PointsPlus value: per serving 1


Yield/Serves: 36



1 cup all -purpose flour

teaspoon baking soda

teaspoon salt

4 tablespoon margarine

cup sugar

2 tablespoon fat-free egg substitute

1 grated lemon rind

1 teaspoon lemon extract

1 cups confectioners' sugar

3 tablespoons water

red food coloring


1. Combine the flour, baking soda and salt in a small bowl. With an electric mixer at medium speed, beat the margarine and salt until creamy. Add the egg substitute, lemon rind and lemon extract; beat until blended. With the mixer at low speed, stir in the flour mixture, until all the flour is just moistened. On a lightly floured surface, roll out the dough to a 6-inch disk; refigerate at least 30 minutes.


2. Preheat the oven to 375 F. Sray 2 nonstick baking sheets with nonstick spray.


3. On a lightly floured surface, roll the dough 1/8-inch thick. Using a 3-inch heart-shaped cookie cutter, cut out cookies, gathering and re-rolling the scraps of dough to make 36 cookies. With a metal spatula, carefully place cookies apart on the baking sheets. Bake until the cookies are set but not browned, about 10 minutes. Cool the cookies on the baking sheet on a rack about 1 minute; remove from the baking sheet and cool completely on the rack.