Preparation

• Preheat oven to 350.
• In the bowl of an electric mixer beat the eggs and sugar at high speed for 3 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.
• Bake until the edges are golden brown, about 8 to 12 minutes.
• Remove from the baking sheets and place on wire racks to cool.