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Directions:
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These cookies are crisp, with a light lemon flavor. Be sure to use a firm margarine; tub margarines work fine if they say they are suitable for baking, (I used Smart Balance). This recipe makes a soft dough, so for best results, work with a portion at a time when you're rolling it out and keep the rest in the refrigerator until you're ready to use it. Scraps should be chilled before they are re-rolled. If you like instead of sprinkling the unbaked cookies with sugar, glaze the baked , cooled cookies with a mixture of 1 cup confectioners' sugar and a few teaspoons of lemon juice.
Beat until light and fluffy:
1 cup sugar
1/2 cup margarine
1/4 cup egg substitute (like Egg Beaters)
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
Whisk together, then beat in:
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
Mix until ingredients are well blended. Wrap dough in plastic wrap and chill thoroughly (at least two hours). Preheat oven to 375 degrees. Roll one-third of the dough at a time on a lightly floured counter to 3/8" thickness. Cut with your favorite Ann Clark Ltd. cookie cutters. Please on a parchment-lined cookie sheet and sprinkle with additional sugar. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on the cookie sheets and then transfer to a wire rack to cool completely.
My favorite cookie cutters for Heart Healthy Lemon Sugar Cookies are the Star cookie cutter, the Teapot cookie cutter, and the Dove cookie cutter.
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