Heat oven to 350 degrees F. Spray several large cookie sheets with non-stick cooking spray. In large bowl with electric mixer at high speed, beat egg whites until frothy; with mixer at medium speed, beat in confectioners' sugar, flour, grated lemon and lime peel, and vanilla until blended and smooth. Beat in margarine until as smooth as possible. Spoon batter onto prepared cookie sheets by 1/2 teaspoonfuls, spacing about 3 inches apart; using back of spoon, spread each spoonful into 2 inch circle. If desired, sprinkle each circle with 2 to 3 slivers of lemon and lime peel; press gently into batter. Bake, one cookie sheet at a time, 5-7 minutes until edges of cookies are lightly browned. Remove cookies immediately from sheet. For curved shape as pictured, quickly drape hot cookies over rolling pin; when cookies have cooled enough so shape is set, remove to wire rack to cool completely. Or place cookies immediately on rack to cool without shaping. Store cooled cookies in airtight containers in cool, dry place up to 1 week. Makes about 6 dozen cookies.
By Robin from Washington, IA
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