Lemon-Frosted Sugar Cookies

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 large eggs 
• 1 large egg white 
• 1 tablespoon milk fat-free
• 2 cups flour all-purpose
• 1 cup granulated sugar 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon rind grated
• 0.5 cup butter softened
• 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
• wire rack
• blender
• plastic wrap
• ziploc bags
• spatula
• measuring cup

Directions

1. To prepare cookies, beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 4 minutes).
2. Add egg and next 4 ingredients (egg through 1 teaspoon vanilla), beating well. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 4 ingredients (flour through salt).
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 cookies 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, and cool on wire rack.
10. To prepare icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. Stir in food coloring, if desired.
11. Spread about 2 teaspoons of the icing over each cookie, or place icing in a small zip-top plastic bag. Snip a tiny hole in one corner, and drizzle icing over cookies.
12. Sprinkle with assorted sugar sprinkles, if desired.