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Meringue-topped Lemon Thins

Source: Cooking at a Glance - Cookies
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Active Time:  15 Minutes
Total Time:  3 Hours 25 Minutes
  Makes about 42 cookies
The meringue on these dainty waferlike cookies bakes into a wonderfully chewy topping.
1 cup butter or margarine, softened
1/2 cup granulated sugar
1 tablespoon finely shredded lemon peel
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon lemon extract
2 cups all-purpose flour
2 egg whites
2/3 cup sugar
1/2 cup sliced almonds
Meringue-topped Lemon Thins Recipe at
In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup sugar, lemon peel, baking powder, and salt; beat till combined. Beat in the lemon extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill dough for about 3 hours, or till easy to handle.

On a lightly floured surface, roll each half of dough to a 1/4-inch thickness. Cut into desired shapes using 2- or 2 1/2-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets.

In another mixing bowl beat the egg whites with an electric mixer till soft peaks form. Gradually beat in the 2/3 cup sugar till stiff peaks form. Spread 1 rounded teaspoon over each cookie; sprinkle a few sliced almonds over each cookie. (Chill egg white mixture between batches.)

Bake in a preheated 350 degrees F oven for about 11 minutes, or till meringue is lightly browned. Remove cookies and cool on a rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Sweet Squeeze: Lemon Desserts
 Lemon Bars and Cookies
Nutrition Facts per Serving
Yield:   Makes about 42 cookies
Calories: 90
Fat. Total: 5g
Protein: 1g
Carbohydrates, Total: 10g
Sodium: 19mg
% Cal. from Fat: 50%
Cholesterol: 12mg
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