Lemon-Honey Cookies
5
Points®
Temps total: 39 min • Préparation: 15 min • Cuisson: 24 min • Portions: 24 • Difficulté: Facile
Ensure the start to a sweet Jewish New Year with these honey-glazed cookies. The addition of lemon zest and juice gives them an exciting flavour twist.
Ingrédients
Margarine
½ cup(s)
Sugar
¾ cup(s)
Lemon zest
1 tsp(s)
Baking powder
1 tsp(s)
Baking soda
¼ tsp(s)
Egg whites
2 serving(s), large
Fat-free skim milk
⅓ cup(s)
Fresh lemon juice
1 tbsp(s)
All-purpose flour
1¾ cup(s)
Honey
2 tbsp(s)
Powdered sugar (confectioner's)
3 tbsp(s)
Instructions
1
Preheat oven to 350°F.
2
In a large mixing bowl, beat margarine with an electric mixer on medium-high speed for 30 seconds. Add sugar, zest, baking powder and baking soda; beat until combined, scraping sides of bowl occasionally. Add egg whites, milk and lemon juice; beat until combined. Beat in as much of the flour as you can with the mixer and then stir in remaining flour by hand.
3
Drop dough by rounded teaspoonfuls, 2 inches apart, onto 2 ungreased cookie sheets. Bake until edges are lightly browned, about 12 minutes. Transfer cookies to a wire rack and let cool. Repeat with remaining cookie dough.
4
Brush tops of each cookie with a touch of honey just before serving and then sprinkle with powdered sugar; stack in a single layer to prevent sticking. Yields 2 cookies per serving.
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