Rating: 3.54 stars
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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.

Source: EatingWell Magazine, January/February 2013

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Recipe Summary test

total:
45 mins
Servings:
30
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

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  • 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.

  • 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 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

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

Nutrition Facts

1 cookie
60 calories; protein 0.7g; carbohydrates 10.5g; dietary fiber 0.2g; sugars 5.1g; fat 1.8g; saturated fat 0.6g; cholesterol 2mg; vitamin a iu 23.9IU; vitamin c 0.7mg; folate 15.6mcg; calcium 14.9mg; iron 0.3mg; magnesium 1.5mg; potassium 9.7mg; sodium 46mg; added sugar 5g.

1 other carbohydrate

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