Recipe - Lemon Butter Wafers

Three fourths cup Unsalted butter; 1 One half stick
1 cup Sugar
2 lg Eggs
1 One fourth cup Sifted flour
2 tablespoon Lemon zest; very finely
minced
1/3 cup Ground amonds

In the large bowl of an electric mixer, beat the butter until smooth and
add 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 zest 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 350ø. Butter a nonstick cookie sheet.
Using a One half Tablespoon measure, spoon out level One half tablespoon of chilled
cookie dough onto the cookie sheet, placing them 3" apart. Bake for about
10 minutes or until the cookies have just flattened and are lightly browned
around the edges. Cool the cookies on racks. Store in a covered tin.

Posted to MCRecipe Digest V1 #164

Date: Mon, 22 Jul 1996 13:29:23 0400

From: bobbi744@sojourn.com (Roberta Banghart)
NOTES : MCformatting by bobbi744@sojourn.com.