Recipe by Ducky
These Passover cookies are light and delicate with a nice subtle lemon flavor. They are a great change from the usual Passover sweets. The cookies spread a bit as they bake so do not place them too close together on the baking sheet. Also, for the best flavor, remove them from the oven just as the edges begin to turn a golden brown. This recipe came from the 'Let My People Eat' cookbook.
Top Review by Miraklegirl
I'm sorry to say that I had a bit of a hard time with these. I made them exactly as written, and didn't get any cookies- or I should say, that I got one huge one! The batter was really runny and the cookies couldn't hold their shape. They ran into each other and baked into one very large lemon thin. That being said, we thought the flavour was delicious and broke the one piece up into pieces to munch on in the kitchen :)
- 1 large egg
- 1⁄3 cup sugar
- 1 cup potato starch
- 2 teaspoons grated lemons, zest of
- 1 tablespoon freshly squeezed lemon juice
- 1⁄2 teaspoon vanilla extract
- 1⁄8 teaspoon salt
- 3 tablespoons vegetable oil
- 1 tablespoon sugar, for topping
Directions See How It's Made
- Preheat oven to 350F and lightly grease baking sheet.
- In a large bowl, beat the egg and sugar with an electric mixer for 3 minutes on high.
- Add the potato starch, lemon zest, lemon juice, vanilla, salt and oil, beating on low speed until well blended.
- Drop small teaspoon amounts onto the baking sheet, spacing the cookies at least 2 inches apart (the batter is thin and it will spread on the cookie sheet so leave enough space or you will have one gigantic cookie).
- Bake 7-10 minutes or until the edges begin to turn golden brown.
- Remove the cookies from the oven and sprinkle with sugar.
- Immediately move cookies to a wire rack to cool.
- Store in an airtight container.