Photo by Gina Moore/iStock
Makes 24-30 wafers
1 cup butter, softened
1 teaspoon lemon zest
1 cup plus 3 tablespoons powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/4 to 1/3 cup fresh lemon juice
Preheat oven to 325 F. In a medium mixing bowl, beat butter, lemon zest and 1 cup powdered sugar until creamy. Add flour, salt and enough lemon juice to make a soft dough. Sprinkle with powdered sugar to avoid dough sticking to your hands, and shape dough into a 7-inch log. If the dough is too soft to form the log, refrigerate it for 15–20 minutes, then shape the log. Set log on waxed or parchment paper and refrigerate for 2 hours or more. Remove and cut into ¼-inch rounds. Arrange on baking sheet, and bake for 12–14 minutes or until light brown around the edges. Cool for 1 minute, then use a spatula to remove wafers to a wire rack to cool completely. If wafers stay on baking sheet too long, they may stick and crack when removed.
IRENE ROSIER, WEST COLUMBIA