Lemon Thins

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

Nutrition Profile

Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»

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

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.
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.
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.
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.

Tips & Notes

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

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