Lemon Butter Wafers
Author/Submitted by: Diane Mott Davidson, The Last Suppers mystery
1 1/2 stick
very finely minced
In the large bowl of an electric mixer, beat the butter until smooth and
the sugar, beating until creamy. Beat in the eggs, scraping down the sides
of the bowl. Add the flour, beating just until combined. Add the lemon
and almonds, stirring until well incorporated. Cover the bowl with plastic
wrap and place in the refrigerator until well chilled, at least 3 hours.
Preheat the oven to 350B0. Butter a nonstick cookie sheet. Using a 1/2
Tablespoon measure, spoon out level 1/2 tablespoon of chilled cookie dough
onto the cookie sheet, placing them 3" apart. Bake for about 10 minutes
until the cookies have just flattened and are lightly browned around the
edges. Cool the cookies on racks. Store in a covered tin.
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