Lemon-Frosted Sugar Cookies

Lemon-Frosted Sugar Cookies Recipe
BECKY LUIGART-STAYNER
You may want to start this recipe early in the day because the dough requires at least 4 hours to chill.

Yield:

20 cookies (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 188
Caloriesfromfat 24 %
Fat 5.1 g
Satfat 1 g
Monofat 2.1 g
Polyfat 1.6 g
Protein 2.2 g
Carbohydrate 33.8 g
Fiber 0.6 g
Cholesterol 11 mg
Iron 0.8 mg
Sodium 131 mg
Calcium 21 mg

Ingredients

Cookies:
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
Icing:
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)

Preparation

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.

December 1998
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