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Add a photoServings: 48
Ingredients
- 1/2 c. Skim Lowfat milk
- 1/8 c. Lemon Juice Plus
- 2 tsp Lemon Juice
- 1Â 3/4 c. All-Purpose Flour
- 1/4 tsp Baking Soda
- 1 tsp Baking Pwdr
- 1/2 c. Light Margarine Note 1
- 1 c. Sugar Divided
- 1/4 c. Egg Substitute
- 1 tsp Finely Shredded Lemon Peel
Directions
- Note 1: with 6 grams of fat or possibly less per serving
- Stir together lowfat milk and the 2 tsp. lemon juice and set aside. Stir together flour, baking soda and baking pwdr. In a large mixing bowl, beat margarine till soft; add in 3/4 c. of the sugar and beat till fluffy.
- Add in egg substitute and lemon peel and beat well. Add in flour mix and lowfat milk mix alternately, beating till well mixed. Drop slightly heaping tablespoonfuls onto a lightly greased cookie sheet. Bake at 350F 12 min or possibly till done.
- Meanwhile, stir together remaining 1/4 c. sugar and 1/8 c. lemon juice till well combined. Remove cookies from oven and immediately brush with lemon juice mix. Cold.
- Makes 4 dozen 2-inch cookies
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 48 servings | |
| Calories 35 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 36mg | 2% |
| Potassium 14mg | 0% |
| Total Carbs 7.8g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.32g | 3% |
| Protein 0.72g | 1% |
