Lemon-Honey Drop Cookies
Nutritional Info
- Amount Per Serving
- Calories: 94.5
- Total Fat: 2.8 g
- Cholesterol: 13.1 mg
- Sodium: 83.0 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 0.3 g
- Protein: 1.1 g
View full nutritional breakdown of Lemon-Honey Drop Cookies calories by ingredient
Ingredients
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INGREDIENTS FOR 32 SERVINGS:
1/2 cup granulated sugar
7 tablespoons butter or stick margarine, softened
2 teaspoons grated lemon rind
1/3 cup honey
1/2 teaspoon lemon extract
1 large egg
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plain fat-free yogurt
Cooking spray
1 cup powdered sugar
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
Directions
INSTRUCTIONS:
1. Preheat oven to 350 degrees.
2. Beat first 3 ingredients with a mixer at medium speed until light
and fluffy. Add honey, extract, and egg; beat until well-blended.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, and salt, stirring well with a whisk.
Add flour mixture to sugar mixture alternately with yogurt, beginning
and ending with flour mixture. Drop by level tablespoons 2 inches
apart onto baking sheets coated with cooking spray. Bake at 350
degrees for 12 minutes or until lightly browned.
3. Combine powdered sugar and juice in a small bowl; stir with a
whisk. Brush powdered sugar mixture evenly over hot cookies. Sprinkle
evenly with 2 teaspoons rind. Remove cookies from pan; cool on wire
racks. Yield: 32 cookies (serving size: 1 cookie).
Visit Cooking Light'sCookie Countdown for 25-days of delicious goodies.
Recipe Copyright © Cooking Light Magazine
1. Preheat oven to 350 degrees.
2. Beat first 3 ingredients with a mixer at medium speed until light
and fluffy. Add honey, extract, and egg; beat until well-blended.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, and salt, stirring well with a whisk.
Add flour mixture to sugar mixture alternately with yogurt, beginning
and ending with flour mixture. Drop by level tablespoons 2 inches
apart onto baking sheets coated with cooking spray. Bake at 350
degrees for 12 minutes or until lightly browned.
3. Combine powdered sugar and juice in a small bowl; stir with a
whisk. Brush powdered sugar mixture evenly over hot cookies. Sprinkle
evenly with 2 teaspoons rind. Remove cookies from pan; cool on wire
racks. Yield: 32 cookies (serving size: 1 cookie).
Visit Cooking Light'sCookie Countdown for 25-days of delicious goodies.
Recipe Copyright © Cooking Light Magazine
Member Ratings For This Recipe
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