Email to Rita Flynn      

Recipe Categories: shugga's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHILDRENMEALS COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT HOLIDAYfOODS HungryGirl LOWCARBOHYDRATE LOWFAT MainCourseMeal MARINADES MEATS MUFFINS PASTA POTPOURRI POULTRY PRESSURECOOKER RELISHES RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS THESOUTHBEACHDIET VEGETABLES VEGETARIAN WeightWatchers

Lemon Butter Wafers




Source of Recipe


A Diane Mott Davidson Book






List of Ingredients



• 3/4 cup unsalted butter (1 1/2 sticks)
  
• 1 cup sugar
  
• 2 large eggs
  
• 1 1/4 cups sifted flour
  
• 2 tablespoons very finely minced lemon zest
  
• 1/3 cup ground almonds
  






Instructions



1. In a large bowl 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.
   
2. Preheat the oven to 350 degrees F.. Butter a nonstick cookie sheet. Using a 1/2 tablespoon measure, spoon out level 1/2 tablespoon of chilled dough onto the cookie 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.
   






Final Comments


Makes 64