| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Grated lemon rind* |
| 1 |
ts |
Pure lemon extract |
| 1/2 |
ts |
Baking powder |
| 2/3 |
c |
All-purpose flour |
INSTRUCTIONS
Directions:
Preheat oven to 325° F. Line cookie sheet with aluminum foil and set aside.
Break the egg into a medium-size mixing bowl and whip until frothy. Add the
sugar and mix until the sugar is completely dissolved. Beat in the lemon
zest, lemon extract and baking powder. Slowly beat in the flour until you
have a smooth mixture. Drop the dough by tablespoons onto the foil-lined
cookie sheet and bake in the preheated oven until the cookies start to
color, about 14 minutes. Allow cookies to cool completely before peeling
them off the foil. Makes 16 cookies.
*Be careful to grate only the outer yellow part of the rind. The inside can
be bitter.
Note: For faster preparation, omit the lemon rind and add another 1/2
teaspoon of lemon extract.
Nutrition facts per serving: 50 cal., 1 g pro., 10 g carb., 0 g fat, 15 mg
chol., 15 mg sodium.
MY NOTES: I substitute the lemon extract for the lemon rind. Have also
substituted egg replacer for whole egg. Have not tried substituting only
egg whites. Got good results with both substitutions.
Posted to Digest eat-lf.v097.n021 by cbmcam@cyberramp.net on Jan 21, 1997.
A Message from our Provider:
“When God ordains, He sustains.”