Best Lemon Sugar Wafers Recipes

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ORANGE & LEMON WAFER COOKIES



Orange & Lemon Wafer Cookies image

These light citrus cookies go so well with a cup of coffee or tea after a heavy holiday meal. -JoAnn Belack, Bradenton, Florida

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 12

1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg, room temperature
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 teaspoon orange extract
1 cup all-purpose flour
5 teaspoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
Thin orange or lemon peel strips, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest, lemon zest and extracts. In another bowl, mix flour, cornstarch, baking soda and salt; gradually beat into creamed mixture., Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. If desired, top with orange peel strips., Bake 6-8 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 21mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

LEMON SUGAR WAFERS



Lemon Sugar Wafers image

Make and share this Lemon Sugar Wafers recipe from Food.com.

Provided by Suzie_Q

Categories     Dessert

Time 1h40m

Yield 6 dozen, 48 serving(s)

Number Of Ingredients 11

2 cups white sugar
1 cup butter, softened
2 eggs
1 tablespoon grated lemon zest
1/4 cup lemon juice
1 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
granualated sugar

Steps:

  • Cream sugar, butter, eggs, lemon zest, juice and vanilla in large mixing bowl until smooth.
  • Stir in flour, baking soda, salt and cream of tartar until well blended.
  • Refrigerate 1 hour.
  • Shape dough into 1 inch balls. Roll in sugar. Place 2 inches apart on prepared cookie sheet.
  • Bake for 15 to 20 minutes in a 325 degree oven or until light golden brown.
  • Cookies will be soft in the centre.
  • Cool on sheet for 5 minutes, then transfer to rack to cool completely.

LEMON WAFERS



Lemon Wafers image

Provided by Barbara Kafka

Categories     project, dessert, side dish

Time 40m

Yield about 3 dozen cookies

Number Of Ingredients 8

1/2 cup sugar
Zest of 2 lemons
1/2 cup (1 stick) unsalted butter, cut in 1-inch pieces, plus more for buttering cookie sheets
3 egg whites
1 cup sifted flour
Pinch of salt
1/2 teaspoon vanilla extract
1 tablespoon strained fresh lemon juice

Steps:

  • In a food processor, combine sugar and lemon zest. Process until zest is finely minced, about 1 minute. Stop the machine, and scrape down sides of bowl with a rubber spatula. Add butter, and process until creamy, about 20 seconds. With processor running, add egg whites. Continue to process, adding flour (1 tablespoon at a time), salt, vanilla and lemon juice. Process until a thick batter is formed. Scrape into a small bowl, and stir to combine thoroughly.
  • Place a rack in center of oven, and heat to 400 degrees. While oven is heating, let batter sit at room temperature, about 15 minutes. Butter and flour 2 cookie sheets.
  • Drop rounded teaspoons of batter on prepared baking sheets, and bake for about 8 minutes, or until edges are golden brown. Remove at once to a cooling rack.

Nutrition Facts : @context http, Calories 48, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 12 milligrams, Sugar 3 grams, TransFat 0 grams

LEMON THIN COOKIES (ALMOST AS GOOD AS THE ONE'S NABISCO USE TO MAKE)



Lemon Thin Cookies (almost as good as the one's Nabisco use to make) image

I loved the Lemon Thin cookies. This is as close to them as I could find. They are very tasty. I am thankful my children are grown, and I don't think my cat will eat them. :-)

Provided by Ann Dotson

Categories     Cookies

Time 20m

Number Of Ingredients 6

2 eggs
2/3 c sugar
1 tsp vanilla extract
4 tsp grated lemon rind
6 Tbsp butter
2/3 c all purpose flour

Steps:

  • 1. Preheat oven to 400 degrees
  • 2. In a bowl, beat eggs, sugar and vanilla for 3-4 minutes or until the mixture forms a ribbon when the beater is lifted. Keep beating and add the lemon rind (zest).
  • 3. In a separte bowl beat the butter until it is light and fluffy. Add the butter to the egg mixture alternating with the flour.
  • 4. Drop the batter by teaspoons about 2 1/2 inches apart on parchment lined baking sheets. Flatten the mounds into 2 inch rounds with a spoon dipped in water.
  • 5. Bake the cookies for about 5 minutes, or until the edges are browned.
  • 6. Allow to cook on the sheets for 1 minute, then cool them completely on a rack.

