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1
To prepare cookies, beat Splenda, sugar, yogurt and butter in a large bowl at medium speed of a mixer until well blended (about 4 minutes).
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2
Add egg, egg whites, lemon zest and vanilla beating well.
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3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking powder, baking soda and salt. Add dry ingredients to the sugar mixture, mixing well. Spoon dough into a sealable bag, flatten to 1 1/2-inch disc and chill 4 hours or overnight.
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4
Preheat oven to 400u00b0.
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5
Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. If the dough gets very soft in this stage, return to the fridge to chill again to retain firmness. Too much flour will end with a tough cookie.
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6
Alternately, use your favorite cookie cutters to make shapes; note this may change the yield and nutritional value per cookie.
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7
Place cookies 2-inches apart on baking sheets prepared with a light coat of cooking spray.
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8
Bake at 400u00b0 for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula, and cool on wire rack.
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9
To make icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. If the icing seems too thick, add a bit more lemon juice to thin. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each 3-inch cookie, or place icing in a small zip-top plastic bag or pastry bag and tip. If using disposible bag, trim a tiny hole in one corner, and drizzle icing over cookies.
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10
If the icing seems to be too thick you can add more lemon juice (which will make the icing more tart) or you can add a little more milk (which keeps the flavor more neutral).
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11
Sprinkle with assorted sugar sprinkles or other decorations, if desired.
