Easy Lemon Drop Cookies

Ingredients

• 1 box Pillsbury sugar free yellow cake mix
• 2 Tbsp fresh lemon juice  
• 2 large egg whites
• 2 Tbsp vegetable oil
• 1 Tbsp water
• 1 Tbsp powdered sugar, for dusting

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine, dry cake mix, 2 Tbsp vegetable oil, egg whites, lemon juice and water.
3. Stir by hand until dough forms. Note: The dough will seem dry, use your hands to help incorporate all ingredients. 
4. Spray a cookie sheet with non stick cooking spray or cover cookie sheet with parchment paper.
5. Using your hands ( flour hands to avoid the dough from sticking) drop rounded balls of the dough about 2 inches apart on the prepared cookie sheet.
6. Bake for 10 minutes or until just set. Do not over bake otherwise cookies will be crispy and dry.
7. Remove cookies from cookie sheets after a minute and cool on wire racks.
8. Dust the top of the cookies with powdered sugar.
9. Enjoy! Leftover cookies can be stored for 5-7 days in a dry container or in the freezer for up to 3 months. 

Makes 24 cookies

2 Points for one cookie or 5 Points for two cookies

Nutrition Information:

YIELD:

 24 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 73TOTAL FAT: 3gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 1gCHOLESTEROL: 8mgSODIUM: 144mgCARBOHYDRATES: 15gFIBER: 0gSUGAR: 0gPROTEIN: 1g

Source: Thepounddropper.com