Title: Lemon Drops
Categories: Cookies
Yield: 48 servings
1/2 c Lowfat cream cheese
2 tb Vegetable oil
1 tb Lemon juice
1 lg Egg
1 lg Egg white
2 tb Lemon rind; grated
1 c Sugar
1 3/4 c All-purpose flour; u
-nbleached
1/2 ts Baking soda
1/4 ts Salt
Recipe by: The New Dr. Cookie Cookbook
Preheat oven to 350 degrees; coat 2 baking sheets with nonstick cooking
spray. Beat the cream cheese, oil, lemon juice, egg, egg white, lemon rind
and sugar with an electric mixer until smooth. Add the flour, baking soda
and salt; beat until well mixed. Drop the batter by rounded teaspoonfuls
about 2 inches apart onto the baking sheets. Bake for about 10 minutes, or
until the cookies are lightly browned and firm to the touch.
Cool on a wire rack. Repeat until all the cookies are baked. Store
the Lemon Drops in the refrigerator between layers of waxed paper.
Nutrition Analysis: 44 calories, 1g protein, 8g carbohydrate, 1g fat, 6mg
cholesterol, 34mg sodium.
