I was away at a farm cottage this past weekend.
Great fun with friends, lots of relaxation, and no baking!
I know, it was tough. 🙂
But before we left for the weekend, I made these cookies to bring with us:
I’ve made these many times now, and they’re awesome.
They’re tasty, and lemony, and light, and soft… And the best part?
They don’t try to sabotage my baking. Ever!!
I definitely recommend them.
I make them fairly small, and got a batch of 44.
Are you ready for this?? They were 64 calories and 2 grams of fat each.
I know, I almost fell out of my chair too.
Oh, but there’s one problem- they go fast.
So I recommend you hide some for yourself.
Don’t worry, I won’t tell. 😉
Light Lemon Cookies (adapted from Cooking Light)
- 1/2 Cup granulated sugar
- 7 Tablespoons butter, softened
- 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
Beat sugar and butter at medium speed until light and fluffy.
Add honey, extract, and egg; beat until well blended
In another bowl, combine flour, baking powder and salt. Stir with a whisk.
Add flour mixture to sugar mixture alternately with yogurt (beginning and ending with flour mixture).
Drop 2 inches apart onto baking sheets coated with cooking spray.
Bake at 350 degrees for 10 minutes, or until lightly browned.
- 1 Cup powdered sugar
- 2 Tablespoons lemon juice
Stir powdered sugar and lemon juice with a whisk.
Brush over cookies.