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.

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