Lemon-lime cookie crisps
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 10 • Difficulty: Easy
These ultra-thin cookies are super crunchy and full of citrusy flavor. You can swap orange zest for the lemon or lime if you prefer. 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 jar or a rolling pin. The cookies will wrap around the rounded surface and cool in a curl. Store the cookies in an airtight container so they retain their wonderful crispness.
Ingredients
Unsalted butter
3⅓ Tbsp
Sugar
½ cup(s)
Egg whites
2 large
Cake flour
⅓ cup(s)
Vanilla extract
½ tsp
Lemon zest
2 tsp
Lime zest
2 tsp
Instructions
1
Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets.
2
Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg whites and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.
3
Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl (or keep batter in one bowl and stir in both lemon and lime zests).
4
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.)
5
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.
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