This month was a double-header...
We have a little buddy named Alexandria who loves to hang out with the kids, most especially with Madeline, and whenever "tea party" or "restaurant" or anything related is played, she's all about "Lemon Cookies," so I had to make some lemon cookies for the little sweetheart. I found a promising recipe on the Weight Watchers site, and it's great — really lemony, a little sweet and soft. They're called Lemon Cookie Snaps, and I modified the recipe by adding at least 2 Tablespoons of lemon zest, since I had a very large lemon, and nonfat Greek yogurt instead of light sour cream. Extra zing is always a good thing!
Alex's Tea Party Lemon Cookies(adapted from Lemon Cookie Snaps recips on WeightWatchers.com)
1 1/2 c. flour
1/2 tsp salt
1 tsp baking powder
1/4 c. butter, softened
1 c. sugar
2 large egg yolk(s)
1 Tbsp fresh lemon juice
2 Tbsp (or more) lemon zest, finely chopped
1/4 cup(s) reduced-fat sour cream, or nonfat Greek Yogurt which is what I used
Mix dry ingredients, set aside. Cream sugar and butter, then add egg yolks, lemon juice and zest. Combine well. Finally add Greek Yogurt OR sour cream and mix. Add flour mixture, mix and then scrape onto plastic wrap. Fridge for 2 hours up to 24, or pop in the freezer for 30 mins. or so. Tear off 1 Tbs. pieces, roll into balls and flatten with fork (in a criss-cross pattern) dipped in sugar on two parchment-lined baking sheets. Should make about 30 cookies — 2 cookies are a serving at 3 POINTS total.
And, second, our friend Miki had baby Rhys on July 21st, so among other baked and dinner treats that we delivered to her family last week, we also made a couple dozen of The Pioneer Woman's Oatmeal Crispies for Miki. Oatmeal is good for milk production, and a nursing Mama needs to be able to eat said oatmeal with one hand... hence, cookies!!
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