Light Meyer Lemon Sugar Cookies to be specific. I love love love lemon sugar cookies. I saw this recipe and decided I had to make it. I found it over at Danica's Daily when I was perusing her site a
few days ago. I really love her blog, I could spend hours looking at everything. The original recipe can be found here. I bolded what I changed in the recipe. I changed it because it's what I had on hand and therefore cannot say if it is really 1 WW+ point per cookie anymore. I would like to say I love these cookies though. The texture at first was not what I was expecting and when I tried to lift them off the sheet pan to soon they crumbled but with patience they cooled nicely and came off perfectly and I ate 5 cookies I think in the first 10 minutes because yum, they are good. I did use a one inch scoop and really got 40 cookies out of it exactly, I think that's the first time in my life I actually achieved the correct amount of cookies for a recipe :).
Light Meyer Lemon Sugar Cookies
1 cup sugar, divided
1/2 cup butter, softened
1/2 tbsp. dried grated lemon peel
1/4 cup freshly squeezed lemon juice
1/2 tsp. vanilla
3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1. Preheat oven to 325 degrees. Stir together the dried lemon peel withe lemon juice and let sit until the peel is reconstituted, about 3-5 minutes. Combine 3/4 cup sugar and all the remaining ingredients until combine. If dough is not firm enough, chill 1 hour.
2. Place the 1/4 cup remaining sugar on a plate and set aside. Form the cookies into 1 inch balls, roll each in sugar and place on a cookie sheet lined with parchment paper.
3. Bake at 325 degrees for 15-20 minutes. Cool 2 minutes and remove from cookie sheet.
Makes approximately 40 cookies