Lemon-Frosted Sugar Cookies

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

1. 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.
2. Preheat oven to 400°.
3. 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.
4. 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.