Lemon Butter Wafers

Yields:	1 dozen
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	3 hours

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Ingredients

3/4	cup	butter, unsalted
1	cup	sugar
2	large	eggs
1 1/4	cups	flour, all-purpose	sifted
2	tablespoons	lemon zest	grind in grinder
1/3	cup	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~.

Butter a nonstick cookie sheet.

Using a 1/2tb measure, spoon out lever 1/2 tb 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 tb seedless raspberry jam on the bottom of 1 cookie, then place the bottom of another cookie on top.

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Member Review

Super Sunday Lasagna

I looovvve this recipe! I have been making it for years, with rave reviews from my family, but I lost it. I was able to find it again on this site! Thank you so much.

Reviewed by pammydoo2