Directions:

Preheat oven to 325 ° F. Line cookie sheet with aluminum foil and set aside. Break the egg into a medium-size mixing bowl and whip until frothy. Add the sugar and mix until the sugar is completely dissolved. Beat in the lemon zest, lemon extract and baking powder. Slowly beat in the flour until you have a smooth mixture. Drop the dough by tablespoons onto the foil-lined cookie sheet and bake in the preheated oven until the cookies start to color, about 14 minutes. Allow cookies to cool completely before peeling them off the foil. Makes 16 cookies.

*Be careful to grate only the outer yellow part of the rind. The inside can be bitter.

teaspoon of lemon extract.

Nutrition facts per serving: 50 cal., 1 g pro., 10 g carb., 0 g fat, 15 mg chol., 15 mg sodium.

My Notes: I substitute the lemon extract for the lemon rind. Have also substituted egg replacer for whole egg. Have not tried substituting only egg whites. Got good results with both substitutions.