Lemon-Lime Butter Wafers

One of my favorite sources for different cookies is Fine Cooking. This recipe for Lemon Lime Butter Wafers is from Fine Cooking Cookies published in 2012. 
  I had put off trying them, not sure quite why and as I had lemons and 2 limes on hand, this was the day. It took 1 lime for the juice, with a little left over, and I used lemon juice I had in the freezer. Also had some lemon zest frozen so this saved some time.
  As the name implies, they are quite buttery and crisp. The citrus flavor is bright and gives them a good flavor.
  The cookies are quick to put together, but must be refrigerated for at least two and a half hours so you must plan ahead. They can be kept longer if needed.
  The only problem I had was getting them evenly browned. This works better in a rimmed cookie sheet rather than the one or two sided pans. I did try both type of pans. 
  Try to keep your slices evenly thick, they will all bake at the same time that way and not burn.
Lemon-Lime Butter Wafers
10 oz. (2 ¼ cups) all purpose flour
½ teaspoon table salt
½ pound (1 cup butter) softened (about 20 minutes)
1 tablespoon finely grated lime zest
1 tablespoon finely grated lemon zest
1 ¼ cups granulated sugar separated
1 tablespoon lemon juice
1 tablespoon lime juice
1 teaspoon vanilla extract
Mix the dough
Sift the flour and salt into a medium bowl and set aside. Using a mixer on medium low beat the butter and both zests until well combined. Add one cup of the sugar and beat and mix for another 2 minutes or until well blended. Blend in the lemon and lime juice and vanilla. Reduce the speed and blend in the flour and salt in two batches. Mix until well blended. 
Shape the Dough
  On wax paper divide the dough in half. Working with one half at a time, roll in a log about 10 inches long. Do the same with other half. Pour the ¼ cup of sugar into a long shallow pan (like a pyrex 11 x 7) and roll each log in the sugar, coating evenly.
  Place each log on a sheet of plastic wrap about 15 inches long. Roll up tightly compacting the log of dough from each end to about 9 inches long. Twist the ends of the plastic wrap together and store in refrigerator for 2 ½  hours or freeze up to three months. 
Bake Cookies
1/8 inch slices ready to put on pan
Position rack in center of oven and heat to 375°F.
Working with one log at a time, with a sharp thin knife slice into ⅛ inch slices. Place on parchment paper lined rimmed pans one inch apart and bake for 10 minutes until golden brown on edges. Cool on pans for five minutes and than on a wire rack till cool. 
  Store layered between sheets of wax paper in air tight containers for up to one week or freeze for up to three months.

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