Lemon Cookie Snaps

Here is recipe 3. These were pretty good ~ I'm not a huge fan of lemon, but David and my dad are. So, I decided to make them. They were easy and moist. There was also a note at the bottom of the recipe ~ you can change the flavor by changing the juice and zest to the citrus of your choice.

POINTS® Value: 3
Servings: 15
Preparation Time: 10 min
Cooking Time: 12 min

Ingredients
1 1/2 cup(s) all-purpose flour
1/2 tsp table salt
1 tsp baking powder
1/4 cup(s) unsalted butter, softened
1 cup(s) sugar
2 large egg yolk(s)
1 tbsp fresh lemon juice
1 tbsp lemon zest, finely chopped
1/4 cup(s) reduced-fat sour cream
2 spray(s) cooking spray, flour-variety recommended
Instructions

* In a small bowl, combine flour, salt and baking powder; set aside.

* In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy; add egg yolks and combine thoroughly. Add lemon juice and zest; beat well. Add sour cream and a small amount of flour mixture; beat to combine. Add rest of flour mixture and mix thoroughly. Turn dough out onto a large piece of plastic wrap. Cover tightly and refrigerate for 2 hours and up to 24 hours.

* Preheat oven to 375ºF. Coat 2 cookie sheets with cooking spray.

* Tear off heaping tablespoons of dough and roll into balls; place about 2-inches apart on prepared cookie sheets. Press each ball down with palm of your hand to flatten. Press tines of a fork across cookies in one direction to make lines. Press tines of a fork across cookies in opposite direction to make a cross-hatch pattern.

* Bake until edges of cookies turn golden, about 9 to 12 minutes. Remove from oven and leave on cookie sheets for 1 or 2 minutes; remove to a wire rack to cool completely. Yields 2 cookies per serving.