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Crispy Lemon Wafers

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  Butter 4 Ounce, softened
  Sugar 1⁄2 Cup (8 tbs)
  Egg 2 Large
  Vanilla extract 1 Teaspoon
  Lemon lind 2 (grated)
  Lemon juice 1 Teaspoon
  All purpose flour 1 1⁄4 Cup (20 tbs), sifted
  Salt 1⁄8 Teaspoon

Beat the butter and sugar in a large bowl until light and creamy.
Stir in the eggs, vanilla, lemon rind and juice.
Fold in the flour and the salt.
Chill the batter for 1 hour.
(This will prevent it from spreading too much during baking.) Heat the oven to 350 degrees.
Lightly butter 2 baking sheets.
Drop the batter onto the baking sheets in teaspoon-fuls about 1 1/2 inches apart.
Bake for 6 to 7 minutes, until the edges are very lightly browned.
Take the cookies from the oven and let them cool on the baking sheets for 2 to 3 minutes.
Carefully transfer them with a metal spatula to wire racks to cool completely.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1937 Calories from Fat 911

% Daily Value*

Total Fat 104 g159.2%

Saturated Fat 61.6 g308%

Trans Fat 0 g

Cholesterol 666.8 mg222.3%

Sodium 399.5 mg16.6%

Total Carbohydrates 224 g74.8%

Dietary Fiber 6.4 g25.4%

Sugars 102.8 g

Protein 30 g60%

Vitamin A 66.6% Vitamin C 46.8%

Calcium 13.2% Iron 51.6%

*Based on a 2000 Calorie diet

Crispy Lemon Wafers Recipe