Title: Lemon Butter Wafers
Categories: Cookies
Yield: 64 servings
3/4 c Unsalted butter
1 c Sugar
2 lg Eggs
1-1/4 Sifted flour
2 tb Lemon zest; grind in grinder
1/3 c Almonds; grind in grinder
In the large bowl of an electric mixer, beat the butter until smooth
and add the sugar, beating until creamy. Beat in the eggs, scraping down
the sides of the bowl. Add the flour, beating just until combined. Add the
zest and almonds, stirring until well incorporated. Cover the bowl with
plastic wrap and place in the refrigerator until well chilled at least 3
hours.
Preheat the oven to 350°. Butter a nonstick cookie sheet. Using a 1/2tb
measure, spoon out lever 1/2 tb of chilled cooked dough onto the cooked
sheet, placing them 3" apart. Bake for about 10 minutes or until the
cookies have just flattened and are lightly browned around the edges. Cool
the cookies on racks. Store in a covered tin.
VARIATION-Spread 1 tb
seedless raspberry jam on the bottom of 1 cookie, then place the bottom of
another cookie on top. This makes a delicious lemon-raspberry cookie
sandwich.
