Honey Lemon Cookies Recipe

5 1
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Honey Lemon Cookies Recipe

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5 1
Publisher Photo
Pat Habiger of Spearville, Kansas brought home a blue ribbon from the state fair with these delightful cookies flavored with lemon peel and rolled in a wheat germ coating.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.

Ingredients

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1 egg
  • 1 teaspoon grated lemon peel
  • 2-1/4 cups all-purpose flour
  • 1/2 cup toasted wheat germ, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

In a bowl, cream butter and sugar. Beat in the honey, egg and lemon peel. Combine the flour, 1/4 cup wheat germ, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
Roll dough into 1-in. balls; roll in remaining wheat germ. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 11-12 minutes or until lightly browned. Remove to wire racks to cool. Store in a resealable plastic bag. Yield: about 4 dozen.
Originally published as Honey Lemon Cookies in Light & Tasty August/September 2002, p15

Nutritional Facts

3 each: 172 calories, 5g fat (3g saturated fat), 24mg cholesterol, 95mg sodium, 30g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1 egg
  • 1 teaspoon grated lemon peel
  • 2-1/4 cups all-purpose flour
  • 1/2 cup toasted wheat germ, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  1. In a bowl, cream butter and sugar. Beat in the honey, egg and lemon peel. Combine the flour, 1/4 cup wheat germ, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
  2. Roll dough into 1-in. balls; roll in remaining wheat germ. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 11-12 minutes or until lightly browned. Remove to wire racks to cool. Store in a resealable plastic bag. Yield: about 4 dozen.
Originally published as Honey Lemon Cookies in Light & Tasty August/September 2002, p15

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