These lemon refrigerator cookies are mixed then shaped into logs to be chilled. The wafers are thin and bake quickly.
Fill them with a creamy filling or make them larger for ice cream sandwiches.
- 1 cup butter, softened
- 1 3/4 cups granulated sugar
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 large eggs
- 1/2 teaspoon lemon extract, optional
- 3 1/2 cups all-purpose flour, 15 3/4 ounces
- 1/4 teaspoon salt
- 1 teaspoon baking soda
Cream butter and sugar then beat in the lemon zest and lemon juice. Add egg and beat well.
Combine the flour, salt , and soda in another bowl; whisk to blend.
Gradually blend the flour mixture into the butter and sugar mixture. Shape the dough into 2 "logs," each about 1 1/2 inches in diameter.
Wrap the logs in waxed paper and refrigerate the dough until firm.
Preheat oven to 400 F. Slice the logs into thin wafers (about 1/8-inch thick) and place on a greased cookie sheet.
Lower heat to 350 F and bake the thin cookies for about 5 minutes.
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|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||2 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|