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Old Fashioned Jumbo Lemon Wafers


Old Fashioned Jumbo Lemon Wafers
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 79.

These lemon cookies are simple to make. The recipe calls for mace which is part of the outer shell of nutmeg. Michael says he doesn't like this flavor although I thought it was fine. Nutmeg can be substituted for mace or I suppose you can leave it out altogether if you are like him and don't like the taste.

I am always hesitant to use lemon extract because it is so powerful. I made a cake one time and lemon extract ruined it. This calls for 1/2 tsp. I confess I used slightly less than that amount. The cookies were wonderfully lemony but I would not have minded had they been a bit stronger. Therefore, I think the 1/2 tsp. should be fine. 

These are fragile cookies and they don't travel well.

(Makes about 14 large cookies)

1 1/4 cups sifted all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. mace (or you can substitute nutmeg)
6 oz. (1 1/2 sticks) unsalted butter (softened)
1/2 tsp. lemon extract
3/4 cup granulated sugar
1 egg plus 1 egg yolk
Finely grated rind of 2 or 3 lemons
Crystal sugar or additional sugar (to sprinkle on tops)

Preheat oven to 350. Line cookie sheets with parchment, foil or silicone sheets.

Sift together flour, salt, baking powder, mace and set aside.

Cream the butter in a mixing bowl and add the lemon extract.
 
Add the sugar and beat for 2-3 minutes.

 
Add the egg and the egg yolk and beat for additional 2-3 minutes.

 
On low speed, add the sifted dry ingredients.

Remove the bowl from the mixer stand and add the lemon zest.
The dough will be very thin. Use a tablespoon scoop to place 5 or 6 spots of dough on the cookie sheet (the cookies will need room to spread during baking). Use a wet spoon to press down on the dough to spread it out a little - they should be about 3/4 inch thick. Sprinkle the tops with sugar.
Bake for about 10 minutes. When the cookies are done, they will be slightly brown around the edges and be semi-firm to the touch. Do not underbake.


Store the cookies airtight.
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Comments

tigerlille said…
These look perfect. Never too much lemon for me. I will substitute lemon oil for the extract - fresher, more true flavor.
October 9, 2013 at 5:23 AM
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