Ingredients
1 C flour
1/4 tsp baking soda
1/4 tsp salt
4 T margerine
1/2 C sugar
2 T egg substitute
1 grated lemon rind
1 tsp lemon extract
1 1/4 C confectioners sugar
3 T water
red food coloring
Combine flour, baking soda & salt in sm bowl. With electric mixer on med speed beat margerine & sugar until creamy, Add egg substitute, lemon rind & lemon extract beat until blended...
With mixer at low speed stir in flour mixture until just moistened.
Roll dough to a 6 inch disk, refrigerate at least 30 min.
Preheat oven to 375 degrees, Spray 2 cookie sheets w nonstick spray.
Roll dough 1/8 inch thick. Using 3 inch heart shaped cookie cutter cut to make 36 cookies.
Place cookies 1/2 inch apart bake until set not browned about 10 min.
Cool on baking sheet for 1 min then on rack completely.
Icing:
Combine confectioners sugar & water until blended, Add red food coloring until desired color, Place sheet of wax paper under cookies, Drizzle icing on cookies about 1/2 tsp per cookie to cover.
Let dry completely
Note: *dough can be made up to two months ahead & kept in freezer.. thaw at room temp overnight in fridge before using.
Serving 1 cookie (1 Unit)
52 cal 1g fat 0 g sat fat, 0 mg Chol, 43 mg sodium, 10 g Carb, 0 g Fib, 0 g Pro, 1 mg Calcium
