Lemon-frosted Sugar Cookies

Total Time: 48 mins Preparation Time: 40 mins Cook Time: 8 mins

Ingredients

• cooking spray
• 1/3 cup splenda granular
• 2/3 cup granulated sugar
• 6 tablespoons butter, softened
• 2 tablespoons plain nonfat yogurt, greek-style works especially well
• 1 large egg
• 1 large egg
• 1 tablespoon nonfat milk
• 1 teaspoon grated lemon rind
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup toasted wheat germ
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2 cups powdered sugar
• 1 tablespoon nonfat milk
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon vanilla extract
• food coloring (optional)
• assorted sugar candy sprinkles (optional)

Recipe

• 1 to prepare cookies, beat splenda, sugar, yogurt and butter in a large bowl at medium speed of a mixer until well blended (about 4 minutes).
• 2 add egg, egg whites, lemon zest and vanilla beating well.
• 3 lightly spoon flour into dry measuring cups; level with a knife. combine flour, wheat germ, baking powder, baking soda and salt. add dry ingredients to the sugar mixture, mixing well. spoon dough into a sealable bag, flatten to 1 1/2-inch disc and chill 4 hours or overnight.
• 4 preheat oven to 400°.
• 5 roll dough to a 15 x 12-inch rectangle on a heavily floured surface. cut dough into 20 (3-inch) squares using a sharp knife. if the dough gets very soft in this stage, return to the fridge to chill again to retain firmness. too much flour will end with a tough cookie.
• 6 alternately, use your favorite cookie cutters to make shapes; note this may change the yield and nutritional value per cookie.
• 7 place cookies 2-inches apart on baking sheets prepared with a light coat of cooking spray.
• 8 bake at 400° for 8 minutes or until golden. immediately remove cookies from pans using a wide spatula, and cool on wire rack.
• 9 to make icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. if the icing seems too thick, add a bit more lemon juice to thin. stir in food coloring, if desired. spread about 2 teaspoons of the icing over each 3-inch cookie, or place icing in a small zip-top plastic bag or pastry bag and tip. if using disposible bag, trim a tiny hole in one corner, and drizzle icing over cookies.
• 10 if the icing seems to be too thick you can add more lemon juice (which will make the icing more tart) or you can add a little more milk (which keeps the flavor more neutral).
• 11 sprinkle with assorted sugar sprinkles or other decorations, if desired.