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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Friday, July 11, 2014

Lemon Drop Cookies

Looking for a 'refreshing' little cookie? Well, look no further! Here it is!!! They're kind of like a shortbread cookie ball with a bit of lemon flavor. In plain English, they're good! I guess if you wanted to, you could flatten them down a bit to be more of a 'cookie' shape, just be sure to adjust the baking time (probably @9 - 11 minutes). Whichever way you make them, make them! They're yummy!!

LEMON DROP COOKIES
Makes 2 Dozen Cookies
1 Cookie = 1 PointsPlus®
 
 
½ cup light butter, softened
1 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


Preheat oven to 350°. Spray a cookie sheet with non-stick spray OR use a Silpat.

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.


Enjoy!!!!!

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. ***

 
Later!
Loving life!
Jan


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