Awesome Lemon Butter Wafers
Awesome Lemon Butter Wafers recipe
Yield
36 servingsPrep
20 minCook
10 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter, unsalted
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 ¼ | cups |
all-purpose flour
sifted |
|
| 2 | tablespoons |
lemon zest
grind in grinder |
|
| ⅓ | cup |
almonds
grind in grinder |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter, unsalted
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 296 | ml |
all-purpose flour
sifted |
|
| 3E+1 | ml |
lemon zest
grind in grinder |
|
| 79 | ml |
almonds
grind in grinder |
*
|
Directions
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℉ (180℃). Butter a nonstick cookie sheet.
Using a 1/2tb measure, spoon out lever ½ tablespoons of chilled cooked dough onto the cooked sheet, placing them 3 inches 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 tablespoon seedless raspberry jam on the bottom of 1 cookie, then place the bottom of another cookie on top.
