Light as a Feather Lemon Cookies

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

1. 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.
2. 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.
3. 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.