Weight Watchers Sour Cream Sugar Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

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

Recipe

• 1 combine the flour, baking powder, salt and nutmeg in a medium bowl and set aside.
• 2 beat the sugar and butter until light and fluffy using an electric mixer on high speed.
• 3 beat in the egg and the vanilla.
• 4 slowly add the flour mixture and the sour cream alternately and beat until just blended.
• 5 shape into a disk, wrap and refrigerate until firm, at least 1 hour.
• 6 preheat oven to 350 degrees.
• 7 spray 2 large baking sheets with nonstick spray.
• 8 set a large rack over a sheet of wax paper.
• 9 on a lightly floured surface, roll the dough to a thickness of 1/4 inch.
• 10 using a 2 1/2 inch leaf-shaped cookie cutter, cut out the cookies rerolling the scraps to make a total of 28 cookies.
• 11 with a spatula, place the cookies 1/2 inch apart on the baking sheets.
• 12 bake until the cookies are lightly browned at the edges, 12-15 minutes.
• 13 transfer the cookies to the rack and cool completely.
• 14 to make the frosting, combine all the ingredients except the colored sugar (if using) in a bowl.
• 15 use a spoon to drizzle the frosting over the cookies and sprinkle with colored sugar.
• 16 let stand until the frosting is set, about 20 minutes.