Weight Watchers Sour Cream Sugar Cookies

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 white
• 3/4 teaspoon vanilla extract
• 1/4 cup reduced-fat sour cream

FROSTING

• 1 cup confectioners' sugar
• 2 tablespoons water
• 1 teaspoon lemon extract
• 1 teaspoon grated lemon zest
• colored crystal sugar (optional)

Directions

1. 1

   Combine the flour, baking powder, salt and nutmeg in a medium bowl and set aside.

2. 2

   Beat the sugar and butter until light and fluffy using an electric mixer on high speed.

3. 3

   Beat in the egg white and the vanilla.

4. 4

   Slowly add the flour mixture and the sour cream alternately and beat until just blended.

5. 5

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

6. 6

   Preheat oven to 350 degrees.

7. 7

   Spray 2 large baking sheets with nonstick spray.

8. 8

   Set a large rack over a sheet of wax paper.

9. 9

   On a lightly floured surface, roll the dough to a thickness of 1/4 inch.

10. 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. 11

    With a spatula, place the cookies 1/2 inch apart on the baking sheets.

12. 12

    Bake until the cookies are lightly browned at the edges, 12-15 minutes.

13. 13

    Transfer the cookies to the rack and cool completely.

14. 14

    To make the frosting, combine all the ingredients except the colored sugar (if using) in a bowl.

15. 15

    Use a spoon to drizzle the frosting over the cookies and sprinkle with colored sugar.

16. 16

    Let stand until the frosting is set, about 20 minutes.