Fragrant Lemon Butter Wafers
Source of Recipe
Milwaukee Journal Sentinel 12/17/03
List of Ingredients
1/3 cup (2/3 stick) plus about 2 teaspoons unsalted butter for greasing, room temperature, divided
2/3 cup sugar
1 1/4 teaspoons grated lemon zest
1 1/4 teaspoons grated tangerine, clementine or tangelo zest
1 egg
1 1/2 tablespoons tangerine, clementine or tangelo juice
1 1/2 tablespoons lemon juice
1/4 teaspoon vanilla extract
3/4 cup unbleached flour
1/4 teaspoon salt
Recipe
Preheat oven to 350 degrees.
Using electric mixer, beat together 1/3 cup butter, sugar and zests at high speed, until mixture is pale yellow and fluffy. Beat in egg, juices, vanilla extract, flour and salt until just combined.
Lightly grease 2 large, heavy cookie sheets with butter. Drop 1/2 teaspoon batter onto sheets, spacing cookies 3 inches apart. Using back of spoon, spread batter into 2-inch rounds.
Bake 9 to 10 minutes on middle and lower racks until golden and edges are just beginning to brown; switch sheets halfway through to ensure even baking. Using thin metal spatula, carefully transfer cookies to wire racks to cool. Wipe off sheets; repeat with remaining butter and batter.
When cookies are completely cool, pack in tins. They will keep 2 to 3 weeks.
Makes approximately 100.
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