LEMONY BUTTER WAFERS
About forty-eight 2-inch wafers
These delicate, lemon-scented cookies are among our favorites in this chapter.
Preheat the oven to 375°F. Grease or line 2 baking sheets with parchment paper.
Beat in a medium bowl, or a stand mixer with the paddle attachment, until light and fluffy:
- 1 stick (4 oz or 115g) unsalted butter, softened
- ½ cup (100g) sugar
Beat in:
- 1 teaspoon vanilla
- Finely grated zest of 1 lemon
Add and beat until combined:
- 1 large egg
Stir in:
- ¾ cup sifted (75g) cake flour
- Pinch of salt
- (1 ½ tablespoons poppy seeds)
Drop the cookies by the teaspoon 3 inches apart onto the prepared baking sheets. Bake until the edges brown, 6 to 7 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.