Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

You may want to start this recipe early in the day because the dough requires at least 4 hours to chill.

Recipe by Cooking Light December 1998

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Credit: BECKY LUIGART-STAYNER

Recipe Summary test

Yield:
20 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

188 calories; calories from fat 24%; fat 5.1g; saturated fat 1g; mono fat 2.1g; poly fat 1.6g; protein 2.2g; carbohydrates 33.8g; fiber 0.6g; cholesterol 11mg; iron 0.8mg; sodium 131mg; calcium 21mg.
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