INGREDIENTS

INSTRUCTIONS

Sugar  Use Grated Raw Potato Starter Prepare Lemon Cheese ahead of
time.  Flatten ball of dough, sprinkle grated rind and lemon extract
over it  and knead it until well distributed. Roll dough out very thin
(about  1/8 inch) and cut into 3- inch, or larger, rounds. Place on
lightly  greased flat pans so that they will not touch. Let stand about
10  minutes. Press centers to make slight depression to hold 1/2 tsp.
Lemon Cheese (more for larger rounds). Spread beaten egg white around
rim and sprinkle lightly with sugar. Bake in oven preheated to 350  for
at least 30 minutes until delicately tinted and the glaze has
crystallized.  The longer they are left in the oven to become drier
and crispier the more delicious they are.  Lemon Cheese:  Mix together
in saucepan 2 cups white sugar, grated  rind and juice of 3 large
lemons, 3 large whole eggs (beaten), 1/4  tsp salt and 1/4 cup butter.
Cook over slow heat, stirring constantly  until thick. Yield: about
2-1/2 to 3 cups.  This can be sealed in  jars to keep like jelly or
will keep indefinitely in covered  container in refrigerator. It can be
used as topping for baked  puddings, fillings for tarts and jelly
rolls.  From: Breads and Coffee Cakes with Homemade Starters Shared By:
Pat  Stockett  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 199
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 755.5mg
Potassium: 139.4mg
Carbohydrates: 36.7g
Fiber: 1.2g
Sugar: 5.6g
Protein: 5.7g