LEMON SUGAR



Lemon Sugar image

You may substitute oranges or limes to make other citrus sugars. Use instead of plain granulated sugar in baking, or try sprinkling over cookies or stirring into hot tea for a delicious citrusy treat. The sugar will keep for several months in an airtight container in the refrigerator.

Provided by Martha Stewart

Yield Makes about 1 pound

Number Of Ingredients 2

3 lemons
2 cups sugar

Steps:

  • Using a citrus zester, remove the zest. (Alternatively, using a paring knife or a vegetable peeler, remove the zest; then scrape as much of the bitter white pith off it as possible.) Roughly chop zest; transfer to a food processor, and add 1 cup sugar. Pulse until zest has been finely ground, about 3 minutes.
  • Transfer the ground mixture to a medium bowl. Add remaining cup sugar, and toss until evenly mixed.
  • Spread the lemon sugar on a baking pan, and let sit at room temperature until dry, about 1 hour.

LEMON THYME WAFERS



Lemon Thyme Wafers image

Although usually associated with savory dishes, fresh herbs can put a distinctive twist on classic desserts, such as these lemon wafers. A member of the mint family, thyme lends its flavor to the recipe through infusion -- a process in which herbs, spices, citrus peels, or flowers are steeped in boiling liquid until their flavor is absorbed.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 1/2 dozen

Number Of Ingredients 10

1/4 cup heavy cream
4 strips lemon zest (1 1/2 inches)
3 sprigs thyme, plus 2 tablespoons picked thyme leaves, for sprinkling
4 large egg whites
1 cup superfine sugar
1 cup all-purpose flour, sifted
Pinch of salt
5 tablespoons unsalted butter, melted and cooled
1 teaspoon pure lemon extract
Nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment. Spray lightly with nonstick cooking spray, and set aside.
  • In a small heavy-bottomed saucepan, combine cream, lemon zest, and thyme sprigs, and bring to a simmer over low heat. Remove saucepan from heat, and allow the flavors to infuse the cream, 15 to 20 minutes. Pour cream through a sieve, and reserve.
  • In a large bowl, whisk together egg whites and sugar until well combined. Whisk in flour and salt. Add melted butter, cream mixture, and lemon extract, and whisk until well combined, about 30 seconds.
  • Pour batter into a medium pastry bag fitted with a #11 round tip. Pipe silver-dollar-size (about 1 inch across) circles onto prepared baking sheet, leaving 2 inches between each cookie. Sprinkle each cookie with the picked thyme leaves, and bake for 15 minutes, or until edges turn brown. Transfer cookies to a wire rack to cool.

LEMON WAFERS



Lemon Wafers image

Make and share this Lemon Wafers recipe from Food.com.

Provided by Divinemom5

Categories     Drop Cookies

Time 18m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 9

2 cups flour
1/2 teaspoon baking powder
2/3 cup butter, softenend
1 1/3 cups sugar
2 eggs
2 teaspoons vanilla
3 teaspoons lemon extract
2 tablespoons lemons, zest of
yellow sugar, crystals

Steps:

  • Preheat oven to 375 degrees.
  • Lightly grease cookie sheets,or line with parchment paper.
  • Sift together flour and baking powder,set aside.
  • Cream butter and sugar until fluffy.
  • Beat in eggs,vanilla,lemon extract and lemon zest.
  • Add dry ingredients.
  • Drop by spoonfuls onto prepared cookie sheets,3" apart.
  • Sprinkle with yellow sugar crystals.
  • Bake 8-10 minutes,or until lightly browned.
  • Cool on wire racks.

LEMON DROP WAFERS



Lemon Drop Wafers image

This easy-to-prepare cookie was inspired by the penny-candy-store lemon drop. The candied lemon peel, available at specialty-food stores, adds a lemony crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 8

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

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.

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