Lemon-Frosted Sugar Cookies

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup butter softened
• 1 large eggs 
• 1 large egg whites 
• 1 tablespoon skim milk fat-free
• 2 cups flour all-purpose
• 1 cup granulated sugar 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest grated
• 2 cups powdered sugar 
• 0.1 teaspoon salt 
• 0.3 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 
• 0.3 cup wheat germ toasted

Equipment

• bowl
• baking sheet
• oven
• knife
• blender
• plastic wrap
• ziploc bags
• spatula
• measuring cup
• offset spatula

Directions

1. To prepare cookies, beat granulated sugar and butter in a large bowl with a mixer at medium speed until well blended (about 4 minutes).
2. Add egg, egg white, and next 3 ingredients, beating well. Lightly spoon flour into dry measuring cups, and level with a knife.
3. Combine flour and next 4 ingredients in a bowl.
4. Add flour mixture to sugar mixture, stirring well. Spoon dough onto plastic wrap; flatten to a 1 1/2-inch thickness. Cover tightly with plastic wrap; chill 4 hours or overnight.
5. Preheat oven to 40
6. Roll dough to a 15 x 12-inch rectangle on a heavily floured surface.
7. Cut dough into 20 (3-inch) squares using a sharp knife.
8. Place squares 2 inches apart on ungreased baking sheets.
9. Bake at 400 for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula; cool on wire racks.
10. To prepare frosting, combine powdered sugar and next 3 ingredients. Stir in food coloring, if desired.
11. Spread about 2 teaspoons frosting over each cookie with an offset spatula, or place frosting in a small zip-top plastic bag, snip a tiny hole in 1 corner, and drizzle frosting over cookies.
12. Sprinkle with assorted sugar sprinkles, if desired.