Weight Watchers Sour Cream Sugar Cookies

1. 1

   Combine the flour, baking powder, salt and nutmeg in a medium bowl and set aside.

2. 2

   Beat the sugar and butter until light and fluffy using an electric mixer on high speed.

3. 3

   Beat in the egg white and the vanilla.

4. 4

   Slowly add the flour mixture and the sour cream alternately and beat until just blended.

5. 5

   Shape into a disk, wrap and refrigerate until firm, at least 1 hour.

6. 6

   Preheat oven to 350 degrees.

7. 7

   Spray 2 large baking sheets with nonstick spray.

8. 8

   Set a large rack over a sheet of wax paper.

9. 9

   On a lightly floured surface, roll the dough to a thickness of 1/4 inch.

10. 10

    Using a 2 1/2 inch leaf-shaped cookie cutter, cut out the cookies rerolling the scraps to make a total of 28 cookies.

11. 11

    With a spatula, place the cookies 1/2 inch apart on the baking sheets.

12. 12

    Bake until the cookies are lightly browned at the edges, 12-15 minutes.

13. 13

    Transfer the cookies to the rack and cool completely.

14. 14

    To make the frosting, combine all the ingredients except the colored sugar (if using) in a bowl.

15. 15

    Use a spoon to drizzle the frosting over the cookies and sprinkle with colored sugar.

16. 16

    Let stand until the frosting is set, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.