SPRINKLE
COOKIES1 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
Brown sugar, packed
2/3 cup
150 mL
Large egg
1
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
1 – 2
Candy sprinkles
1/2 cup
125 mL
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.
Kids Can Help: Measuring dry ingredients. Rolling
dough into balls. Dipping glazed cookies in sprinkles.
SPRINKLE
COOKIES
