Lemon Tea Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1.5 tsp white vinegarMilk, nonfat, .5 cup Butter, salted, .5 cup*Splenda, .75 cupsEgg, fresh, 1 large Lemon Peel, 1 tsp *Flour, white, 1.75 cup Baking Powder, 1 tsp Baking Soda, .25 tsp Salt, .25 tsp Lemon Glaze*Lemon Juice, 2.5 cup *Splenda, 1.5 cups Sweetened Coconut dyed yellow with food coloring
-Preheat oven to 350 degrees.
-Pour vinegar into milk and stir.
-Cream butter and sugar
-Add egg and lemon peel
-Sift together all dry ingredients; add to creamed mixture alternately with milk.
-Drop from teaspoon 2" apart on a cookie sheet lined with silpat.
-Bake for 12-14 minutes
Remove at once from the cookie sheet and brush top with lemon glaze. Add coconut to the top of the cookies.
Number of Servings: 48
Recipe submitted by SparkPeople user TSSCHEU.
-Pour vinegar into milk and stir.
-Cream butter and sugar
-Add egg and lemon peel
-Sift together all dry ingredients; add to creamed mixture alternately with milk.
-Drop from teaspoon 2" apart on a cookie sheet lined with silpat.
-Bake for 12-14 minutes
Remove at once from the cookie sheet and brush top with lemon glaze. Add coconut to the top of the cookies.
Number of Servings: 48
Recipe submitted by SparkPeople user TSSCHEU.
Nutritional Info Amount Per Serving
- Calories: 43.8
- Total Fat: 2.1 g
- Cholesterol: 9.6 mg
- Sodium: 45.3 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.2 g
- Protein: 0.8 g
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