These renal-friendly frosted lemon cookies are perfect for summer! Low in potassium, sodium and phosphorus, and light and tangy, they make a great treat for a balmy day. (Always talk to your doctor or dietitian if you are unsure about a new recipe.)
Total Time: 00 hours 50 minutes
Servings: 36
Author: American Kidney Fund
Ingredients
- ½ cup margarine
- 1 cup sugar
- 2 eggs or ½ cup low-cholesterol egg substitute
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon baking soda
- ¼ cup lemon juice
- 1½ cups powdered sugar
- 2 tablespoons water
- ½ teaspoon lemon extract
Nutrition Per Serving
- Calories: 115.94
- Protein: 0.73 g
- Cholesterol: 0.00 mg
- Calcium: 179.45 mg
- Potassium: 10.20 mg
- Phosphorus: 7.81 mg
- Fiber: 0.19 g
- Fat: 2.58 g
Instructions
- Preheat oven to 375°F.
- Combine margarine and sugar in a mixing bowl until light and fluffy.
- Add eggs (or egg substitute) and vanilla and beat well.
- Stir flour and baking soda together in a small bowl. Add to creamed mixture. Beat in lemon juice.
- Drop batter by teaspoonfuls onto an un-greased baking sheet. Bake 10 to 12 minutes or until cookies are light golden brown. Cool.
- In a small bowl, beat powdered sugar, water, and lemon extract until smooth. Spread on cooled cookies.