Lemon Lime Cookie Crisps

3 1/3 Tbsp unsalted butter, softened
1/2 cup sugar
2 large egg white(s)
1/3 cup cake flour
1/2 tsp vanilla extract
2 tsp lemon zest, finely chopped
2 tsp lime zest, finely chopped

Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg white 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. Yields 4 cookies per serving

Number of Servings: 10

Recipe submitted by SparkPeople user KYMBERK.