Orange-pecan drop cookies

20 Servings

Ingredients

Quantity Ingredient
2 cups Unbleached Flour
1 cup Rolled Oats
¾ cup Chopped Pecans; lightly toasted
1 teaspoon Baking Soda
¼ teaspoon Salt
8 ounces Nonfat Cream Cheese
2 tablespoons Margarine
½ cup Sugar
½ cup Orange Juice
2 tablespoons Nonfat Vanilla Yogurt
1 Egg
1 Egg White
1 tablespoon Orange Zest; finely grated
1 teaspoon Vanilla Extract
1½ cup Confectioner's Sugar

Directions

Preheat an oven to 350. Coat 2 large baking sheets with nonstick cooking spray.

In a medium bowl, combine the flour, oats, pecans, baking soda and salt. In a food processor with the metal blade or in a large bowl, combine the cream cheese, margarine and sugar. Process or stir until smooth. Add half of the orange juice, the yogurt, egg, egg white, orange zest and vanilla. Process or stir until smooth. Gradually add the flour mixture and process or stir until just blended.

Drop about 60 rounded tablespoons onto the prepared baking sheets. Bake until golden at the edges, about 15 minutes.

To make the glaze, in a small bowl, combine the remaining orange juice and the confectioner's sugar and whisk until smooth. Using a pastry brush, coat the warm cookies with the glaze.

Store in an airtight container at room temperature for up to 1 week. One serving is 3 cookies.

Recipe by: Jane Fonda Cooking For Healthy Living Posted to recipelu-digest Volume 01 Number 435 by James and Susan Kirkland <kirkland@...> on Jan 02, 1998

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