Light lemon tea cookies
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Skim Milk |
| ⅛ | cup | Lemon Juice; Plus |
| 2 | teaspoons | Lemon Juice |
| 1¾ | cup | All-Purpose Flour |
| ¼ | teaspoon | Baking Soda |
| 1 | teaspoon | Baking Powder |
| ½ | cup | Light Margarine; Note 1 |
| 1 | cup | Sugar; Divided |
| ¼ | cup | Egg Substitute |
| 1 | teaspoon | Finely Shredded Lemon Peel |
Directions
Note 1: with 6 grams of fat or less per serving Stir together milk and the 2 teaspoons lemon juice and set aside. Stir together flour, baking soda and baking powder. In a large mixing bowl, beat margarine until soft; add ¾ cup of the sugar and beat until fluffy. Add egg substitute and lemon peel and beat well. Add flour mixture and milk mixture alternately, beating until well mixed. Drop slightly heaping tablespoonfuls onto a lightly greased cookie sheet. Bake at 350F 12 minutes or until done.
Meanwhile, stir together remaining ¼ cup sugar and ⅛ cup lemon juice until well combined. Remove cookies from oven and immediately brush with lemon juice mixture. Cool.
Nutrition information per serving: 47 calories, 1 g fat, .7 g protein, 8.7 g carbohydrate, 0 mg cholesterol, 30 mg sodium, ⅒ g fiber, 22½% CFF Makes 4 dozen 2-inch cookies
Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Jul 20, 1999, converted by MM_Buster v2.0l.