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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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