Crispy Lemon Wafers
|Butter||4 Ounce, softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Lemon lind||2 (grated)|
|Lemon juice||1 Teaspoon|
|All purpose flour||1 1⁄4 Cup (20 tbs), sifted|
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.