AM I a lucky-lucky baker! For the second week in a row, I got to make, taste and test a wonderful recipe from another baker-friend. Susan D wrote me on Mother’s Day that her sister had made the best cookie Susan had ever tasted! That is high praise indeed.
Of course, I immediately had to make the cookie. Right away with no delay. First, I love lemon flavored anything. Next, I’ve been testing lemon cookies and looking for just that one perfect recipe. And here it is.
This recipe is thanks to Susan and her sister Jan R. My baker’s hat is off to these two ladies for these excellent cookies.
The cookie can be made in several different ways. I tried both small (about 2” diameter) cookies and larger (4”). The smaller cookies have more crunch while the larger cookies retain a bit of chewiness. Both are great. Jan R recommended using Meyer Lemon Juice, which I didn’t have so I used the ordinary sort of lemon juice, and I bet Meyer would be even better.
Regardless, this slightly crispy, crunchy, delicate, lemon-y cookie with a bit of sweet and a bit of tart was a hit with my family and my friends. I took a huge platter of cookies to a meeting and what wasn’t eaten during the meeting went happily home with my friends. You know how sometimes people say “Oh, no, I don’t want to take the cookies, you made them, and besides, I’m on a diet.” No one said that about Lemon Wafers!
Here’s the recipe for you to try. Let me know how it works for you.
If you have a favorite recipe, I’d love to have a copy at email@example.com.
Lemon Wafer Cookies
Thanks to Jan R
Prep Time: about 15 minutes
Baking time: About 8 minutes (2” cookies, more if larger)
1 cup (227 g) unsalted Butter
1 ¾ cup (237g) AP Flour
1 cup (195 g) Sugar
1 tsp Baking Soda
1 tsp Cream of Tartar
1 Egg, slightly beaten
2 TB Lemon Peel, grated
1 TB Lemon Juice
Additional Sugar for pressing out cookies (around ½ cup)
1. With electric mixer, beat butter and sugar; add egg, lemon peel, lemon juice and blend well.
2. Thoroughly whisk together flour, baking soda, and cream of tartar.
3. Gradually stir the dry ingredients in step 2 into lemon mixture (I used the electric mixer on low for this step).
4. Wrap dough in plastic wrap and chill for 5 hours until stiff.
5. Preheat oven to 325 and cover baking sheet with parchment paper.
6. Form dough into 3/4 inch balls (1 tsp each) and place on baking sheet, about 2” apart. Be careful about how large you make them as they really expand. There is enough dough to make 60 cookies (2”).
7. Cover the bottom of a glass with damp tea towel. Dip glass into sugar and press down on cookies to flatten to make 2" circles. (Alternatively, drop balls of dough into sugar, press into the sugar so it sticks, then place on cookie sheet and flatten with a glass bottom dipped in sugar.)
8. Bake 8 to 12 minutes or until golden brown around edges (watch carefully). Remove from the oven, and cool slightly before removing cookies to a wire rack (or your hand and mouth!)
Dancing Bee Sweet week to you!