Lemon Scrolls
Serve with ice cream, ices, sherbets
6 tablespoons real butter, softened
1 cup powdered sugar
2/3 cup all purpose unbleached organic flour
zest of one lemon, finely grated
1 teaspoon lemon juice
4 egg whites
Preheat oven to 425 degrees. In batter bowl beat soft butter with sugar until light and creamy. Add flour and lemon zest to blend. Add juice and egg whites and beat until batter is smooth. On a parchment or silicone lined baking sheet, bake 4 cookies at a time. Drop about 2 teaspoons of the mixutre well apart on the sheet and then spread each thinly with a spatula to make an oblong shape about 3 by 4 inches. Bake 3 minutes, or until edges brown. Quickly roll each around a wooden spoon handle to form a scroll. Slide cookie off spoon handle and let cool on a rack. Repeat with remaining batter.
Recipe created 2004-10-19.
