Lemon Thins Recipe

Recipe Ingredients

1 1/4 cups whole-wheat pastry flour or all-purpose flour
1/3 cup cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar, divided
2 tablespoons butter, softened
2 tablespoons canola oil
1 large egg white
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon vanilla extract
3 tablespoons lemon juice

Recipe Method
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
Whisk flour, cornstarch, 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 white, 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.
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.
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.