These cookies look like giant Prinlges potato chips but taste like crispy lemon cookies.
Ingredients: 2 egg whites, 1/4 cup butter, melted, 2 teaspoons finely shredded lemon peel, 1/4 teaspoon lemon extract, 1/2 cup granulated sugar, 1/2 cup all-purpose flour.
Instructions: Preheat oven to 375 degrees. In a medium mixing bowl let egg whites stand at room temperature for 30 minutes. Line baking sheets with parchment paper; set aside. In a small bowl combine melted butter, lemon peel and lemon extract; set aside.
Beat egg whites on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Fold in about half of the flour. Gently fold in butter mixture. Fold in remaining flour until combined.
For each cookie, drop a level tablespoon of batter onto the prepared baking sheet (bake only 3 or 4 cookies at a time). Using the back of a spoon, spread batter into 3-inch circles. Bake in preheated 375 degree oven for 5-7 minutes or until cookies are golden brown around edges.
Using a wide spatula (I picked them up with my fingers-carefully), IMMEDIATELY remove cookies and drape in a single layer over a standard-size rolling pin (place cookies with the side that was against the baking sheet against the rolling pin). Cool cookies on rolling pin until they hold their shape; carefully slide off rolling pin. Transfer cookies to a wire rack and let cool completely.
Makes about 24 cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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