posted by Linda in MO 11-04-101 7:04 PM
* Exported from MasterCook *
Lemon Drop Wafers
Recipe By :Martha Stewart’s Holiday Cookie magazine
Serving Size : 0 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1 Pinch salt
1/3 cup lemon drops(2 ounces of whole candies) -- crushed
Heat oven to 350°. 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 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 medium-low speed until combined, about 20 seconds. Add candy, and mix to combine. Transfer dough to a sheet of plastic wrap. 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, spaced 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 2 weeks.
Makes about 2 dozen
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