Lemon Wafers

Name: Lemon Wafers
Yield: 48 wafers
Ingredients: 1/3 cup (80 mL) flaked hazelnuts; 1 1/2 cups (375 mL) softened butter; 1 cup (250 mL) icing sugar; 2 tbsp (30 mL) sugar; salt; 3 tbsp (45 mL) Realemon lemon juice or fresh lemon juice; 3 cups (750 mL) all-purpose flour; Glaze; 1/4 cup (60 mL) Realemon lemon juice or fresh lemon juice; 1 1/2 cups (375 mL) icing sugar; 1 tbsp (15 mL) softened butter; Yellow food colouring (optional)

This is the Lemon Wafers recipe.

Prep: 15 min
Cooking: 10 min - 15 min
Refrigeration: 30 min

Yields 48 wafers

Ingredients

1/3 cup (80 mL) flaked hazelnuts
1 1/2 cups (375 mL) softened butter
1 cup (250 mL) icing sugar
2 tbsp (30 mL) sugar
salt
3 tbsp (45 mL) Realemon lemon juice or fresh lemon juice
3 cups (750 mL) all-purpose flour
Glaze
1/4 cup (60 mL) Realemon lemon juice or fresh lemon juice
1 1/2 cups (375 mL) icing sugar
1 tbsp (15 mL) softened butter
Yellow food colouring (optional)

READY FOR REWARDS?

Preparation

Preheat oven to 350 °F (180 °C). Spread hazelnuts onto a baking sheet and toast lightly for about 3 minutes. Cool to room temperature.

Cream butter until fluffy. Beat with icing and sugar. Stir in salt and lemon juice. Add hazelnuts and flour and stir until well combined. Press dough into two flat disks and wrap tightly. Refrigerate for 30 minutes.

Roll dough between two sheets of wax paper. Cut into circles or other shapes. Place on parchment paper-lined baking sheets and bake for 10 minutes or until the bottoms of the cookies are pale golden. Cool on a rack.

Glaze:

Blend lemon juice with icing sugar. Blend in butter , stirring until very smooth. Stir in a drop or two of yellow food colouring, if desired. Dip the top of each cookie in the glaze; shake off excess. Dry on a rack for 30 minutes.