Low Fat Frosted Sugar Cookies

Note from Cheri: Rich, crisp and generously frosted, these cookies will flatter any holiday or special occasion. This recipe is reprinted with permission rom 1,001 Low-Fat Desserts, by Sue Spitler with Linda Yoakam, RD, 1999, Surrey Books. For lots more healthy, low fat and diabetic friendly recipes and information, click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods column, right here at Fabulous Foods.

Cookies 10 tablespoons margarine, softened 2 tablespoons fat-free sour cream 1 egg 1 teaspoon lemon extract 1 cup confectioner's sugar 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt ground cinnamon, as garnish Sugar Frosting 2 cups confectioner's sugar 1/2 teaspoon lemon or vanilla extract 2 to 3 tablespoons fat-free milk

Yield: 6 Dozen Cookies Preheat oven to 375°F. Beat margarine, sour cream, egg, and lemon extract in medium bowl until smooth; mix in sugar. Mix in combined flour, baking powder, and salt. Refrigerate dough 4 to 6 hours. Roll dough on floured surface to 1/4-inch thickness. Cut cookies into decorative shapes with 2-inch cookie cutters. Bake on greased or sprayed cookie sheets until lightly browned, 8 to 10 minutes. Cool on wire racks. Make frosting by mixing confectioner's sugar, lemon or vanilla extract, and enough milk to make spreadable consistency. Frost cooled cookies with frosting; sprinkle very lightly with cinnamon. Per Cookie: 48 Cal; 2 g Total Fat (0.5 g Sat Fat): 8 g Carb; 3 mg Cholesterol; 45 mg Sodium Exchanges: 1/2 Starch