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Iced Lemonade Wafers rec.food.recipes/Beth Thomas (2002) These are really tangy and fresh tasting!
1/2 cup (1 stick) unsalted butter, room temperature 1 Tbsp lightly packed finely grated lemon rind 1/4 tsp almond extract 1 cup all purpose flour 1/2 cup confectioner's sugar 1 Tbsp cornstarch 1/4 tsp salt
Icing 2/3 cup confectioner's sugar 2 to 2 1/2 tsp strained lemon juice
Cream butter until light. Beat in lemon rind and almond extract.
Sift together dry ingredients, add to butter mixture and combine thoroughly.
Divide dough into 2 equal portions, roll lightly into cylinders 1 1/2 inches in diameter. Flatten ends neatly, wrap in plastic film and refrigerate until very cold and firm, approximately 2 hours (keeps 1 week refrigerated before using)
Preheat oven to 350F. Lightly grease baking sheets.
Using serrated knife, slice chilled dough into pieces about 1/4 to 1/8 inch thick. Lay about an inch apart on baking sheets.
Bake about 8 to 10 minutes, or until edges are just barely golden brown and firm to touch, centers will still be pale. Place on wire racks to cool.
Prepare icing Mix both ingredients until forms a glaze. Brush on surface of cookies with pastry brush. Allow to cool completely and then cover loosely to store.
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