Crystal Lemon Drops
This recipe makes 48 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 50 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 0 |
| chol | 2 mg |
| sodium | 28 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 1 |
These sophisticated cookies make an ideal light treat for afternoon tea or for dessert alongside fruit sorbet.
Ingredients
- 1-1/4 cups granulated sugar
- 3 tbsp butter, softened
- 2 egg whites
- 1 tbsp grated lemon rind
- 2 tbsp lemon juice
- 1 tsp vanilla
- 1-1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/4 tsp baking soda
- 1/4 tsp salt
Preparation
In large bowl and using electric mixer, beat 1 cup (250 mL) of the sugar with butter until sugar is moistened; beat in egg whites. Beat in lemon rind, juice and vanilla. In separate bowl, combine flour, cornmeal, baking soda and salt ; stir into sugar mixture all at once.
Using 1 rounded teaspoonful (5 mL) per cookie, shape into balls and place 2 inches (5 cm) apart on parchment paper-lined or greased baking sheets. Lightly grease bottom of flatbottomed drinking glass; dip into remaining sugar and press balls into 1/4-inch (5 mm) thickness, dipping glass into sugar after each pressing. Bake in centre of 350°F (180°C) oven for about 12 minutes or until edges are light golden.
Transfer to rack and let cool completely. (Cookies can be stored in airtight container at room temperature for up to 5 days or in freezer for up to 3 weeks.)
Source : © CanadianLiving.com
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