Drizzled Graham Cookies*

By RJamoralin

Per serving: 76 cal., 9 g total fat (2 g sat. fat), 15 mg chol., 45 mg sodium, 10 g carb., 1 g pro. Exchanges: 0.5 carb. 0.5 fat. Carb choices: 0.5

Per serving with substitute: Same as above, except 71 cal., 9 g carb.

Ingredients

• 1/2 cup butter, softened
• 1/4 cup packed brown sugar*
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 2 eggs, lightly beaten
• 1/4 cup honey
• 1/2 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1 cup white whole wheat flour or whole wheat flour
• 1/2 cup miniature semisweet chocolate pieces
• 3 ounces bittersweet chocolate
• 1/2 teaspoon shortening

Details

Servings 48
Preparation time 30mins
Cooking time 38mins

Preparation

Step 1

1. Preheat oven to 375 F. Beat butter with an electric mixer on medium speed 30 seconds. Beat in brown sugar, baking powder, baking soda, cinnamon, and 1/4 teaspoon salt until light and fluffy, scraping bowl occasionally. Beat in eggs, honey, and vanilla. Beat in as much of the all-purpose flour and the whole wheat flour as you can. Stir in any remaining flour. Stir in chocolate pieces.

2. Shape dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets. Flatten slightly. Bake for 8 to 9 minutes or until bottoms are lightly browned. Transfer to wire racks to cool.

3. In a saucepan, heat and stir bittersweet chocolate and shortening over low heat until smooth. Cool slightly. Drizzle chocolate over cookies. Let stand 30 minutes or until set.

*Sugar substitutes: Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1/4 cup brown sugar.