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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Lemon-Honey Drop Cookies

Cooking Light DECEMBER 2000

  • 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

Preparation

Preheat oven to 350°.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 28%
  • Fat: 2.8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.1g
  • Carbohydrate: 15.3g
  • Fiber: 0.2g
  • Cholesterol: 14mg
  • Iron: 0.4mg
  • Sodium: 81mg
  • Calcium: 15mg
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Lemon-Honey Drop Cookies Recipe

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