Serves: 10 - 1 serving = 4 cookies
WW Points per Serving: 2
3 1/3 tbsp - Unsalted Butter, softened
1/2 cup - Sugar
2 large - Egg Whites
2 cups - Cake Flour
1/2 tsp - Vanilla Extract
2 tsp - Lemon Zest, finely chopped
2 tsp - Lime Zest, finely chopped
NOTES: Store cookies in an airtight container to retain crispness. For a nutty flavored-cookie, skip the zest and add 1 teaspoon of almond extract instead.
Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets. Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg whites and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla. Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl. Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.) Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula.