Lemon Frosted Sugar Cookies
I was looking to make sugar cookies for an event and disappointed to not find a relatively healthy version here. so now i'm adding one. This one began as a cooking light recipe and includes my adjustments. not your typical sugar cookie, the wheat germ gives these a pale brown color and a nuttiness that contrasts nicely with the lemon glaze. The dough needs to chill at least four hours and does best if chilled overnight, so you need to plan ahead with this one.
Steps
To prepare cookies , beat splenda , sugar , yogurt and butter in a large bowl at medium speed of a mixer until well blended.
Add egg , egg whites , lemon zest and vanilla beating well.
Lightly spoon flour into dry measuring cups.
Level with a knife.
Combine flour , wheat germ , baking powder , baking soda and salt.
Add dry ingredients to the sugar mixture , mixing well.
Spoon dough into a sealable bag , flatten to 1 1 / 2-inch disc and chill 4 hours or overnight.
Preheat oven to 400.
Roll dough to a 15 x 12-inch rectangle on a heavily floured surface.
Cut dough into 20 squares using a sharp knife.
If the dough gets very soft in this stage , return to the fridge to chill again to retain firmness.
Too much flour will end with a tough cookie.
Alternately , use your favorite cookie cutters to make shapes.
Place cookies 2-inches apart on baking sheets prepared with a light coat of cooking spray.
Bake at 400 for 8 minutes or until golden.
Immediately remove cookies from pans.
Ingredients
cooking spray, splenda granular, granulated sugar, butter, plain nonfat yogurt, egg, egg white, nonfat milk, lemon rind, vanilla extract, all-purpose flour, toasted wheat germ, baking powder, baking soda, salt, powdered sugar, fresh lemon juice, food coloring, candy sprinkles