Whole wheat linzer cookies. Photo: Jennifer Iserloh.
Here are some suggestions on how how to lighten up your baking.
- Use plain low-fat or non-fat yogurt (I especially love the thick, strained Greek non-fat yogurt) to cut back on a quarter or half the oil. Yogurt will reduce the fat, but not the moisture, and it adds protein.
- 1-percent buttermilk makes excellent, tender cakes and can be used in place of whole milk or heavy cream – it can also be used to lessen the amount of oil or butter.
- Substitute fat-free or reduced-fat sour cream for full-fat sour cream. Either makes lovely coffee cakes and light fluffy muffins.
- Use fruit puree, such as applesauce or blended canned pears or peaches in natural juice, to cut the butter or oil – or to cut back on the amount of sugar – to make brownies and cookie bars soft.
- Substitute two egg whites for every whole egg to make baked goods lighter on fat without drastically changing the texture.
Whole Wheat Linzer Cookies with Raspberry Filling
Makes 24 cookies
2 cups white whole wheat flour or whole wheat pastry flour*
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 stick of butter or 1/2 cup trans-fat-free margarine, softened
3 large egg whites
Cooking spray
Cooking spray
1/4 cup low-sugar raspberry preserves
1 tablespoon powdered sugar
*"White" whole wheat flour is a soft whole flour that is produced by King Arthur. It makes wonderful baked goods and is also 100-percent whole wheat. This recipe works equally well with butter or margarine.
*"White" whole wheat flour is a soft whole flour that is produced by King Arthur. It makes wonderful baked goods and is also 100-percent whole wheat. This recipe works equally well with butter or margarine.
Preheat oven to 375 degrees F. Place the flour, baking soda and salt in a large bowl. Whisk until well combined.
Place granulated sugar and butter or margarine in a large bowl. Beat with a mixer at high speed until light and fluffy. Add the egg whites and beat until well combined. Sprinkle over half the flour mixture and beat on low speed until just combined. Repeat with remaining flour.
Divide dough into 2 equal portions, and place on 2 large sheets of wax paper. Cover each dough ball with another sheet of wax paper. Roll out the dough between the sheets until it's uniformly 1/8-inch thick. Chill at least 1 hour.
Peel back the top of the wax paper and use a linzer cookie cutter to press out the tops and bottoms for each cookie. Coat two cookie sheets with cooking spray. Place cookies 1 inch apart on baking sheets and bake 6 to 8 minutes or until edges are lightly browned. Then transfer immediately to a wire rack to cool completely.
Spread the cookie bases with a heaping 1/2 teaspoon jam. Press on the cookie tops and sprinkle with powdered sugar. Serve immediately or store in an air-tight container for up to 3 days.
Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.
