Fragrant Lemon Butter Wafers |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Local paper recipes, if you like lemon, these are great! Cook time is per batch of cookies. Cookies will keep in tins for 2 to 3 weeks. Ingredients:
1/3 cup unsalted butter, plus |
2 teaspoons unsalted butter, sofened |
2/3 cup sugar |
1 1/4 teaspoons grated lemons, zest of |
1 1/4 teaspoons tangerine zest or 1 1/4 teaspoons clementine zest or 1 1/4 teaspoons tangelo zest |
1 egg |
1 1/2 tablespoons tangerine juice or 1 1/2 tablespoons clementine juice or 1 1/2 tablespoons tangelo juice |
1 1/2 tablespoons lemon juice |
1/4 teaspoon vanilla extract |
3/4 cup unbleached all-purpose flour |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. Using an electric mixer, beat together 1/3 cup of the butter, the sugar, lemon and tangerine zests at high speed, until the mixture is pale yellow and fluffly.
3. Beat in the egg, lemon, tangerine juices, vanilla extract, flour and salt until just combined.
4. Lightly grease 2 cookie sheets witha little of the remaining butter.
5. Drop 1/2 tsps of batter onto the sheets 3 inches apart.
6. Using the back of a spoon, spread the batter out into 2 rounds.
7. Bake 9 to 10 minutes on the idde and lower racks until golden and the edges are just beginning to brown; switch the sheets halfway through to ensure even baking.
8. Using a thin metal spatula, carefully transfer the cookies to wire racks to cool.
9. Wipe off the sheets; repeat with remaining batter and butter until done.
10. When the cookies are completely cool, pack in tins.
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