3 eggs (separated)
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/3 cup granulated sugar
3/4 cup all-purpose flour
3 tablespoons water
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon lemon extract (if desired)
1/8 teaspoon salt
Powdered sugar (optional)

Heat oven to 350º. Grease and flour cookie sheet. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in sugar, 1 tbsp at a time; continue beating until stiff peaks form. Beat egg yolks and 1/3 cup granulated sugar in medium bowl on medium speed about 3 minutes or until thick and lemon colored. Stir in remaining ingredients except powdered sugar. Fold egg yolk mixture into egg white mixture. Place batter in decorating bag with #9 tip or in cookie press with #32 tip. Form 3″ fingers about 2″ apart on cookie sheet. Bake 10 – 12 minutes or until set and light brown. Immediately remove from cookie sheet to wire rack. Sprinkle tops with powdered sugar while warm.

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