Lemon Tea Cookies
Submitted By: Steph:0)
Low fat, but it certainly doesn’t taste like it! Easy and delicious! Soft and cake-like with a crispy, lemony shell. From the Better Homes and Gardens New Cookbook.
½ cup margarine
¾ cup granulated sugar
1 teaspoon finely shredded lemon peel (fresh is best, but dried should be okay)
1 teaspoon baking powder
¼ teaspoon baking soda
1 egg
1/3 cup skim milk
2 teaspoons lemon juice
1 ¾ cups flour
¼ cup granulated (not powdered) sugar
2 tablespoons lemon juice
1) In large mixing bowl, beat margarine on high speed for 30 seconds. Add the next four ingredients (sugar through baking soda); beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and the 2 teaspoons lemon juice until combined. Beat in as much flour as you can with the mixer, and stir in any remaining by hand.
2) Drop dough by rounded teaspoons or small cookie scoop 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes or until edges are lightly browned. Transfer cookies to wire rack and let cool. Stir together the ¼ cup sugar and the 2 tablespoons lemon juice; brush (or spoon) onto cookies. Makes about 48 cookies.
Per cookie: 51 cals, 2 grams fat (I gram saturated), 8 grams carb, 0 grams fiber
1 unit each
**Variation Citrus Bars
Prepare as above, using lemon, lime or orange peel and juice. Spread dough evenly in a greased 15x10x1 inch baking pan. Increase oven temperature to 375 degrees. Bake for 10 to 12 minutes or till edges are lightly browned. Lightly brush with the sugar-juice mixture. Cool on a wire rack. Drizzle with additional mixture of POWDERED sugar and juice over top. Cut into bars. Makes 60 bars. (47 cals each)
More dessert recipes
Return home