This recipe is from a cookbook titled, Cooking Light Comfort Food.  This cookbook is awesome. It’s full of great recipes made light. The only changes I made were using Stevia rather than regular sugar and whole-wheat flour in place of all-purpose flour.   This cookie is perfect because it’s not too sweet, and the lemon flavor gives it a balanced taste. This is a cookie that I would call an All-Occasion cookie, suitable for all occasions.

The Honey Lemon Drop Cookies were my chosen recipe for The Great Food Blogger Cookie Swap.

The way it works is, you sign up and are matched up with three food bloggers. You send them each 1 dozen of the same cookie, and you in turn receive 1 dozen cookies from three additional food bloggers. It’s cool! This is my second year participating.  Here goes the recipe.

Honey Lemon Drop Cookies

Ingredients 
1/2 cup STEVIA
7 tablespoons butter, softened
2 teaspoons grated lemon rind
1/3 cup honey
1/2 teaspoon lemon extract
1 large egg
1 3/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plain fat-free yogurt
Cooking spray
1 cup powdered sugar
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind

Preparation

1. Preheat oven to 350°.
2. Beat first 3 ingredients with a mixer at medium speed until light and fluffy. Add honey, extract, and egg; beat until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned.
3. Combine powdered sugar and juice in a small bowl; stir with a whisk. Brush powdered sugar mixture evenly over hot cookies. Sprinkle evenly with 2 teaspoons rind. Remove cookies from pan; cool on wire racks.

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So back to The Great Food Blogger Cookie Swap. I shipped out a dozen of these bad boys in a snowman treat baggie, then wrapped in tissue paper with ribbon, and off to the post office.  Here they are before they went into the boxes.

I sent one dozen of these cookies to the following food bloggers:

• The Nonpareil Baker  
• Sensibly Sara
• The Slender  Kitchen 

In return I received one dozen cookies from:

• Strudel and Streusel - Granola Cookies
• Juanita’s Cocina – Hot Cocoa Cookies
• I Can Cook That – Oatmeal Chocolate Chip Pecan Cookies

Food Blogger Cookie Swap! Yay.  Thank you Love and Olive Oil and Little Kitchen for coordinating once again.
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