Servings: 24
You’ll need:
1-1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/4 cup light butter, softened
1/2 cup Splenda for baking
1/2 cup sugar
2 large egg yolks
1 Tbsp. lemon zest, grated
1 Tbsp. lemon juice, fresh is best
1/4 cup fat free sour cream
Non-stick buttery cooking spray
Glaze:
1/2 cup confectioner’s sugar
2 tsps. low fat buttermilk
In a small bowl, combine flour, salt and baking powder and set aside.
In a medium bowl, using a dough hook blender or electric mixer, cream butter and sugar/s, until completely mixed. Add egg yolks and combine thoroughly. Add lemon zest and juice and sour cream and half of the flour mixture and beat well. Add the remainder of flour mixture and mix thoroughly. Cover dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours and up to 48 hours, before baking.
When ready to bake apply non-stick cooking spray to 2 large cookie baking sheets and preheat oven to 350 degrees F.
Using 2 teaspoons coated with non-stick cooking spray too, scoop up with one and roll off teaspoon into a ball. Place about 1 – 1-1/2 inches apart on prepared cookie sheets.
Bake about 12-15 minutes, until edges of the cookies turn a golden brown. Remove from oven and leave on cookie sheets for about 2 minutes. Using a spatula, remove and put on a cooling rack or wax paper lined counter or board.
After cookies are completely cooled: make glaze in a little bowl or one cup Pyrex mixing with a teaspoon the confectioner’s sugar and buttermilk and mix thoroughly. Drizzle glaze immediately with each teaspoonful. Using the tip of teaspoon; quickly swirling the liquid glaze on the tops of the cookies. Allow glaze to completely dry ~ about 15-20 minutes and then serve on a plate or store in a tightly sealed plastic container.
Karen’s Note: Use this recipe as a base for lime or orange cookies by simply replacing the zest and juice with the natural citrus fruit of your choice. Cookie dough can be Ziplock sealed after wrapping in plastic wrap for up to one month prior to baking. Thaw about 15-20 minutes on counter before baking. Serve portions of no more than 2-3 cookies per person (after dinner alongside coffee or tea) as these will be an edible delight ~ so make sure you bake enough for everyone at your party or event.
You’ll need:
1-1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/4 cup light butter, softened
1/2 cup Splenda for baking
1/2 cup sugar
2 large egg yolks
1 Tbsp. lemon zest, grated
1 Tbsp. lemon juice, fresh is best
1/4 cup fat free sour cream
Non-stick buttery cooking spray
Glaze:
1/2 cup confectioner’s sugar
2 tsps. low fat buttermilk
In a small bowl, combine flour, salt and baking powder and set aside.
In a medium bowl, using a dough hook blender or electric mixer, cream butter and sugar/s, until completely mixed. Add egg yolks and combine thoroughly. Add lemon zest and juice and sour cream and half of the flour mixture and beat well. Add the remainder of flour mixture and mix thoroughly. Cover dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours and up to 48 hours, before baking.
When ready to bake apply non-stick cooking spray to 2 large cookie baking sheets and preheat oven to 350 degrees F.
Using 2 teaspoons coated with non-stick cooking spray too, scoop up with one and roll off teaspoon into a ball. Place about 1 – 1-1/2 inches apart on prepared cookie sheets.
Bake about 12-15 minutes, until edges of the cookies turn a golden brown. Remove from oven and leave on cookie sheets for about 2 minutes. Using a spatula, remove and put on a cooling rack or wax paper lined counter or board.
After cookies are completely cooled: make glaze in a little bowl or one cup Pyrex mixing with a teaspoon the confectioner’s sugar and buttermilk and mix thoroughly. Drizzle glaze immediately with each teaspoonful. Using the tip of teaspoon; quickly swirling the liquid glaze on the tops of the cookies. Allow glaze to completely dry ~ about 15-20 minutes and then serve on a plate or store in a tightly sealed plastic container.
Karen’s Note: Use this recipe as a base for lime or orange cookies by simply replacing the zest and juice with the natural citrus fruit of your choice. Cookie dough can be Ziplock sealed after wrapping in plastic wrap for up to one month prior to baking. Thaw about 15-20 minutes on counter before baking. Serve portions of no more than 2-3 cookies per person (after dinner alongside coffee or tea) as these will be an edible delight ~ so make sure you bake enough for everyone at your party or event.
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