Sprinkle Cookies |
Bright and colourful. Scrumptious cookies with a light lemon glaze.
Ingredients
- Brown sugar, packed 2/3 cup 150 mL
- Large egg 1
- Cooking oil 1/4 cup 60 mL
- Vanilla 1/2 tsp. 2 mL
- All-purpose flour 3/4 cup 175 mL
- Quick-cooking rolled oats (not instant) 1/3 cup 75 mL
- Baking powder 1 tsp. 5 mL
- Baking soda 1/4 tsp. 1 mL
LEMON GLAZE
- Icing (confectioner’s) sugar 3/4 cup 175 mL
- Milk 1 tbsp. 15 mL
- Lemon juice 2 tsp. 10 mL
- Hard margarine (or butter) 2 tsp. 10 mL
- Drops of yellow liquid food colouring 1 – 2
- Candy sprinkles 1/2 cup 125 mL
Directions
Beat brown sugar and egg in medium bowl until thick and pale. Add cooking oil and vanilla. Beat well.
Combine next 4 ingredients in small bowl. Add to brown sugar mixture. Mix well. Cover. Chill for 1 to 2 hours until just firm. Roll dough into balls, using 1 tbsp. (15 mL) for each. Arrange balls about 2 inches (5 cm) apart on greased cookie sheets. Bake in 375ºF (190ºC) oven for 8 to 10 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.
Lemon Glaze: Combine first 4 ingredients in small saucepan. Heat and stir on medium for about 3 minutes until smooth. Remove from heat. Let stand for about 5 minutes until slightly thickened.
Add food colouring. Stir well. Spread 1 tsp. (5 mL) glaze on each cookie.
Measure candy sprinkles into shallow dish. Dip cookies, glaze-side down, into sprinkles. Let stand, glaze-side up, on wire rack for about 30 minutes until glaze is set. Store in airtight container. Makes 1 1/2 dozen (18) cookies.
1 cookie: 161 Calories; 4.1 g Total Fat (2.3 g Mono, 1.1 g Poly, 0.4 g Sat); 12 mg Cholesterol; 31 g Carbohydrate; trace Fibre; 1 g Protein; 55 mg Sodium
Kids Can Help: Measuring dry ingredients. Rolling dough into balls. Dipping glazed cookies in sprinkles.
Reprinted from School Days Lunches © Company's Coming Publishing Limited
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