Lemon Drop Wafers Recipes

LEMON WAFERS

Steps:

• Preheat oven to 375 degrees.
• Lightly grease cookie sheets,or line with parchment paper.
• Sift together flour and baking powder,set aside.
• Cream butter and sugar until fluffy.
• Beat in eggs,vanilla,lemon extract and lemon zest.
• Add dry ingredients.
• Drop by spoonfuls onto prepared cookie sheets,3" apart.
• Sprinkle with yellow sugar crystals.
• Bake 8-10 minutes,or until lightly browned.
• Cool on wire racks.

LEMON SUGAR WAFERS

Steps:

• Cream sugar, butter, eggs, lemon zest, juice and vanilla in large mixing bowl until smooth.
• Stir in flour, baking soda, salt and cream of tartar until well blended.
• Refrigerate 1 hour.
• Shape dough into 1 inch balls. Roll in sugar. Place 2 inches apart on prepared cookie sheet.
• Bake for 15 to 20 minutes in a 325 degree oven or until light golden brown.
• Cookies will be soft in the centre.
• Cool on sheet for 5 minutes, then transfer to rack to cool completely.

CREAM WAFER LEMON STACKS

Steps:

• In medium bowl, beat flour, butter and whipping cream with electric mixer on medium speed until smooth. Cover; refrigerate about 1 hour or until firm.
• Heat oven to 375°F. On lightly floured surface, roll out one-third dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated until ready to use.) Using 1 1/2-inch cookie cutters, cut out dough into 60 desired shapes (at least 3 of each shape), gently pressing together and rerolling scraps as necessary.
• With pancake turner, transfer cutouts to plate of sugar, turning to coat both sides. On ungreased cookie sheets, place cutouts 1 inch apart. Prick each cutout 4 times with fork. Bake 7 to 9 minutes or just until set but not brown. Sprinkle each wafer with 1/4 teaspoon glitter; remove from cookie sheets to cooling racks. Cool completely, about 1 hour.
• Meanwhile, in 1 1/2-quart heavy saucepan, mix sugar, lemon peel and lemon juice with wire whisk. Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers; cool 30 minutes.
• To make stacks, spread 1/2 teaspoon cooled lemon curd on tops of each of 20 wafers; spread 1/2 teaspoon jam on tops of each of another 20 wafers. Stack together; top each stack with the remaining 20 wafers, top side up.