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  Butter 6 Tablespoon, softened
  Powdered sugar 1 Cup (16 tbs)
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Lemon peel 1⁄2 Teaspoon, grated
  Vanilla 1 Teaspoon
  Egg whites 4

In small bowl of an electric mixer, beat butter and sugar until creamy.
Gradually add flour and lemon peel and beat until well combined; then add vanilla and egg whites and beat until batter is smooth.
Bake cookies 4 at a time.
First, drop four 1 1/2-teaspoon portions well apart on a well-greased baking sheet; then spread each thinly with a spatula or knife to make an oblong about 3 by 4 inches.
Bake in a 425° oven for 3 minutes or until edges begin to brown.
Remove from oven and quickly roll each cookie lengthwise around a wooden spoon handle or chopstick to form a scroll.
Slide cookie off spoon handle and let cool on a rack.
Repeat baking and rolling until all batter is used.
Store airtight.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1520 Calories from Fat 650

% Daily Value*

Total Fat 74 g113.9%

Saturated Fat 46.4 g231.8%

Trans Fat 0 g

Cholesterol 193.5 mg64.5%

Sodium 204.7 mg8.5%

Total Carbohydrates 191 g63.5%

Dietary Fiber 2.5 g10.1%

Sugars 122.7 g

Protein 22 g44.1%

Vitamin A 45% Vitamin C 5.4%

Calcium 4.6% Iron 22.2%

*Based on a 2000 Calorie diet

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