Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Four eggs
- 1/2 cup sugar
- 1-1/4 cup potato starch
- 1-1/2 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 2/3 cup corn oil
- 1/4 cup cinnamon sugar
- 1/2 - 1 teaspoon grated lemon rind for topping
- =
Directions
Beat the eggs and sugar at high speed for three minutes.
Add the potato starch, lemon rind, salt and corn oil. Mix just until well blended.
Drop the dough by the teaspoonful onto lightly oiled cookie sheets.
Combine the cinnamon sugar with the grated lemon rind in a small dish.
Lightly sprinkle the cookies with the lemon sugar mixture.
Preheat oven to 350-degrees and bake until the edges are golden brown, about 8 to 12 minutes.
Remove from the baking sheets and place on wire racks to cool.
Recipe makes about 48 cookies.