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Lemon Thins (P, KLP)
Source: Zell Schulman in "The Israelite Newspaper," Cincinnati, OH Copyright 1998
Yield: 36

1 large egg
1/3 cup sugar
1 cup potato starch
2 teaspoons grated lemon zest
1 tablespoon lemon juice, freshly squeezed
1/2 teaspoon vanilla
3 tablespoons vegetable oil

1 tablespoon sugar mixed with 1 teaspoon cinnamon

Preheat oven to 350°F. Lightly grease or spray a baking sheet.

Place eggs and sugar into the large bowl and beat with an electric mixer for 3 minutes at high speed. Add potato starch, lemon zest, lemon juice, vanilla, salt, and oil. Beat on low speed until well blended.

Drop small teaspoons of the dough onto the prepared baking sheet, spacing the cookies about 2" apart. Bake for 7-10 minutes until edges are golden brown. Remove cookies from the oven and sprinkle tops with cinnamon/sugar mixture.

Immediately remove all of the cookies to wire rack to cool. Store in air tight container.

The secret to a perfect lemon thin is using no more than a small teaspoon of the batter and not placing them too close together.

Poster's Notes:
Here is a cookie using only potato starch.

Posted by Joyce R.

Nutritional Info Per Serving: 33 Calories; 1g Fat (33.5% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 2mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.