Lime Snaps

Prep Time: 20 minutes

Total Time: 45 minutes

Ingredients

  • Vegetable oil cooking spray or parchment paper
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup plus 2 tablespoons granulated sugar, divided
  • 2 teaspoons lime zest
  • 2 tablespoons trans fat free margarine
  • 2 tablespoons (1 ounce) reduced fat cream cheese, softened
  • 1 egg
  • 2 teaspoons vanilla extract

Instructions

Preheat oven to 375° F. Coat baking sheets with vegetable oil cooking spray or line with parchment paper; set aside. In a medium bowl, combine the flour, baking powder and baking soda. Place the 1/2 cup plus 2 tablespoons of sugar and lime zest in a food processor or blender. Process 1 minute or until the sugar mixture is lime-colored, scraping the sides of the processor bowl or blender if needed. Spoon sugar mixture into a large bowl, reserving 2 tablespoons and set aside. Add the margarine and cream cheese to the large bowl containing the sugar lime mixture and beat on medium speed with an electric mixer until light and fluffy. Add the egg and vanilla; beat well. Stir the flour mixture into the sugar mixture; dough will be somewhat moist. Coat hands lightly with cooking spray and shape dough into 24 (1-inch) balls. Roll balls in the reserved sugar-lime mixture and place 2 inches apart on baking sheets. Flatten the balls with the bottom of a glass. Bake for 7 minutes or until the edges begin to turn light golden brown. Let cool on wire racks.


Yield: 12 servings (2 cookies per serving)

Nutritional Info

  • Calories = 129
  • Fat = 3 gm
  • Saturated fat = 1gm
  • Trans fat = 0 gm
  • Cholesterol = 19 mg
  • Protein = 2 gm
  • Sodium = 88 mg
  • Carbohydrate = 23 gm
  • Fiber = 0 gm
  • Calcium = 14 mg
  • % Calories from fat = 21%

Food exchanges: 1 1/2 starch