From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
Serve with ice cream, ices, sherbets
6 tablespoons real butter, softened
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.