129: Lemon Lights; Source: cdkitchen.com
| all purpose flour | 1/2 | cup | | cornstarch | 2 | tbs | | salt | 1/4 | tsp | | softened butter | 1/3 | cup |
| sugar | 1/2 | cup | | finely grated lemon zest | 1 | tbs |
| egg whites | 3 | large | | finely chopped pitted dates | 1/2 | cup |
| Lemon Juice | 1 | tbs | | rum extract | 1 | tsp |
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Directions:
Sift the flour, cornstarch, & salt into a medium bowl. Beat the butter & sugar in a large bowl with an electric mixer at high speed until creamy. Add the lemon zest. With mixer at high speed, beat the egg whites in a large bowl until soft peaks form. Fold them into the butter mixture. Mix in the dry ingredients, dates, lemon juice, & rum extract. Refrigerate for 30 minutes.
Preheat the oven to 375degrees. Butter two cookie sheets. Drop teaspoons of the mixture 1 1/2 inches apart onto the prepared cookie sheets. Bake for 8-10 minutes, or until golden brown, rotating the sheets halfway through for even baking. Transfer to racks to cool.
