POINTSŪ Value | 2 Servings | 24 Preparation Time | 15 min Cooking Time | 24 min Level of Difficulty | Moderate
desserts | Ensure the start to a sweet Jewish New Year with these honey-glazed cookies for Rosh Hashanah. The addition of lemon zest and juice gives them an exciting flavor twist.
1/2 cup margarine 3/4 cup sugar 1 tsp lemon zest 1 tsp baking powder 1/4 tsp baking soda 2 large egg white(s) 1/3 cup fat-free skim milk 1 Tbsp fresh lemon juice 1 3/4 cup all-purpose flour 2 Tbsp honey 3 Tbsp powdered sugar
Instructions
1. Preheat oven to 350°F. 2. In a large mixing bowl, beat margarine with an electric mixer on medium-high speed for 30 seconds. Add sugar, zest, baking powder and baking soda; beat until combined, scraping sides of bowl occasionally. Add egg whites, milk and lemon juice; beat until combined. Beat in as much of the flour as you can with the mixer and then stir in remaining flour by hand. 3. Drop dough by rounded teaspoonfuls, 2 inches apart, onto 2 ungreased cookie sheets. Bake until edges are lightly browned, about 12 minutes. Transfer cookies to a wire rack and let cool. Repeat with remaining cookie dough. 4. Brush tops of each cookie with a touch of honey just before serving and then sprinkle with powdered sugar; stack in a single layer to prevent sticking. Yields 2 cookies per serving.
