Lemonade Wafers
Yield
1 1/2 dozenPrep
25 minCook
20 minReady
1 hrsLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ¼ | cup |
lemon juice
|
|
| 1 ⅓ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking powder
|
|
| ¼ | cup |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable shortening
|
*
|
| 177 | ml |
sugar
|
|
| 5 | ml |
lemon zest
grated |
|
| 59 | ml |
lemon juice
|
|
| 315 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
baking powder
|
|
| 59 | ml |
coconut
shredded |
*
|
Directions
Preheat oven to 350℉ (180℃).
Combine shortening and sugar in medium bowl.
Beat at medium speed of electric mixer until light and fluffy.
Add lemon peel andamp; juice.
Blend well.
Combine flour, salt and baking powder.
Add to lemon mixture at low speed until just blended.
Drop dough by level measuring tablespoonfuls 2 inches apart onto ungreased baking sheet.
Sprinkle top with coconut, if desired.
Bake for 8 to 10 minutes or until cookies are set and edges are golden brown.
Watch closely so that coconut does not burn.
Cool 2 minutes on baking sheet before removing to cooling rack.
Cool completely.
