Lemon-Honey Drop Cookies

 

One of the types of cookies that I make every year are these lemon honey drops from Cooking Light magazine, from the December 2000 issue. They seemed to get so many rave reviews online that I just had to try them! These cookies are moist,light, and just lemony enough to be perfect. And when you take a few extra moments to make the glaze that tops them, believe me that it will be more than worth the little (and I do mean little!) bit of effort it took. They look beautiful on a tray of Christmas cookies, and taste just as good with a warm cup of tea or a glass of wine.

Lemon-Honey Drop Cookies

1/2 cup granulated sugar
7 tablespoons butter or stick margarine, softened
2 teaspoons grated lemon rind
1/3 cup honey
1/2 teaspoon lemon extract (I substituted one teaspoon of lemon juice)
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plain fat-free yogurt
1 cup powdered sugar
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind

Combine the granulated sugar, butter, and lemon rind until light and fluffy. Add the honey, extract or lemon juice, and egg; beat until well-blended. (A helpful tip I read somewhere is to spray the measuring cup with cooking spray before you put the honey in – it really does make the sticky honey much easier to work with.)

Combine the flour, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Drop by level tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until lightly browned.

Combine powdered sugar and juice in a small bowl; stir with a whisk. Brush powdered sugar mixture evenly over hot cookies. Sprinkle evenly with 2 teaspoons rind. Remove cookies from pan; cool on wire racks.