Oven Baked Lemon Wafers
- Servings : 6
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
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- 8 tablespoons unsalted butter,at room temperature
- 1 cup sugar,plus more for sprinkling
- 1/2 teaspoon salt
- finely grated lemon zest of 1 lemon
- 4 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon lemon extract
- 2 large egg whites,at room temperature,lightly beaten
- 1 cup all-purpose flour
- 1/4 cup cornstarch
Preheat the oven to 375°F (190°C).
Line 2 baking sheets with parchment paper.
In a large mixing bowl,combine the butter,sugar and salt. Cream with electric mixer until fluffy.
Beat in the lemon zest,juice, and lemon extract. Gradually beat in the egg whites until completely incorporated.
Scrape down the sides of the bowl with a rubber spatula and beat for a few seconds. Sift the flour and cornstarch into the bowl and stir it in by hand with a wooden spoon or rubber spatula. Transfer the dough to a pastry tube fitted with 1/2-inch(1 cm) round tip.
Pipe dollops of the dough about 1¼ inches(2.5 cm) in diameter,2 inches(5 cm) apart on the prepared baking sheets. Lightly sprinkle tops with remaining sugar. Bake until the cookies have about a 1/4-inch(0.6 cm) golden brown ring around the edges,about 15-17 minutes. Cool oven baked lemon wafers completely on the baking sheets.