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Lemon Thins

:  The Simple Art of EatingWell, January/February 2013

Your rating: None Average: 3.5 (29 votes)

These lemon cookies are made healthier with whole-wheat pastry flour and they get their zippy flavor from fresh lemon zest and juice rather than lemon extract. This lemon cookie recipe would be the perfect accompaniment to afternoon tea.


READER'S COMMENT:
"The cookies were easy to make and clean up was quick. They taste great, but it seems like there's a little something missing that I couldn't quite put my finger on it. Maybe they're better with sorbet or something like the recipe...
Lemon Thins Recipe

Makes: 2 1/2 dozen cookies

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low carbohydrate |

View Our Nutrition Guidelines »

Ingredients

  • 1 1/4 cups whole-wheat pastry flour or 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

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Preparation

  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. Whisk flour, cornstarch, baking powder and salt in a mixing bowl. Beat 1/2 cup sugar, butter and oil in another 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 to the wet 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 the cookies until they are just starting to brown around the edges, 8 to 10 minutes. Transfer 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: 60 calories; 2 g fat ( 1 g sat , 1 g mono ); 2 mg cholesterol; 11 g carbohydrates; 5 g added sugars; 1 g protein; 0 g fiber; 46 mg sodium; 10 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate


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Style/Theme
Picnic
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Vegetarian
Entertaining, casual
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Gifts
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Make ahead instructions
Meal/Course
Dessert
Snack
Season
Spring
Summer
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Winter
Type of Dish
Baked Goods, bars & cookies
Desserts, other
Snack
Holiday
Easter
Father's Day
July 4th
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Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
8 or more
Preparation/ Technique
Bake
Publication
The Simple Art of EatingWell
January/February 2013
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