3/4 cup unsalted butter -- 1 1/2
1 stick
1 cup sugar
2 large eggs
1 1/4 cup sifted flour
2 tbsp lemon zest -- very finely
1 minced
1/3 cup ground amonds
A Recipe for
Lemon Butter Wafers
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
This Recipe for Lemon Butter Wafers is one of thousands in the Recipes-to-go Fruit Cookbook.
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Food Tip |
This is a recipe for Lemon Butter Wafers from the recipe cookbook of Recipes-to-go (Fruit)
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
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| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
In the large bowl of an electric mixer, beat the butter until smooth
and add the sugar, beating until creamy. Beat in the eggs, scraping
down the sides of the bowl. Add the flour, beating just until
combined. Add the lemon zest and almonds, stirring until well
incorporated. Cover the bowl with plastic wrap and place in the
refrigerator until well chilled, at least 3 hours. Preheat the oven
to 350=B0. Butter a nonstick cookie sheet. Using a 1/2 Tablespoon
measure, spoon out level 1/2 tablespoon of chilled cookie dough onto
the cookie sheet, placing them 3" apart. Bake for about 10 minutes or
until the cookies have just flattened and are lightly browned around
the edges. Cool the cookies on racks. Store in a covered tin.
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NOTES : MCformatting by bobbi744@sojourn.com. Recipe By
: Diane Mott Davidson, The Last Suppers mystery
Serves: 64
Lemon Butter Wafers Recipe brought to you by Recipes To-Go