at my Christmas party, but I'm honestly disappointed with them.
I just wanted to report this to you all because you might want to try baking with another brand of margarine & might want to skip the cardamom.
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Aww booo!
I didn't mention it, but I just omitted the cardamom altogether. And the butter I used was Land o'lakes Baking Butter with Canola Oil. I'm sure there's dairy in it, but I don't have a problem with it when I use it. So that may have something to do with why mine turned out so good.
Sorry you didn't have luck this time! 
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I didn't use cardomon either. I did use cinnamon and that tasted great. I also used smart balance light, which worked out rather well.
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