Ingredients
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4 large eggs
1/2 cup vegetable oil
1 (6 ounce) can frozen unsweetened pineapple juice concentrate
1/3 cup lemon juice
2 cups unbleached white flour
1/2 teaspoon baking powder
Topping
grated lemon rind
Preparation
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In a mixing bowl beat together eggs, oil, pineapple concentrate, and lemon juice.
Add flour and baking powder, beat well.
Drop batter by teaspoonfuls onto oiled baking sheets and sprinkle lemon rinds over each cookie.
Bake at 375 degrees for 8 minutes or until firm to the touch (do not over bake or the bottoms will burn).
Carefully remove cookies and place on wire racks to cool.
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