I just looked at the calendar this morning and realized that it is almost November! Where did September and October go? Since our winter showed up so late last year it felt almost as if we had a few months of spring, a month of summer, and here we are right back into the cold seasons. I guess I can’t really complain, even though the temperatures have been dipping under 30 degrees at night recently we are still having 70 degree afternoons. I almost felt as if I was jumping the gun a little on posting this recipe because some people might view it more as a Christmas type cookie, but put it in your recipe file because Christmas cookie time will be here before you know it!
I couldn’t bear to leave the cookies plain so I chose 3 different ways to “dress” them up. The first topping I decided to whip up is a sugar-free chocolate ganache. Yes, I said sugar-free and chocolate ganache in the same sentence. Then I decided to sprinkle chopped pecans over the top leaving it absolutely elegant. The second topping I chose to create was a white chocolate ganache, sorry this one is not sugar-free, but it has a beautiful shine. If it was closer to Christmas I would have put some crushed peppermint on top. The last topping I chose is for the kids, or kids at heart, and I used a traditional sugar cookie icing with whipping cream and powdered sugar. Considering the season I turned them into little frosted pumpkins. Whether you choose to eat them plain, frost them with frosting out of a can, coat them in ganache, or use a special recipe of your own sit back, relax, and enjoy!
Yogurt Sugar Cookies
By Angie Gouchenour
½ cup light butter-room temperature
¼ cup Truvia zero calorie sweetener
3 Tablespoons egg whites
1 teaspoon vanilla flavoring or extract
½ cup vanilla yogurt (I used Kroger Carbmaster)
2 cup all-purpose white flour
2 teaspoon baking powder
¼ teaspoon salt
Preheat oven to 350’f
In a medium bowl cream together butter and Truvia. Add egg whites, vanilla, and yogurt, combine well
Stir in flour, baking powder, and salt until combined
Dump onto a lightly floured surface, turn over once so the dough doesn’t stick to the rolling-pin, roll out to desired thickness (You don’t want it thin like pie crust)
Cut into whatever shape you would like (I used an upside down peanut butter jar)
Place cut out cookies onto a foil covered, or non stick, baking sheet
Reroll dough 2 or 3 times until you don’t have any scraps left
Bake in preheated oven for 13 minutes
Remove from cookie sheet and place on a cooling rack
Let cool completely before frosting
53 calories per cookie without any frosting
(for 24 cookies)
Sugar-Free Chocolate Ganache
¼ cup unsweetened cocoa powder- sifted
1/8 cup Truvia zero calorie sweetener
1 ½ cups heavy whipping cream
Combine in a sauce pan until creamy, cook until slightly bubbly. Remove from heat, let cool before frosting cookies.
White Chocolate Ganache
1 ½ cups good quality white chocolate chips
1/16 cup heavy whipping cream
Melt together in a saucepan until smooth. Remove from heat (or microwave), let cool slightly before frosting cookies.
Traditional Sugar Cookie Icing
1 ½ cups powdered sugar
1/3 cup heavy whipping cream (Less or more to desired consistency)
Frost cookies immediately. Can take up to 24 hours for frosting to completely set.