Yields 30 small cookies
1/2 cup sugar, plus extra for sprinkling
4 tablespoons butter, softened
1 egg white
1 teaspoon vanilla extract
Zest and juice of 1 lemon
1 1/4 cups all-purpose flour
1/3 cup cornstarch
1 1/2 teaspoons baking powder
4 tablespoons butter, softened
1 egg white
1 teaspoon vanilla extract
Zest and juice of 1 lemon
1 1/4 cups all-purpose flour
1/3 cup cornstarch
1 1/2 teaspoons baking powder
Preheat oven to 350 degrees F.
In a medium mixing bowl, cream together the sugar and butter. Beat in the egg white and vanilla until smooth. Beat in the lemon zest and lemon juice. Fold in the flour, cornstarch, and baking powder.
Take a teaspoonful of dough and roll it into a ball with your hands. Place on a baking sheet and flatten with the bottom of a glass. Repeat. Sprinkle extra sugar on top, if desired. Bake for 8-12 minutes, or until the edges barely begin to brown. Do not overbake if the edges do not brown; the cookies will be done. Transfer to a cooling rack and cool completely. Store in an airtight container at room temperature.
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