Lemon Thins

http://www.eatingwell.com/recipes/lemon_thins.html

Light and citrusy, these crisp lemon cookies pair perfectly with sorbets or summery fruit compotes.

2 1/2 dozen cookies | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup cornstarch
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar, divided
• 2 tablespoons butter, softened
• 2 tablespoons canola oil
• 1 large egg white
• 1 1/2 teaspoons freshly grated lemon zest
• 1 teaspoon vanilla extract
• 3 tablespoons lemon juice

Preparation

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray. Whisk together flour, cornstarch, baking powder and salt in a mixing bowl; set aside.
2. Cream 1/2 cup sugar, butter and oil in a mixing bowl with an electric mixer on medium speed until fluffy. Add egg white, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients and fold in with a rubber spatula just until combined.
3. Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Place the remaining 1/4 cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray and dip it in the sugar. Flatten the dough with the glass into 2 1/2-inch circles, dipping the glass in the sugar each time.
4. Bake until the cookies are just starting to brown around the edges, 8 to 10 minutes. Transfer the cookies to a flat surface (not a rack) to crisp.

Nutrition

Per cookie : 61 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 2 mg Cholesterol; 11 g Carbohydrates; 1 g Protein; 0 g Fiber; 49 mg Sodium; 10 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate

Tips & Notes

• Make Ahead Tip: Store in an airtight container for up to 3 days.