Citrus-Kissed Honey Buttons

These Citrus-Kissed Honey Buttons are great flavor and nice change of pace from all the chocolate and mint during the holidays. They are crisp on the outside with soft lemon/orange inside. They are also low in calories and fat.

Active Time: 20 minutes
Total Time: 1 1/4 hours (including 30 minutes chilling time)

(Make 3 dozen cookies)

Healthy Recipes Amount Per Cookie: 59 Calories, 1 g. Protein, 11 g. Carbohydrates, 6 g added sugars, 0 g. Dietary Fiber, 1 g. Fat ( 1 g sat , 0 g mono ), 9 mg. Cholesterol, 36 mg. Sodium, 15 mg. potassium.
Carbohydrate Servings: 1/2 Carbohydrate Servings
Exchanges: 1 fat

Ingredients:

• 1 3/4 cups of all-purpose flour
• 1/2 tsp. of baking soda
• 1/2 tsp. of cream of tartar
• 1/4 tsp. of salt
• 1 cup of granulated sugar
• 4 Tbsp. of unsalted butter, softened (let stand at room temperature for 30 to 45 minutes. Or cut into small pieces and let stand for about 15 minutes. (Do not soften in a microwave—the uneven heat may melt the butter in spots.))
• 1 large egg
• 1 Tbsp. of honey
• 1 Tbsp. of finely grated lemon zest
• 1 Tbsp. of finely grated orange zest
• 1 tsp. of lemon extract

Preparation:

• In small-size bowl, whisk flour, baking soda, cream of tartar and salt.
• In mixing bowl, use an electric mixer on medium-high speed, beat sugar and butter until light and fluffy.
• Add egg, honey, lemon zest, orange zest and lemon extract, and beat until blended. Gradually add flour mixture, beating on low speed just until combined.
• Cover and refrigerate the dough for 30 min or overnight.
• Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or non-stick baking mats.
• Roll dough into 36 balls (about 2 level tsp. each) with your hands. Place 2” apart on prepared baking sheets.
• Bake, one batch at a time, 6-8 min until puffed and beginning to crack. Cool on baking sheet for 2 min and transfer to a wire rack to cool completely.
• Make Ahead Tip: Cover and refrigerate the dough for up to 1 day. Store cookies airtight for up to 3 days or freeze for up to 3 months.

Recipe from EatingWell.com

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