Lemon Drop Wafers Recipes

ORANGE & LEMON WAFER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest, lemon zest and extracts. In another bowl, mix flour, cornstarch, baking soda and salt; gradually beat into creamed mixture., Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. If desired, top with orange peel strips., Bake 6-8 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

LEMON DROP BARK

Steps:

• Place white chocolate chips in a microwave-safe 2-cup measuring cup; heat in microwave until melted, about 2 minutes. Stir until smooth.
• Place lemon drop candies in a resealable plastic bag. Place this bag into another resealable bag, creating a double bag so the candies don't puncture the bag. Crack candies with rolling pin or mallet until broken into small pieces.
• Stir cracked candies into melted white chocolate. Smooth mixture onto a piece of aluminum foil to about 1/4-inch thickness. Chill in refrigerator until set, at least 30 minutes. Break bark into small pieces and store in an air-tight container in the refrigerator.

LEMON DROP WAFERS

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup sugar on medium speed until light and fluffy, 3 to 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed until combined. Add lemon zest, and beat to combine.
• In a large bowl, whisk together flour, baking soda, and salt. Add to butter mixture, and mix on low speed until combined, about 20 seconds. Add candy, and mix to combine. Transfer dough to a sheet of plastic wrap, and freeze until firm, about 30 minutes.
• Pour remaining 1/2 cup sugar into a large bowl. Shape the dough into 1/2-inch balls. Drop each ball into sugar, and roll, coating completely; use sugar to keep dough from sticking to hands.
• Working in batches, place sugared balls on prepared baking sheets, 2 inches apart. Gently press balls, flattening to a 1/4-inch thickness. Transfer remaining dough to refrigerator.
• Bake cookies just until golden, about 10 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough. Store in an airtight container up to 1 week.

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 WAFERS

Steps:

• 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 (1 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.
• Place a rack in center of oven, and heat to 400 degrees. While oven is heating, let batter sit at room temperature, about 15 minutes. Butter and flour 2 cookie sheets.
• Drop rounded teaspoons of batter on prepared baking sheets, and bake for about 8 minutes, or until edges are golden brown. Remove at once to a cooling rack.

LEMON DROP BARS

Steps:

• Preheat the oven to 375F.
• Spray an 8-inch or 9-inch square pan with cooking spray and line with parchment paper.
• Combine graham cracker crumbs, butter, and sugar in a small bowl and stir until combined.
• Press the graham cracker crumb mixture into the bottom of the prepared pan and press down firmly. Use the bottom of a measuring cup to really pack it in.
• Bake the graham cracker crust for 7 minutes. Remove from the oven and let cool.
• Preheat the oven to 350F.
• Whisk the sweetened condensed milk, egg yolks, lemon juice and zest together in a medium bowl.
• Pour over cooled crust and bake for 25 minutes. Let the bars chill for at least 2 hours before serving.
• Combine lemon zest and sugar in a small bowl toss together gently making sure the zest is completely coated with the sugar. Let sit for 30 minutes.
• Sprinkle the candied lemon zest over the top of the cooled bars along with the powdered sugar if desired.
• Cut into bars. Store in an airtight container in the refrigerator.

EASTER LEMON DROP MOUSSE

Steps:

• To prepare the crust, combine the crushed vanilla wafers with the melted butter and 1/4 cup of the finely crushed candy (save the remainder for use as a decoration). Mix well, then press into the bottom of a 9-inch springform pan. Refrigerate while proceeding with the recipe.
• Whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth, then set aside. In a separate bowl, beat the egg whites until foamy. Sprinkle in the cream of tartar and continue whipping until soft peaks form. Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks.
• Fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain. Spoon this mixture into the chilled crust, and place into the freezer.
• Whip the remaining 1/2 cup of whipping cream until it starts to thicken, then gradually add 3 tablespoons of light corn syrup, and continue beating until stiff. Using a pastry bag, pipe the whipped cream onto the mousse in a decorative pattern. Sprinkle the top with the reserved crushed lemon drop candy. Freeze for at least 8 hours before serving.

LEMON DROP WAFERS

Steps:

• Preheat oven to 350F degrees. Line baking sheet with Silpat sheet if possible. Alternately, a good wipe of cooking oil sothe cookies will release.
• Using an electric mixer, cream butter and 1 cup sugar for 3 to 5 minutes, scraping down the sides of the bowl periodically. Your butter will be light and only a wee bit fluffy but the sugar should be fairly disolved. Add the egg and contine to beat until combined and the batter is somewhat fluffy. Add the finely grated zest of two lemons. (I love my microplane for this.) If you choose, add one or two drops of yellow food coloring.
• Quickly mix together the flour, baking soda and saltin a separate bowl or on a sheet of waxed paper. Add the dry ingredients to the wet and mix on medium speed for 20 seconds until they are just mixed together. Fold in the crushed lemon drops until distributed in the dough.
• Wrap the prepared dough in waxed paper and place in freezer for 30 minutes until firm.
• Place the remaining 1/3 cup of sugar in a smal, shallow bowl.
• Remove dough from freezer. Pinch off about a tablespoon and roll into a half inch ball. Roll ball in sugar until it is completely covered.
• Place cookies on sheets, spacing about 2 to 2 1/2 inches apart. (They do spread quite a bit.) Before baking, lightly press and flatten the balls with the bottom of a glass so that the cookies are about 1/4 inch thick.
• Bake cookies until they are lightly golden, 9-10 minutes.
• After they comeout of the oven, allowthem to coolabout 2 minutes before transfering to wire rack to cool. Slide the spatula under the cookie carefully torelease any candy bits that may cause the cookie to stick to the sheet.