Ingredients:
- 1 1/4 cups cake flour
- 3 tbsp sugar or sugar substitute
- 3 tbsp confectioners' sugar
- 1 1/2 tbsp grated lemon peel
- 1 tsp baking powder
- 1/4 cup trans-free margarine
- 1 egg beaten
- 1 tbsp fresh lemon juice
- 1 tbsp confectioners' sugar for dusting
Makes 24 Cookies
- In a food processor, combine the flour, sugar or sugar substitute, 3 tbsp confectioners' sugar, lemon peel and baking powder. Add the margarine and pulse on and off until coarse crumbs form. Add the egg and lemon juice and process just until a dough forms.Form the dough into a ball and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour, or until firm.
- Preheat the oven t 350 F. Coat a baking sheet with cooking spray. Shape the dough into 1" balls and place them 1" apart on the prepared baking sheet.
- Bake for 10 minutes, or until cookies and golden. Remove the cookies from the baking sheet and dust them with the 1 tbsp confectioners' sugar. Cool on a rack.
WW POINTS VALUE: 1 pt. per cookie
Note: This recipe appears in the South Beach Diet Cookbook. I wanted a sweet treat for dessert and this recipe looked to good to pass up. These cookies were very lemony and very delicious as a snack and as an after-meal treat. If you don't have any cake flour, don't worry. All-purpose flour works just as well as cake flour.