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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Weight Watchers 3 points for 2 cookies Ingredients:
1 1/2 cup all-purpose flour |
1/2 tsp table salt |
1 tsp baking powder |
1/4 cup butter, softened |
1 cup sugar |
2 egg yolk large |
1 tbsp fresh lemon juice |
1 tbsp lemon zest, finely chopped |
1/4 cup reduced-fat sour cream |
2 spray cooking spray, flour-variety recommended |
Directions:
1. In a small bowl, combine flour, salt and baking powder; set aside.
2. In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy; add egg yolks and combine thoroughly.
3. Add lemon juice and zest; beat well.
4. Add sour cream and a small amount of flour mixture; beat to combine.
5. Add rest of flour mixture and mix thoroughly.
6. Turn dough out onto a large piece of plastic wrap. Cover tightly and refrigerate for 2 hours and up to 24 hours.
7. Preheat oven to 375ºF.
8. Coat 2 cookie sheets with cooking spray.
9. Tear off heaping tablespoons of dough and roll into balls; place about 2-inches apart on prepared cookie sheets.
10. Press each ball down with palm of your hand to flatten.
11. Press tines of a fork across cookies in one direction to make lines.
12. Press tines of a fork across cookies in opposite direction to make a cross-hatch pattern.
13. Bake until edges of cookies turn golden, about 9 to 12 minutes.
14. Remove from oven and leave on cookie sheets for 1 or 2 minutes; remove to a wire rack to cool completely.
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