Notes:
Recipe from Betty Crocker’s Low Fat Low Cholesterol Cookbook: Per Serving: Cal 100

Ingredients

1/4c granulated sugar 1/8c packed brown sugar 1/8c margarine, softened 1/2 tsp vanilla 1 tbsp egg beaters 1/2c flour 1/4tsp baking soda 1/8tsp salt 1/4c semisweet chocolate chips 1/4c chopped walnuts (optional)

Directions

1. Heat oven to 350oF. 2. Mix sugars, margarine, vanilla and egg product in a large bowl. Stir in baking soda and salt and mix well. Add flour and mix. Add nuts and chips. 3. Drop by rounded tsps onto an ungreased cookie sheet and bake about 6-7 min. Cool slightly then remove cookies to a wire rack.

INGREDIENTS

COOKIES

• 1/4 c (1/2 stick) unsalted butter, room temp
• 1/3 c sugar 2 tbsp light corn syrup
• 1/3 c all purpose flour
• 1 c coarsely ground pecans (about 4 oz)
• 1 tsp vanilla

FILLING

1. 1 c powdered sugar
2. 1/4 c unsalted butter, room temp
3. 1 tbsp oj
4. 3/4 grated orange peel

DIRECTIONS

FOR COOKIES

1. position rack in center of oven and preheat to 350oF
2. line 2 baking sheets with parchment paper
3. stir butter, sugar, and corn syrup in heavy med sauce pan over low heat until melted and smooth
4. bring to boil over med/ high heat, stirring constantly
5. remove from heat, stir in flour, add nuts and vanilla, stir to combine
6. drop dough by tsp onto baking sheets, spacing 2 inches apart
7. bake 1 sheet at a time until bubbling and lightly browned, about 11 min
8. cool on sheets 10 min, transfer to rack

FOR FILLING

1. whisk all ingredients in med bowl until smooth
2. spread 1 tsp onto bottom of 1 cookie and top with a second

**can be made 2 days ahead and stored between sheets of waxed paper in airtight container at room temp