Thursday, May 23, 2013

(Nearly) Fat Free Lemon Cookies

It's hard to get back on track after a break - no matter how small.

The man and I were in Kelowna over the long weekend to visit his family (May 20th was Victoria Day in Canada) and we did absolutely nothing. Like, really nothing. We slept in, pitter pattered around the mall, mini golfed - an activity that spurred us to do even less since it aggravated my hip injury - and went to a movie. I didn't even have to cook! This for a family that usually fills weekends with overflowing work (I'm one of those people that pokes away at work all weekend), baseball, soccer, playdates, and all the normal stuff that comes with a hectic family life was absolute paradise.

Oh, and we got completely addicted to Pocket Planes. (Have you played?! You must.)

Back home on Tuesday I stood in my kitchen, buried under a massive to-do list, and made these cookies to get back in the groove. I have to admit, it was awesome to eat something homemade again, despite the unwelcome effort after a weekend off.

These lemon cookies are practically fat free, and are light and fluffy lemon delights that kind of remind me of meringues. To be honest, we actually prefer them without the icing - they're too sweet with it for our tastes. The man and boy (and I) were eating them as they were being lifted off the pan, and they were gone so quickly I had to make a double batch the next day. Definitely a keeper.

Fat Free Lemon Cookies
Adapted from Taste of Home
Yields 18 - 22 cookies

2 eggs
3/4 cup sugar
1 tablespoon grated lemon peel
1 – 2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder

1 cup icing sugar
1 tablespoons lemon juice

Preheat oven to 325F and grease a cookie sheet. (You must grease it or else these suckers aren’t coming off without a fight).

In the bowl of a stand mixer, beat the eggs until frothy. Add the sugar, lemon peel, lemon juice, and vanilla and mix until well combined. Add the baking powder and flour and mix until completely incorporated, giving the bowl a few scrapes with a spatula to make sure.

Drop 1 tablespoon of dough at a time onto the baking sheet, and bake for 8-12 minutes. They’ll be lightly golden brown around the edges when ready. Cool for 5 minutes before removing to cool completely on a wire rack.

If glazing, mix the sugar and lemon juice in a small bowl, whipping until all lumps disappear. Gently drizzle over cookies.


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