Lemon-Honey Drop Cookies
- Number of Servings: 1
Ingredients
INGREDIENTS FOR 32 SERVINGS:1/2 cup granulated sugar7 tablespoons butter or stick margarine, softened2 teaspoons grated lemon rind1/3 cup honey1/2 teaspoon lemon extract1 large egg1-3/4 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/4 cup plain fat-free yogurtCooking spray1 cup powdered sugar2 tablespoons fresh lemon juice2 teaspoons grated lemon rind
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
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
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