Lemon Wafers #37

   

                                     Lemon Wafers  (page 141)

1/2 cup sugar

Zest of 2 lemons

4 ounces, (1 stick) unsalted butter, cut in 1-inch pieces
3 large egg whites

1 cup sifted all-purpose flour

pinch of salt

1/2 tsp. vanilla extract

1 Tbsp. strained fresh lemon juice

1. In a food processor, combine sugar and lemon zest. Process until zest is finely minced, about 1 minute. Stop the machine and scrape down sides of bowl with a rubber spatula. Add butter and process until creamy, about 20 seconds. With processor running, add egg whites. Continue to process, adding flour one tablespoon at a time, salt, vanilla and lemon juice. Process until a thick batter is formed. Scrape into a small bowl, and stir to combine thoroughly.

2. Place a rack in center of oven. Preheat oven to 400 degres. While oven is heating, let batter sit at room temperature, about 15 minutes. Butter and flour two cookie sheets. 

3. Drop rounded teaspoons of batter on prepared baking sheets, and bake for about 8 minutes, or until edges are golden brown.Remove cookies at once to a rack.Makes 2-3 dozen cookies.

                      *Light, delicate, with a wonderful fresh lemon flavor!*