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Lemon-Honey Drop Cookies

Becky Luigart-Stayner
Yield 32 cookies (serving size: 1 cookie)

Ingredients

  • 1/2 cup granulated sugar
  • 7 tablespoons butter, softened
  • 2 teaspoons grated lemon rind
  • 1/3 cup honey
  • 1/2 teaspoon lemon extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup plain fat-free yogurt
  • Cooking spray
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon rind

Nutrition Information

  • calories 89
  • caloriesfromfat 28 %
  • fat 2.8 g
  • satfat 1.6 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 1.1 g
  • carbohydrate 15.3 g
  • fiber 0.2 g
  • cholesterol 14 mg
  • iron 0.4 mg
  • sodium 81 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 350°.

  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° 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.