Ingredients
| 1/8 qt. | butter | | 1/4 qt. | sugar, plus a little more for sprinkling | | 1/8 qt. | salt | | 1 | lemon, finely grated zest of | | 1/8 qt. | fresh lemon juice | | 1/8 qt. | lemon extract | | 2 | egg whites, at room temperature, lightly beaten | | 1/4 qt. | flour | | 1/8 qt. | cornstarch |
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Instructions
Preheat oven to 375°F. Line cookie sheet with parchment paper.
With electric mixer, cream together butter, sugar, and salt until fluffy. Beat in the lemon zest, juice, and extract. Gradually beat in the egg whites until they are completely mixed in. Sift together the flour and cornstarch and stir into the lemon mixture with a wooden spoon or spatula.
Transfer the dough to a pastry bag fitted with a wide 1cm tip. Pipe dough onto cookie sheet (25ml), then spread dough with a knife to form a thin, round cookie shape. Leave at least 2cm between each cookie. You should make about 2 dozen cookies.
Lightly sprinkle tops of cookies with sugar. Bake for about 15 minutes or until cookies begin to turn brown around the edges.
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