Lemon Thins - cooking recipe

Ingredients

1 large egg
1/3 cup sugar
1 cup potato starch
2 teaspoons grated lemons, zest of
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons vegetable oil
1 tablespoon sugar, for topping

Preparation

Preheat oven to 350F and lightly grease baking sheet.
In a large bowl, beat the egg and sugar with an electric mixer for 3 minutes on high.
Add the potato starch, lemon zest, lemon juice, vanilla, salt and oil, beating on low speed until well blended.
Drop small teaspoon amounts onto the baking sheet, spacing the cookies at least 2 inches apart (the batter is thin and it will spread on the cookie sheet so leave enough space or you will have one gigantic cookie).
Bake 7-10 minutes or until the edges begin to turn golden brown.
Remove the cookies from the oven and sprinkle with sugar.
Immediately move cookies to a wire rack to cool.
Store in an airtight container.