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
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
This Recipe for Lemon Butter Wafers is one of thousands in the Recipes-to-go Fruit Cookbook.
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
If you enjoy this Lemon Butter Wafers Recipe - you should enjoy the recipe collections you can find on the websites below:
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
All happiness depends on a leisurely breakfast. |
| John Gunther |
This is a recipe for Lemon Butter Wafers from the recipe cookbook of Recipes-to-go (Fruit)
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Herb Tip |
Food Tip |
Herb Tip |
Food Tip |
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