Lemon Thins

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Ingredients

  • 1¼ cups whole-wheat pastry flour or all-purpose flour
    Gold Medal Flour All-Purpose
    $1.99
    Thru 02/11
  • ⅓ cup cornstarch
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup sugar, divided
    C&H Sugar Pure, Granulated
    $1.99
    Thru 02/11
    Domino Pure Cane Granulated Sugar
    $1.99
    Thru 02/11
  • 2 tablespoons butter, softened
  • 2 tablespoons canola oil
  • 1 large egg white
  • 1½ teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice

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 ½ 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 ¼ 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 2½-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.
  • Make Ahead Tip: Store in an airtight container for up to 3 days.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 60 calories; 2 g fat(1 g sat); 0 g fiber; 11 g carbohydrates; 1 g protein; 16 mcg folate;2 mg cholesterol; 5 g sugars; 5 g added sugars; 24 IU vitamin A; 1 mg vitamin C; 15 mg calcium; 0 mg iron; 46 mg sodium; 10 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 other carbohydrate

source:eatingwell.

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