Crystal Lemon Drops Crystal Lemon Drops

Author: Canadian Living

These sophisticated cookies make an ideal light treat for afternoon tea or for dessert alongside fruit sorbet.

  • Portion size 48 servings
  • Credits : ©



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.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 28 mg
  • Protein 1 g
  • Calories 50.0
  • Total fat 1 g
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g


  • Iron 1.0
  • Vitamin A 1.0
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Crystal Lemon Drops