Lemon Butter Wafers Recipe
Yield: 64 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Unsalted butter, 1 1/2
Stick,
1 cup: Sugar,
2 large: Eggs,
1 1/4 cup: Sifted flour,
2 tbsp: Lemon zest, very finely
Minced,
1/3 cup: Ground amonds,
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 lemon 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=B0. Butter a nonstick cookie sheet. Using a 1/2 Tablespoon
measure, spoon out level 1/2 tablespoon of chilled cookie dough onto
the cookie 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.
~ - - - - - - - - - - - - - - - - -
NOTES : MCformatting by bobbi744@sojourn.com. Recipe By
: Diane Mott Davidson, The Last Suppers mystery
Source from luhu.jp
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 lemon 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=B0. Butter a nonstick cookie sheet. Using a 1/2 Tablespoon
measure, spoon out level 1/2 tablespoon of chilled cookie dough onto
the cookie 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.
~ - - - - - - - - - - - - - - - - -
NOTES : MCformatting by bobbi744@sojourn.com. Recipe By
: Diane Mott Davidson, The Last Suppers mystery
Source from luhu.jp