LEMON DROP COOKIES
Makes 2 Dozen Cookies
1 Cookie = 1 PointsPlus®
½ cup light butter, softened1 cup Splenda granulated
½ tsp vanilla
¼ cup fat-free egg substitute
zest of 1 lemon
1 TBSP fresh lemon juice
¼ tsp salt
¼ tsp baking powder
1/8 tsp baking soda
1 ½ cups all-purpose flour
¼ cup powdered sugar
|A kitchen 'gadget' I completely forgot I had!!!|
In a large mixing bowl, cream together the light butter and Splenda granulated. Whip in the vanilla, egg substitute, lemon zest and juice. Scrape the sides of the bowl to be sure these ingredients are well combined. Slowly mix in all the dry ingredients EXCEPT the powdered sugar. Scrape sides to be sure all these ingredients are combined.
Put the powdered sugar on a plate. Roll a heaping teaspoon of the dough into a ball and roll in the powdered sugar. Place on the baking sheet; repeat with remaining dough.
Bake for 11 – 13 minutes or until the bottoms begin to barely brown and the cookies are a 'matte' finish (not melty or shiny looking). Cool on a wire rack.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***