Rating: 4.5 stars
21 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 17
Recipe by Cooking Light December 2000

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Credit: Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

89 calories; calories from fat 28%; fat 2.8g; saturated fat 1.6g; mono fat 0.8g; poly fat 0.2g; protein 1.1g; carbohydrates 15.3g; fiber 0.2g; cholesterol 14mg; iron 0.4mg; sodium 81mg; calcium 15mg.
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