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Lemon Drop Wafers
Recipe Summary
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
4 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
1 large egg
Zest of 2 lemons, finely chopped
2/3 cup all-purpose flour
1/4 teaspoon baking soda
Pinch of salt
1/3 cup lemon drops (2 ounces whole candies), crushed
Cook's Notes
To make your own candied lemon peel: Blanch lemon peel, then add it to a simple syrup (equal parts water and sugar); simmer 15 to 20 minutes. Remove from heat, and let steep overnight. Dry peel on a cooling rack, and then toss in sugar to coat. Store in an airtight container.
Variations
Recipe uses 2 cups sugar and 2 tablespoons finely chopped candied lemon peel instead of lemon candies.
Gallery
Lemon Drop Wafers
Recipe Summary
Yield: Makes about 2 dozen
Gallery
Lemon Drop Wafers
Lemon Drop Wafers
Lemon Drop Wafers
Recipe Summary
Yield: Makes about 2 dozen
Recipe Summary
Yield: Makes about 2 dozen
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 4 tablespoons unsalted butter, room temperature
- 1 1/2 cups sugar
- 1 large egg
- Zest of 2 lemons, finely chopped
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- Pinch of salt
- 1/3 cup lemon drops (2 ounces whole candies), crushed
Directions
Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup sugar on medium speed until light and fluffy, 3 to 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed until combined. Add lemon zest, and beat to combine.
In a large bowl, whisk together flour, baking soda, and salt. Add to butter mixture, and mix on low speed until combined, about 20 seconds. Add candy, and mix to combine. Transfer dough to a sheet of plastic wrap, and freeze until firm, about 30 minutes.
Pour remaining 1/2 cup sugar into a large bowl. Shape the dough into 1/2-inch balls. Drop each ball into sugar, and roll, coating completely; use sugar to keep dough from sticking to hands.
Working in batches, place sugared balls on prepared baking sheets, 2 inches apart. Gently press balls, flattening to a 1/4-inch thickness. Transfer remaining dough to refrigerator.
Bake cookies just until golden, about 10 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough. Store in an airtight container up to 1 week.
Cook's Notes
To make your own candied lemon peel: Blanch lemon peel, then add it to a simple syrup (equal parts water and sugar); simmer 15 to 20 minutes. Remove from heat, and let steep overnight. Dry peel on a cooling rack, and then toss in sugar to coat. Store in an airtight container.
Variations
Recipe uses 2 cups sugar and 2 tablespoons finely chopped candied lemon peel instead of lemon candies.
Cook’s Notes
To make your own candied lemon peel: Blanch lemon peel, then add it to a simple syrup (equal parts water and sugar); simmer 15 to 20 minutes. Remove from heat, and let steep overnight. Dry peel on a cooling rack, and then toss in sugar to coat. Store in an airtight container.
Variations
Recipe uses 2 cups sugar and 2 tablespoons finely chopped candied lemon peel instead of lemon candies.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lemon Drop Wafers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon Drop Wafers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
