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1. Sift together flour, baking powder and salt and set aside. Cream margarine, Splenda and lime zest until light and fluffy. Blend in honey, vanilla and egg. Beat in flour mixture 1/2 cup at a time and combine well. Add yogurt and blend well. Drop by tablespoons on prepared baking sheet and bake for 12 minutes or until lightly browned.
2. Place Splenda and cornstarch in a food processor. Blend on high speed for approximately 1 minute, until the texture is similar to powdered sugar. Whisk together powdered sugar and lime juice until a loose icing forms. Brush over warm cookies and sprinkle with lime zest.
3. Nutrition facts per 1 Cookie
4. Makes two dozen cookies; serving size 1 cookie