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.
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