Lemon Wafers
Yield
3 dozen cookiesPrep
10 minCook
8 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¾ | teaspoon |
lemon zest
grated |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 3.8 | ml |
lemon zest
grated |
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
Directions
Preheat oven to 350℉ (180℃). Grease two baking sheets and set aside. Beat butter and sugar in a medium-size bowl until well blended.
Beat in egg, vanilla, and lemon peel. In another medium-size bowl, mix flour, baking powder, and salt with a wire whisk until light and thoroughly combined.
Gradually add flour mixture to butter mixture, beating until well combined.
Drop batter by rounded measuring teaspoonfuls onto prepared baking sheets. Bake for 6 to 8 minutes, or until golden and lightly browned around the edges. Remove from cookie sheets to write rack to cool.
