|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|
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 425Â° 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.
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