LEMON LIME COOKIE CRISPS
Source of Recipe
WW
Recipe Introduction
SERVES: 10 WW POINTS PER SERVING: 2
List of Ingredients
3 1/3 Tbsp unsalted butter, softened
1/2 cup sugar
2 large egg white(s)
1/3 cup cake flour
1/2 tsp vanilla extract
2 tsp lemon zest, finely chopped
2 tsp lime zest, finely chopped
Recipe
Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets.
Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy.
Add egg white and stir until just blended.
Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.
Remove half of batter and place in a medium bowl; set aside.
Fold lemon zest into one bowl and lime zest into other bowl.
Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie.
When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.)
Bake until edges start to brown, about 4 to 5 minutes.
Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula.
Yields 4 cookies per serving.
Store cookies in an airtight container to retain crispness.
For a nutty flavored-cookie, skip the zest and add 1 teaspoon of almond extract instead.
These cookies can be curled for a special-occasion look. Just remove the cookies from the cookie sheet straight from the oven and drape them over a rounded surface like a small bottle or rolling pin. The cookies will wrap around the rounded surface and cool in a curl.
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