Best Lemon Drop Wafers Recipes

LEMON DROP WAFERS

Steps:

• 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.

LEMON DROP WAFERS

Steps:

• Preheat oven to 350 Line 2 baking sheets with parchment paper. Cream butter and 1 cup sugar until light and fluffy (3-5 minutes). Add egg until combined. Add lemon zest, mix until combined. Whisk flour, baking soda and salt. Add to butter mixture until combined Add candy, mix to combine. Wrap dough in plastic wrap, freeze until firm, 30 minutes. Pour remaining 1/2 cup sugar into bowl. Shape dough into 1/2 inch balls, coat in sugar. Place sugared balls on baking sheets, 2 inches apart. Gently press balls flat to 1/4 inch thick. Keep remaining dough in refrigerator. Bake cookies just until golden, 10 minutes. Transfer to wire rack to cool. Store in airtight container, 1 week.

LEMON DROP WAFERS

Steps:

• Preheat oven to 350F degrees. Line baking sheet with Silpat sheet if possible. Alternately, a good wipe of cooking oil sothe cookies will release.
• Using an electric mixer, cream butter and 1 cup sugar for 3 to 5 minutes, scraping down the sides of the bowl periodically. Your butter will be light and only a wee bit fluffy but the sugar should be fairly disolved. Add the egg and contine to beat until combined and the batter is somewhat fluffy. Add the finely grated zest of two lemons. (I love my microplane for this.) If you choose, add one or two drops of yellow food coloring.
• Quickly mix together the flour, baking soda and saltin a separate bowl or on a sheet of waxed paper. Add the dry ingredients to the wet and mix on medium speed for 20 seconds until they are just mixed together. Fold in the crushed lemon drops until distributed in the dough.
• Wrap the prepared dough in waxed paper and place in freezer for 30 minutes until firm.
• Place the remaining 1/3 cup of sugar in a smal, shallow bowl.
• Remove dough from freezer. Pinch off about a tablespoon and roll into a half inch ball. Roll ball in sugar until it is completely covered.
• Place cookies on sheets, spacing about 2 to 2 1/2 inches apart. (They do spread quite a bit.) Before baking, lightly press and flatten the balls with the bottom of a glass so that the cookies are about 1/4 inch thick.
• Bake cookies until they are lightly golden, 9-10 minutes.
• After they comeout of the oven, allowthem to coolabout 2 minutes before transfering to wire rack to cool. Slide the spatula under the cookie carefully torelease any candy bits that may cause the cookie to stick to the sheet.