English Lemon Cookies
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Non fat vanilla yogurt/Plain yogurt||1⁄4 Cup (4 tbs)|
|Egg substitute/1 egg||1⁄4 Cup (4 tbs)|
|Canola oil||2 1⁄2 Tablespoon|
|Finely grated lemon peel||1⁄4 Teaspoon|
|Fresh lemon juice||1⁄2 Teaspoon|
|Cake flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Non stick cooking spray||1 1⁄2 Tablespoon|
Heat oven to 375 degrees F.
In Ig.bowl combine sugar, yogurt, egg product, oil, lemon peel and lemon juice; stir until well blended.
Lightly spoon cake flour into measuring cup; level off with spatula.
In sm.bowl combine flour, baking soda, baking powder and salt.
Add to mixture in lg.bowl; stir until well blended.
Spray cookie sheets (recommend use of insulated cookie sheets for perfect baking results) with no stick cooking spray.
Drop by rounded tsps.2 inches apart onto cookie sheets.
Bake 9-12 minutes or until edges are light golden brown.
Cool 1 minute; remove from cookie sheets to wire cooling racks and cool completely.