You may want to start this recipe early in the day because the dough requires at least 4 hours to chill.
1 cup granulated sugar
1/2 cup stick margarine or butter, softened
1 large egg
1 large egg white
1 tablespoon fat-free milk
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup toasted wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 cups powdered sugar
1 tablespoon fat-free milk
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla extract
Food coloring (optional)
Assorted sugar sprinkles (optional)
How to Make It
To prepare cookies, beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 4 minutes). Add egg and next 4 ingredients (egg through 1 teaspoon vanilla), beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt). Add flour mixture to sugar mixture, stirring well. Spoon dough onto plastic wrap; flatten to a 1 1/2-inch thickness. Cover tightly with plastic wrap; chill 4 hours or overnight.
Preheat oven to 400°.
Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. Place cookies 2 inches apart on ungreased baking sheets. Bake at 400° for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula, and cool on wire rack.
To prepare icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each cookie, or place icing in a small zip-top plastic bag. Snip a tiny hole in one corner, and drizzle icing over cookies. Sprinkle with assorted sugar sprinkles, if desired.
These were so easy and everyone loved them. I used two different sizes of biscuit cutters instead of cutting 3" squares and ended up with about 40 cookies total. I also used parchment paper on my cookie sheets and removed the cookies immediately from the oven; no sticking or any other problems. I thought the icing was too thick (I like really thin icing and this was probably the perfect thickness for piping) and doubled the lemon juice and milk amounts to get the consistency I wanted.
Incredibly good cookies, but if you are in a hurry or impatient - don't use this recipe.
this recipe is horrible. I did follow the recipe exactly. the dough was sticky and difficult to transfer to sheets. and then when i waited a couple (I stress only 2 minutes) before taking the baked cookies off the sheet to put onto the cooling racks, the cookies were completely stuck to the sheets. I was unable to remove them. And although the bits and pieces of the cookies that I managed to get did taste good, this was more trouble than it was worth. Frustrated and disappointed, I will NEVER make this recipe again.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!