From Cooking Light, makes 44 cookies. Adapted for high altitude.
Ingredients
2 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon baking soda (scant)
1/4 teaspoon salt
1/2 cup sugar (scant)
3 tablespoons butter, softened
2 tablespoons canola oil
1/4 cup light-colored corn syrup
1 tablespoon vanilla extract
1 large egg white
Directions
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, nutmeg, baking soda and salt in a medium bowl, stirring with a whisk.
Combine sugar, butter and oil in a large bowl; beat with a mixer at medium speed until smooth. Add syrup, vanilla and egg white to sugar mixture, beating until well blended. Gradually add flour mixture to sugar mixture; beat at low speed just until combined.
Divide dough in half; roll each half into a ball. Cover with plastic wrap; chill 1 hour.
Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/16-inch thickness. Repeat procedure with the remaining dough; freeze 30 minutes.
Preheat oven to 375 degrees.
Working with 1 portion at a time, remove top sheet of plastic wrap (keep remining portions chilled). Turn dough over; remove remaining plastic wrap. Cut with a 2-inch round cutter into 22 cookies; place cookies 2 inches apart on a baking sheet lined with parchment paper. Repeat procedure with remaining dough portion.
Bake at 375 degrees for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining dough.
Serving size: 2 cookies. Calories 98 (27% from fat); fat 2.9g (sat 1.1g,mono 1.2g,poly 0.4g); iron 0.7mg; cholesterol 4mg; calcium 5mg; carbohydrate 16.4g; sodium 57mg; protein 1.4g; fiber 0.5g
