This lemon cookie recipe would be the perfect accompaniment to afternoon tea.
Whisk flour, cornstarch, baking powder and salt in a mixing bowl.
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.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
