Recipe by senseicheryl
I found this recipe in the September/October 2007 issue of Weight Watchers magazine. 2 cookies = 3 points (without the colored sugar)
Top Review by KadesMom
We really didn't like the consistency of these. They burned right away in the oven on the bottoms (within a few minutes) so I turned the oven down and moved the tray up to an upper rack. Just out of the oven they were good, but after a day or so they were pretty dry. Thanks anyways though. :(
- 1 1⁄2 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 2⁄3 cup sugar
- 1⁄4 cup light butter, stick butter, softened
- 1 egg white
- 3⁄4 teaspoon vanilla extract
- 1⁄4 cup reduced-fat sour cream
- 1 cup confectioners' sugar
- 2 tablespoons water
- 1 teaspoon lemon extract
- 1 teaspoon grated lemon zest
- colored crystal sugar (optional)
Directions See How It's Made
- Combine the flour, baking powder, salt and nutmeg in a medium bowl and set aside.
- Beat the sugar and butter until light and fluffy using an electric mixer on high speed.
- Beat in the egg white and the vanilla.
- Slowly add the flour mixture and the sour cream alternately and beat until just blended.
- Shape into a disk, wrap and refrigerate until firm, at least 1 hour.
- Preheat oven to 350 degrees.
- Spray 2 large baking sheets with nonstick spray.
- Set a large rack over a sheet of wax paper.
- On a lightly floured surface, roll the dough to a thickness of 1/4 inch.
- Using a 2 1/2 inch leaf-shaped cookie cutter, cut out the cookies rerolling the scraps to make a total of 28 cookies.
- With a spatula, place the cookies 1/2 inch apart on the baking sheets.
- Bake until the cookies are lightly browned at the edges, 12-15 minutes.
- Transfer the cookies to the rack and cool completely.
- To make the frosting, combine all the ingredients except the colored sugar (if using) in a bowl.
- Use a spoon to drizzle the frosting over the cookies and sprinkle with colored sugar.
- Let stand until the frosting is set, about 20 minutes.