cat lover
12-07-2006, 06:50 AM
Cookies
10 tbsp margarine, softened
2 tbsp fat free sour cream
1 egg
1 tsp lemon extract
1 cup confectioner's sugar
2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
ground cinnamon, as garnish
Sugar Frosting
2 cups confectioner's sugar
1/2 tsp lemon or vanilla extract
2 to 3 tbsp fat free milk
Preheat oven to 375 degrees.Beat margarine, sour cream, egg, and lemon extract in medium bowl until smooth; mix in sugar. Mix in combined flour, baking powder, and salt. Refrigerate dough 4 to 6 hours. Roll dough on floured surface to 1/4" thickness. Cut cookies into decorative shapes with 2" cookie cutters. Bake on greased or sprayed cookie sheets until lightly browned, 8 to 10 minutes. Cool on wire racks.
Make frosting by mixing confectioner's sugar, lemon or vanilla extract, and enough milk to make spreadable consistency. Frost cooled cookies with frosting; sprinkle very lightly with cinnamon. 6 dozen cookies
Per Cookie:
48 Cal; 2 g Total Fat (0.5 g Sat Fat)3 mg Cholesterol
10 tbsp margarine, softened
2 tbsp fat free sour cream
1 egg
1 tsp lemon extract
1 cup confectioner's sugar
2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
ground cinnamon, as garnish
Sugar Frosting
2 cups confectioner's sugar
1/2 tsp lemon or vanilla extract
2 to 3 tbsp fat free milk
Preheat oven to 375 degrees.Beat margarine, sour cream, egg, and lemon extract in medium bowl until smooth; mix in sugar. Mix in combined flour, baking powder, and salt. Refrigerate dough 4 to 6 hours. Roll dough on floured surface to 1/4" thickness. Cut cookies into decorative shapes with 2" cookie cutters. Bake on greased or sprayed cookie sheets until lightly browned, 8 to 10 minutes. Cool on wire racks.
Make frosting by mixing confectioner's sugar, lemon or vanilla extract, and enough milk to make spreadable consistency. Frost cooled cookies with frosting; sprinkle very lightly with cinnamon. 6 dozen cookies
Per Cookie:
48 Cal; 2 g Total Fat (0.5 g Sat Fat)3 mg Cholesterol