Brown-Edge Lemon Wafers

4 eggs
1/2 cup sugar
1 1/4 cup potato starch
1 1/2 tsp grated lemon rind
1/4 tsp salt
2/3 cup corn oil
1/4 cup cinnamon sugar
1/2 - 1 tsp grated lemon rind for topping

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. Preheat oven to 350 degrees and bake until the edges are golden brown, about 8 to 12 minutes. Remove from the baking sheets and place on wire racks to cool. Makes about 48 cookies.