a light citrus cookie
Line baking sheets with parchment paper. Preheat oven to 350-degreesF.
In a large mixing bowl cream unsalted butter with sugar until light and fluffy. Beat in egg white, then citrus peels and extracts. In a separate bowl, sift together dry ingredients. Add to creamed mixture in thirds and beat until just incorporated.
Drop by round teaspoonfuls (or use a scoop) onto prepared baking sheets, about 2-inches apart. Top with orange or lemon sugar, if using.
Bake at 350-degreesF for 6-8 minutes or until edges are golden brown. Remove from pans to a wire rack and cool completely.
May brush with egg wash and sprinkle with decorative shimmer, candy snowflakes etc.; dry thoroughly before storing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 32 | ||
Calories from Fat: 17 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 11.5mg | 0 % | |
Potassium 3mg | 0 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.5g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 32
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