Sour Cream Sugar Cookies

By KarenWebb

Ingredients

• Frosting:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2/3 cup granulated sugar
• 1/4 cup light stick butter, softened
• 1 egg white
• 3/4 teaspoon vanilla extract
• 1/4 cup reduced-fat sour cream
• 1 cup confectioners' sugar
• 2 tablespoons water
• 1 teaspoon lemon water
• 1 teaspoon grated lemon zest
• colored sugar (optional)

Details

Servings 14
Adapted from weightwatchers.com

Preparation

Step 1

Combine flour, baking powder, salt and nutmeg in a medium bowl, set aside. With an electric mixer on high beat granulated sugar and butter until light and fluffy. Beat in egg white and vanilla, scraping the bowl.

With mixer on low speed, add the flour mixture and the sour cream alternately, beginning and ending with flour. Beat until just blended.

Shape into a disk, wrap and refrigerate until firm (at least 1 hour).

Adjust oven racks to divide oven into thirds, heat oven to 350 degrees. Spray 2 large baking sheets with nonstick spray. Set a large cooling rack over a sheet of wax paper.

On a lightly floured surface roll the dough to 1/4 inch thick. Using 2 1/2 inch cookie cutter (shaped if desired) to cut out cookies, rerolling scraps to make a total of 28 cookies.

Place cookies 1/2 inch apart on the baking sheets using a spatula.

Bake, switching the baking sheets between the racks halfway through the cooking time, until the cookies are lightly browned on edges. (12-15 minutes).

To make frosting: combine all ingredients except colored sugar (if using) in a bowl. Use a spoon to drizzle frosting over cookies and sprinkle with colored sugar. Let stand 20 minutes until frosting is set.

Per serving (2 cookies w/o colored sugar): 142 cals, 2g fat, 1g sat fat, 0g trans fat, 6mg cholesterol, 113mg sodium, 29g carbs, 0g fiber, 2g protein