Grated lemon peel gives these soft bites a bright citrus flavor, and the yogurt keeps them tender. They are the perfect cookies to dunk in milk.
—BETTY THOMPSON LA PORTE, TX
PREP: 15 MIN. • BAKE: 10 MIN. • MAKES: ABOUT 3 DOZEN
7 tablespoons butter, softened
1/2 cup sugar
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup honey
1/4 cup plain yogurt
2 teaspoons grated lemon peel
1/2 teaspoon lemon extract
ICING
1 cup confectioners’ sugar
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt. Combine honey, yogurt, lemon peel and lemon extract. Add dry ingredients to creamed mixture alternately with honey mixture, mixing well after each addition.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks.
3. Combine the confectioners’ sugar and lemon juice in a small bowl until smooth. Brush over the warm cookies; sprinkle with lemon peel.