Nutritional Info
- Servings Per Recipe: 42
- Amount Per Serving
- Calories: 112.8
- Total Fat: 4.5 g
- Cholesterol: 20.7 mg
- Sodium: 56.2 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 0.3 g
- Protein: 1.1 g
View full nutritional breakdown of Lemon 'Sunshine' Cookies with Lemon Icing calories by ingredient
Lemon 'Sunshine' Cookies with Lemon Icing
Submitted by: LUSCIOUS02Introduction
This is not low fat, but it is a bright, happy, chewy lemony cookie that is a real treat. Made for Mother's day! This is not low fat, but it is a bright, happy, chewy lemony cookie that is a real treat. Made for Mother's day!Number of Servings: 42
Ingredients
-
Lemon Cookie dough:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cup white sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla extract
2 tablespoons lemon zest
1/3 cup fresh lemon juice
Lemon Icing:
1 1/2 cup powdered sugar
1/4 cup hot lemon juice
Makes 42 cookies, each with a little bit of icing. Nutrition info includes the icing.
Directions
In a small bowl, whisk together flour, baking soda, baking powder and salt.
In a larger bowl, beat together butter, lemon zest and sugar until light and fluffy. (I used a hand mixer) Beat in egg, egg yolk, vanilla, and lemon juice.
Add in dry ingredients, one third at a time, beating until just combined. Do not over mix. Dough will be very sticky. Place in a clean bowl, cover with saran wrap and place in fridge for at least an hour.
Preheat oven to 350F. Line cookie sheets with parchment paper. (do not skip the parchment)
Have some flour handy . Flour hands and roll dough into 1-1.5 inch balls. Place on sheet and very lightly pat with heel of hand. Place balls about 2 inches apart.
Bake for 13 minutes. They will still be pale and tender, bottoms will be barely browned. Remove from oven and let stand on cookie sheet for 2 minutes then remove parchment and cookies to counter top.
To make icing: While cookies are baking, heat up 1/4 cup lemon juice. Mix in 1 1/2 cup powedered sugar so that the icing streams off the spoon.
While cookies are still slightly warm, ice cookies. This amount just allowed me to ice each of the 42 cookies.
Serving Size: Makes 42 3-inch cookies
Number of Servings: 42
Recipe submitted by SparkPeople user LUSCIOUS02.
In a larger bowl, beat together butter, lemon zest and sugar until light and fluffy. (I used a hand mixer) Beat in egg, egg yolk, vanilla, and lemon juice.
Add in dry ingredients, one third at a time, beating until just combined. Do not over mix. Dough will be very sticky. Place in a clean bowl, cover with saran wrap and place in fridge for at least an hour.
Preheat oven to 350F. Line cookie sheets with parchment paper. (do not skip the parchment)
Have some flour handy . Flour hands and roll dough into 1-1.5 inch balls. Place on sheet and very lightly pat with heel of hand. Place balls about 2 inches apart.
Bake for 13 minutes. They will still be pale and tender, bottoms will be barely browned. Remove from oven and let stand on cookie sheet for 2 minutes then remove parchment and cookies to counter top.
To make icing: While cookies are baking, heat up 1/4 cup lemon juice. Mix in 1 1/2 cup powedered sugar so that the icing streams off the spoon.
While cookies are still slightly warm, ice cookies. This amount just allowed me to ice each of the 42 cookies.
Serving Size: Makes 42 3-inch cookies
Number of Servings: 42
Recipe submitted by SparkPeople user LUSCIOUS02.
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