Lemon-Frosted Sugar Cookies

You may want to start this recipe early in the day because the dough requires at least 4 hours to chill.

Yield
20 cookies (serving size: 1 cookie)
Ingredients
Cookies:
* 1 cup granulated sugar
* 1/2 cup stick margarine or butter, softened
* 1 large egg
* 1 large egg white
* 1 tablespoon fat-free 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

Icing:
* 2 cups powdered sugar
* 1 tablespoon fat-free milk
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon vanilla extract
* Food coloring (optional)
* Assorted sugar sprinkles (optional)


Preparation
To prepare cookies, beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 4 minutes). Add egg and next 4 ingredients (egg through 1 teaspoon vanilla), beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt). Add flour mixture to sugar mixture, stirring well. Spoon dough onto plastic wrap; flatten to a 1 1/2-inch thickness. Cover tightly with plastic wrap; chill 4 hours or overnight.

Preheat oven to 400°.

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. Place cookies 2 inches apart on ungreased baking sheets. Bake at 400° for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula, and cool on wire rack.

To prepare icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each cookie, or place icing in a small zip-top plastic bag. Snip a tiny hole in one corner, and drizzle icing over cookies. Sprinkle with assorted sugar sprinkles, if desired.

Nutritional Information
Calories: 188 (24% from fat)
Fat: 5.1g (sat 1g,mono 2.1g,poly 1.6g)
Protein: 2.2g
Carbohydrate: 33.8g
Fiber: 0.6g
Cholesterol: 11mg
Iron: 0.8mg
Sodium: 131mg
Calcium: 21mg

source by: myrecipes.com
recipes by: Cooking Light
photo: BECKY LUIGART-STAYNER