![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTe53lFmdaRRY3JPDrjwT_VzMADxJQQ4c4FMmt96hCZYB61DKy8fSFPZ1Gl68RNxa20v5L257S_19g_wufrvBaZKmd0cajknpzvIZZ7WoNm-IPyxbvINJdf89VEe6822HTBqUFUXz2ZVBQ/s280/DSCF0125.jpg)
1/2 cup granulated sugar
7 T butter, softened
2 tsp grated lemon rind
1/3 cup honey
1 tsp lemon extract
1 large egg
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup plain fat-free yogurt
Cooking spray
1 cup powdered sugar
2 T fresh lemon juice
2 tsp grated lemon rind
1. Preheat oven to 350 degrees.
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. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake 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 tsp rind. Remove cookies from pan; cool on wire racks.
Makes about 2 dozen
Recipe from Cooking Light magazine
I am so there! Thanks for sharing and I am FIRST to buy your recipe book... Only if I can get it personally autographed...
ReplyDelete