Heart Healthy Lemon Sugar Cookie
These cookies are crisp, with a light lemon flavor. Be sure to use a firm margarine; tub margarine's 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.
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Prep Time
60 minutes
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Cook Time
10 minutes
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- 1 cup Sugar
- 1/2 cup Margarine
- 1/4 cup Egg Substitute
- 1 teaspoon Fresh Lemon Juice
- 1 teaspoon Grated Lemon Zest
- 2 1/2 cups Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
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1
Beat until light and fluffy:
Sugar
Margarine
Egg Substitute
Fresh Lemon Juice
Grated Lemon Zest -
2
Whisk together, then beat in:
Flour
Baking Powder
Salt -
3
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. Place 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.
Enjoy!
-
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