1/4 c. butter, softened
1/3 c. sugar
1 egg white
1/2 tsp. lemon extract
1 1/3 c. sifted cake flour
Vegetable cooking spray
1/2 c. sifted powdered sugar
1 tbsp. sifted unsweetened cocoa
1 1/2 tsp. water

Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg white and lemon extract; beat well. Stir in flour (dough will be stiff). Wrap dough in heavy-duty plastic wrap and freeze for 10 minutes.

Shape dough into 1 inch balls; place 2 inches apart on baking sheets coated with cooking spray or covered with parchment paper. Press center of each ball with thumb, making an indentation. Bake at 375 degrees for 10 minutes. Cool completely on wire racks.

Combine powdered sugar, cocoa, and water. Stir well. Spoon 1/4 teaspoon mixture into center of each cookie. Store cookies tightly covered. Makes 2 1/2 dozen. Only 48 calories each.