SKINNY CHOCOLATE DRIZZLED GRAHAM COOKIES
33% less sat fat • 26% fewer calories than the original recipe. Graham crackers "grown up" describes these brown sugar and honey rounds, adorned with mini chocolate pieces and a dainty piping of chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda, salt, and cinnamon. Beat until light and fluffy, scraping side of bowl occasionally.
- Beat in eggs, honey, and vanilla until combined. Beat in as much of the all-purpose flour and the whole wheat flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in 1/2 cup semisweet chocolate pieces.
- Shape dough into 1-inch balls. Place balls 1 inch apart on ungreased cookie sheets. Flatten balls slightly. Bake for 8 to 9 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool.
- In a small saucepan, combine bittersweet chocolate and shortening; heat over low heat until melted and smooth, stirring often. Cool slightly. Transfer melted chocolate mixture to a small resealable plastic bag; seal bag. Snip a small hole in one corner of the bag; pipe chocolate on tops of cookies. Let stand about 30 minutes or until set.
- Chocolate Chocolate-Dipped Graham Cookies: Prepare as above, except add 1/4 cup unsweetened cocoa powder with the all-purpose flour.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 cookie, Sodium 40 mg, Sugar 4 g, TransFat 0 g
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