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Ingredients Jump to Instructions ↓

  1. Iced Lemonade Wafers

  2. 1/2 cup (1 stick) unsalted butter, room temperature

  3. 1 Tbsp lightly packed finely grated lemon rind

  4. 1/4 tsp almond extract

  5. 1 cup all purpose flour

  6. 1/2 cup confectioner's sugar

  7. 1 Tbsp cornstarch

  8. 1/4 tsp salt

  9. 2/3 cup confectioner's sugar

  10. 2 to 2 1/2 tsp strained lemon juice

  11. Cream butter until light. Beat in lemon rind and almond extract

  12. Sift together dry ingredients, add to butter mixture and combine

  13. thoroughly. Divide dough into 2 equal portions, roll lightly into cylinders 1 1/2 inches in diameter. Flatten ends neatly, wrap in

  14. plastic film and refrigerate until very cold and firm, approximately

  15. 2 hours.

  16. Preheat oven to 350F. Lightly grease baking sheets. Using serrated

  17. 1/4 to 1/8 inch thick.

  18. 8 to

  19. minutes, or until edges are just barely golden brown and firm to

  20. touch, centers will still be pale. Place on wire racks to cool.

  21. Prepare icing: mix both ingredients until forms a glaze. Brush on

  22. surface of cookies with pastry brush. Allow to cool completely and then cover loosely to store.

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