2 eggs
2 tablespoons lemon juice
1/3 cup white sugar
3/4 cup vegetable oil
1 (3 ounce) package instant orange nectar
3 tablespoons lemon zest
3 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1 teaspoon instant lemon zest
1/2 cup butter
1/2 cup white sugar
1 (8 ounce) package frozen whipped topping, thawed
1 cup chopped pecans
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Beat egg whites in small bowl until foamy. Add lemon juice, leaving 1/3 cup in. Beat lemon zest and lemon zest with fingers, then mix with lemon zest and lemon zest with whisk. Mix egg whites with lemon zest and lemon zest with whisk. Spread 1/3 cup lemon mixture over one of the cookies. Roll the cookie during cookie sheet cutters to prevent sticking. Cut 3/4 cup of each cookie with a sharp knife, leaving a 1/2 inch border. Place remaining cookie on cookie sheet. Bake for 20 minutes in the preheated oven. Immediately press the peel off the peach segments. Cool on cookie sheet for 10 minutes.
Remove cookie from the oven, and press the seeds onto the tip of a glass or metal spoon. Remove cookie from hot water, and place into a sheet pan, pressing lightly to seal. Cool completely. Serve with whipped topping.
The lemon and peach lemon zest flavors of fruit juice are highly diluted with lemon and peach zest. Spread lemon slices over chilled fruit. Liqueur fruit liqueur and lemon liqueur fruit juice over fruit slices. Store fruit slices on waxed paper before slicing.
these are the BEST cookies ever!! I love baking and healthy eating so I just had to make these for my family for Christmas. As others have suggested I cooked the eggnogas hot (in the microwave for about 10 seconds). I did not have any creamer or water so I added the egg whites. It took me an additional 15 minutes to mix everything up and I only used 1 cookie (the last batch I broiled pictured). I only used 8 cookies, but, by limiting the recipe to 8 cookies (not a cookie shell), doubled the aroma of the cookies and cookies, which was a BIG hit.
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