Lemony Butter Wafers
15m prep 7m cook 22m ready
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.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 stick (4 oz or 115g) unsalted butter, softened
- ½ cup (100g) sugar
- 1 teaspoon vanilla
- Finely grated zest of 1 lemon
- 1 large egg
- ¾ cup sifted (75g) cake flour
- Pinch of salt
- (1 ½ tablespoons poppy seeds)
Let's Cook
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Step 1.
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
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Step 2.
Beat in: 1 teaspoon vanilla; Finely grated zest of 1 lemon
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Step 3.
Add and beat until combined: 1 large egg
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Step 4.
Stir in: ¾ cup sifted (75g) cake flour; Pinch of salt; (1 ½ tablespoons poppy seeds)
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Step 5.
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.
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