PRINCESS TEA CAKES


Princess Tea Cakes

I developed this recipe for a cookie contest for Eating Well Magazine. My sister had died a few months before and was on my mind a lot, so I took her favorite cookie, Russian Tea Cakes, as my inspiration. I took out the butter (substituting canola oil), cut down the sugar and added white whole wheat flour along with some cornstarch for a delicate, crisp cookie with only 105 calories each and no saturated fat. A few more great things--no refrigerating the cookie dough and no temptation to eat the dough, as it doesn't look very tempting! I named the new cookie after Gina whose middle name was Sarah, which means "princess" in Hebrew.

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