Dialysis Clinic, Inc. - Frosted Lemon Cookies
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Frosted Lemon Cookies

Posted in DESSERT, Recipes by American Kidney Fund Share

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

  • 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
  1. Preheat oven to 375°F.
  2. Combine margarine and sugar in a mixing bowl until light and fluffy.
  3. Add eggs (or egg substitute) and vanilla and beat well.
  4. Stir flour and baking soda together in a small bowl. Add to creamed mixture. Beat in lemon juice.
  5. Drop batter by teaspoonfuls onto an un-greased baking sheet. Bake 10 to 12 minutes or until cookies are light golden brown. Cool.
  6. In a small bowl, beat powdered sugar, water and lemon extract until smooth. Spread on cooled cookies.


Recipe Notes

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