Name: Lemon Thins
Total time: 45 min
Ingredients: 1 ¼ cups whole-wheat pastry flour or all-purpose flour; ⅓ cup cornstarch; 1 ½ teaspoons baking powder; ¼ teaspoon salt; ¾ cup sugar, divided; 2 tablespoons butter, softened; 2 tablespoons canola oil; 1 large egg white; 1 ½ teaspoons freshly grated lemon zest; 1 teaspoon vanilla extract; 3 tablespoons lemon juice

Directions

Step 1

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

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Step 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.
Step 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.
Step 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

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

Nutrition Facts

Serving Size: 1 cookie

Per Serving:

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.

Exchanges:

1 other carbohydrate

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts