Tuesday, January 22, 2013

Healthier Lemon Cookies

I found this recipe  at eatingwell.com. Sometimes they have good recipes and sometimes the recipes I find on there should not be considered "eating well." Nevertheless, I did stumble upon this little gem. I did change one thing however. The original recipe calls for cornstarch, but I never use cornstarch, so I just added a little extra flour. Also, it calls for 1 egg white, but I just through the whole egg in there for more protein. The recipe below reflects this.

Lemon Thins


  • 1 3/4 cups whole-wheat flour sifted (or whole wheat pastry flour)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar, divided (1/2 cup and 1/4 cup)
  • 2 tablespoons butter, softened
  • 2 tablespoons canola oil
  • 1 large egg
  • 1 1/2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice


  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. Whisk flour, baking powder and salt in a mixing bowl. Beat 1/2 cup sugar, butter and oil in another mixing bowl with an electric mixer on medium speed until fluffy. Add egg, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until combined.
  3. Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Place the remaining 1/4 cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray and dip it in the sugar. Flatten the dough with the glass into 2 1/2-inch circles, dipping the glass in the sugar each time.
  4. Bake the cookies until they are just starting to brown around the edges, 8 to 10 minutes. Transfer to a flat surface (not a rack) to crisp.

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